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Taco Pasta Bake

Taco Pasta Bake

Taco Pasta Bake combines the flavors of tacos with pasta for a hearty, comforting dish that the whole family will love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Mexican
Servings 6 servings
Calories 550 kcal

Equipment

  • Large Pot
  • Large Skillet
  • 9x13-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 9x13 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.

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Notes

Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
Keyword pasta, Taco