Taco Pasta Bake is the ultimate comfort food that seamlessly melds the flavors of a classic taco into a hearty pasta dish. This recipe is a game-changer for weeknight dinners, offering a fun twist that will surely please the entire family. Imagine rich flavors from ground beef, zesty enchilada sauce, and melted cheese, all enveloped around al dente pasta—this meal is simple yet incredibly satisfying. Plus, it allows you to bring the joy of taco night to the comforting realm of baked pasta, making it a versatile choice for any occasion.
Why We Love This Taco Pasta Bake Recipe
There are countless reasons this Taco Pasta Bake has a special place in many hearts. First and foremost, it combines two favorite foods: tacos and pasta, which creates an explosion of flavor and an interesting texture. It’s vibrant, colorful, and packed with nutrients, ensuring a wholesome meal. Whether you are serving it on a busy weeknight or at a casual gathering, it never fails to impress. Not only does this dish capture all the essentials of a taco—ground beef, cheese, and spices—it also introduces a comforting element thanks to the pasta. It’s the kind of dish that warms you up and fills you with nostalgia.
Moreover, you can easily customize it according to your preferences or what you have in your pantry, making it an adaptable recipe. With just a few ingredients, you can create a feast that’s not only tasty but also visually appealing. Each bite is a delightful reminder of how simple ingredients can come together to create something extraordinary.
Ingredients about Taco Pasta Bake
To prepare Taco Pasta Bake, you will need the following ingredients:
- 12 oz. cellentani pasta (or rigatoni/penne)
- 1 pound lean ground beef
- 1 small onion, chopped
- 5 garlic cloves, minced
- 1 (14.75 oz.) can sweet creamed corn
- 1 cup tomato sauce
- 1 (10 oz.) can mild enchilada sauce
- 1 (14.5 oz.) can petite diced tomatoes
- 1 (15 oz.) can red kidney beans, rinsed and drained
- 1 (4 oz.) can mild diced green chilies
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp pepper
- 4 oz. (1/3 less fat) cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup Pepper Jack cheese, divided
- Tortilla strips, for garnish
- Tomatoes, for garnish
- Avocados, for garnish
- Sour cream, for garnish
- Cilantro, for garnish
- Extra cheese, for garnish
- Hot sauce, for serving
How to Make Taco Pasta Bake Directions
Making Taco Pasta Bake is straightforward and requires a bit of cooking and assembling.
Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add the cellentani pasta and cook until al dente. Follow the package instructions for timing. Once cooked, drain the pasta and set it aside for later.
Brown the Beef: In a large skillet, over medium-high heat, add the lean ground beef and chopped onion. Sauté until the beef is no longer pink and the onion is translucent. This should take about 5-7 minutes. It’s essential to break the beef into smaller pieces for even cooking.
Add Garlic: Once the beef and onion are cooked, introduce the minced garlic to the mixture and sauté for an additional 30 seconds. This quick step enhances the flavor base of your dish.
Drain the Grease: Carefully drain any excess grease from the skillet. This ensures that your Taco Pasta Bake isn’t overly greasy and maintains a good texture.
Incorporate Other Ingredients: Now, it’s time to add the delightful ingredients! Stir in the sweet creamed corn, tomato sauce, enchilada sauce, petite diced tomatoes, kidney beans, green chilies, chili powder, cumin, salt, smoked paprika, and pepper. Let this simmer uncovered for about 10 minutes. This step allows the flavors to meld beautifully.
Cream Cheese Magic: Once simmered, stir in the cubed cream cheese until it melts into the mixture. Follow this by mixing in 3/4 cup of shredded cheddar cheese and 1/2 cup of Pepper Jack cheese until they are completely melted and integrated.
Combine with Pasta: Add the cooked pasta to the mixture and stir until all the pasta is evenly coated with the delicious creamy sauce.
Prepare for Baking: If you want to bake your Taco Pasta Bake, preheat the oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with non-stick spray.
Assemble the Dish: Pour the pasta mixture into the prepared baking dish. Top with the remaining cheeses: sprinkle over the rest of the cheddar and Pepper Jack cheese.
Bake: Place the dish in the oven and bake for about 25 minutes. For an added touch, switch to broil for a couple of minutes to achieve that perfect golden-brown cheese topping.
Garnish and Serve: Once out of the oven, garnish your Taco Pasta Bake with crispy tortilla strips and your choice of toppings, including fresh tomatoes, avocado slices, sour cream, cilantro, and extra cheese. For those who enjoy a bit of spice, have hot sauce on hand for serving.
How to Serve Taco Pasta Bake
To serve your Taco Pasta Bake, dish out portions onto plates or bowls. The visual appeal of the bubbling cheese with vibrant toppings makes it an eye-catching centerpiece. You can offer a variety of garnishes on the side, allowing everyone to customize their serving. Consider serving the bake with a refreshing side salad or some delicious garlic bread for a more rounded meal. Making it a taco-themed dinner night might enhance the experience further. Consider including chips and salsa on the side to provide a crunchy element, beautifully complementing the creamy texture of the bake.
Leftovers can be stored in an airtight container in the refrigerator, ensuring you have delicious meals ready for days to come.
