Description
Indulge in the irresistible combination of zesty taco flavors and hearty pasta with our delectable Loaded Taco Pasta Bake. This comforting casserole is the ultimate crowd-pleaser, blending ground beef, beans, corn, and a medley of Mexican-inspired spices, all baked to bubbly perfection with a generous topping of melted cheese.
Ingredients
- 1 pound ground beef
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn kernels
- 1 can (15 ounce) black beans, drained and rinsed
- 1 can (14.5 ounce) diced tomatoes with green chilies
- 1 cup salsa
- 3 cup cooked pasta (penne, rotini, or shells)
- 2 cup shredded Mexican-blend cheese
Instructions
1. Cook the pasta according to package instructions until al dente.
2. In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks.
3. Add the diced onion and minced garlic to the skillet and cook until softened.
4. Sprinkle in the chili powder, cumin, paprika, salt, and black pepper; stir to combine.
5. Add the corn, black beans, diced tomatoes with green chilies, and salsa; let simmer for a few minutes.
6. Gently fold in the cooked pasta until evenly coated with the filling.
7. Transfer half of the pasta mixture to a greased baking dish and top with half of the shredded cheese.
8. Repeat the layering process with the remaining pasta mixture and cheese.
9. Bake in a preheated oven at 350°F for 20-25 minutes until the cheese is melted and bubbly.
Notes
For a vegetarian option, swap ground beef for plant-based crumbles or lentils.
Consider adding extra veggies like bell peppers or zucchini for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 6 grams
- Protein: 30 grams
- Cholesterol: 70 milligrams