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Loaded Taco Pasta Bake

Loaded Taco Pasta Bake for Cozy Family Dinners

Loaded Taco Pasta Bake is a comforting one-pan dish that blends taco flavors with cheesy pasta, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne Pasta Opt for whole-grain for extra fiber.
For the Meat Mixture
  • 1 tablespoon Olive Oil Can be replaced with vegetable oil or butter.
  • 1 pound Ground Beef For a lighter version, use ground turkey or plant-based alternatives.
  • 1 packet Taco Seasoning Feel free to create a homemade blend.
  • 1 can Black Beans Can swap with pinto beans or chickpeas.
  • 1 can Diced Tomatoes with Green Chilies Fresh tomatoes can be used in season.
  • 1 cup Corn Kernels Can substitute with diced bell peppers.
For the Cheesy Topping
  • 1 cup Cheddar Cheese Monterey Jack or Colby cheese are great alternatives.
  • 1 cup Mozzarella Cheese Using a blend with cheddar can elevate the dish.
For the Creaminess and Flavor
  • 1 cup Sour Cream Greek yogurt is a healthy substitute.
  • 1 cup Salsa Adjust heat level with mild or hot versions.
For the Fresh Touch
  • 2 tablespoons Green Onions Consider topping with avocado or lime zest.
  • 2 tablespoons Cilantro Adds a burst of freshness.

Equipment

  • large pot
  • Skillet
  • Baking Dish

Method
 

Cooking Steps
  1. Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of penne pasta and cook until al dente, about 9-11 minutes. Drain and set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Brown 1 pound of ground beef, breaking it up and cooking for about 5-7 minutes until no longer pink. Drain excess fat.
  3. Sprinkle taco seasoning over the beef and stir to coat. Add black beans, diced tomatoes with green chilies, and corn, cooking for an additional 5 minutes.
  4. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  5. Mix the drained penne pasta with the beef-vegetable mixture. Stir in desired salsa and sour cream until combined.
  6. Transfer into the prepared baking dish, top with shredded cheddar and mozzarella cheese.
  7. Bake for 20-25 minutes until the cheese is melted, bubbly, and golden brown.
  8. Let cool for a few minutes, garnish with diced green onions and cilantro, and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Prepare ahead of time and refrigerate before baking for easy weeknight meals; just add cheese and bake when ready.

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