Expert Tips: Taco Pasta Bake
For the best results when preparing your Taco Pasta Bake, consider these expert tips:
- Pasta Choice: While cellentani works perfectly, feel free to use any pasta you prefer, such as rigatoni or penne. Just ensure you cook it al dente to hold its shape during baking.
- Hands-On Flavor: For extra flavor, feel free to add chopped bell peppers or corn in the meat mixture. This not only increases the nutrients but adds texture.
- Cheese Variations: Mix up the types of cheese used! While cheddar and Pepper Jack pair well, you can substitute with Monterey Jack, mozzarella, or even a Mexican blend for different flavor profiles.
- Spice Level: Adjust the spice level to suit your taste. If you love heat, add some jalapeños or opt for a spicier enchilada sauce.
- Meal Prep: This dish is perfect for meal prepping. Prepare the bake ahead of time and refrigerate it unbaked. Just pop it in the oven when you’re ready for a warm meal.
How to Store Taco Pasta Bake
Storing Taco Pasta Bake is as easy as preparing it! After serving, let any leftovers cool completely. Then, transfer them into a sealed container. It can safely be stored in the refrigerator for about 3–5 days. If you want to keep it longer, consider freezing the portions. To freeze, ensure the dish is fully cooled, and then place it in a freezer-safe container. When you’re ready to enjoy it again, defrost in the fridge overnight before reheating.
Reheating can be done in the oven or microwave. If using the oven, cover with foil to prevent the top from burning, and bake until heated through.
Variation of Taco Pasta Bake
One of the best aspects of Taco Pasta Bake is its adaptability. Here are some variations to consider:
- Vegetarian Option: Swap out the ground beef for black beans or lentils. This not only caters to vegetarian diets but also introduces a delicious flavor without sacrificing satisfaction.
- Chicken Lovers: Substitute ground beef with shredded cooked chicken or ground turkey for a lighter option. The flavors will still stand out beautifully.
- Southwestern Twist: Add in corn, zucchini, or other vegetables to enrich the dish further. Not only will this enhance flavors, but it will also increase nutrition.
- Creamy Style: For an even creamier texture, increase the amount of cream cheese. Add a bit of sour cream or Greek yogurt for an enhanced tangy flavor.
- Spicy Lovers: Incorporate diced jalapeños or switch to a spicier cheese such as habanero cheddar for those who crave heat.
FAQ
What is Taco Pasta Bake?
Taco Pasta Bake is a hearty dish that combines pasta, ground beef, taco seasonings, and cheese, all baked to perfection. It’s designed to give you the flavors of tacos with the comforting elements of a pasta bake.
How can I customize Taco Pasta Bake to my taste?
You can customize Taco Pasta Bake by swapping meats, adding vegetables, or varying the types of cheese used. Feel free to adjust the spice levels to match your preferences.
How long does Taco Pasta Bake last in the refrigerator?
When stored properly in an airtight container, Taco Pasta Bake lasts for about 3–5 days in the refrigerator.
Can I freeze Taco Pasta Bake?
Yes! Taco Pasta Bake can be frozen. Prepare it completely, let it cool, and then store it in a freezer-safe container. It will keep well for a few months.
How do I reheat Taco Pasta Bake?
To reheat Taco Pasta Bake, you can use either the oven or microwave. If using the oven, cover it with foil to prevent burning, and heat until warmed through. In the microwave, heat in short intervals, stirring occasionally, until hot.
Taco Pasta Bake
Equipment
- Large Pot
- Large Skillet
- 9×13-inch Baking Dish
Ingredients
- 12 oz cellentani pasta or rigatoni/penne
- 1 pound lean ground beef
- 1 small onion chopped
- 5 cloves garlic minced
- 1 14.75 oz sweet creamed corn
- 1 cup tomato sauce
- 1 10 oz mild enchilada sauce
- 1 14.5 oz petite diced tomatoes
- 1 15 oz red kidney beans rinsed and drained
- 1 4 oz mild diced green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 4 oz cream cheese cubed, 1/3 less fat
- 1 1/2 cups shredded cheddar cheese divided
- 1 cup Pepper Jack cheese divided
- tortilla strips for garnish
- tomatoes for garnish
- avocados for garnish
- sour cream for garnish
- cilantro for garnish
- extra cheese for garnish
- hot sauce for serving
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, brown the ground beef and chopped onion over medium-high heat until the beef is no longer pink and the onion is translucent, about 5-7 minutes.
- Add minced garlic and sauté for another 30 seconds to enhance flavor.
- Drain any excess grease from the skillet.
- Stir in the corn, tomato sauce, enchilada sauce, diced tomatoes, kidney beans, green chilies, chili powder, cumin, salt, smoked paprika, and pepper. Simmer uncovered for about 10 minutes.
- Stir in cubed cream cheese until melted. Mix in 3/4 cup cheddar cheese and 1/2 cup Pepper Jack cheese until fully integrated.
- Add the cooked pasta and stir until evenly coated.
- Preheat the oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with non-stick spray.
- Pour the pasta mixture into the prepared baking dish and top with remaining cheeses.
- Bake for about 25 minutes or until heated through and bubbly. Switch to broil for the last few minutes for a golden cheese topping.
- Garnish with tortilla strips and your choice of toppings before serving.