Taco Pasta Bake

Taco Pasta Bake with seasoned ground beef, black beans, diced tomatoes, and green chiles, layered with pasta and melted cheddar and Monterey Jack cheese. Easy Mexican-inspired casserole perfect for weeknight dinners, family meals, or freezer-friendly meal prep. Garnish with fresh cilantro, green onions, and serve with sour cream for added flavor.

Ingredients

• 16 ounces dry pasta (campanelle, fusilli, penne, or rigatoni)
• 1 ½ pounds ground beef
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 14.5-ounce can diced tomatoes
• 15-ounce can tomato sauce
• 2 tablespoons homemade taco seasoning mix
• 15-ounce can black beans, drained
• 4-ounce can diced green chiles
• 1 ½ cups shredded Monterey Jack cheese, divided
• 1 ½ cups shredded cheddar cheese, divided
• 4 green onions, chopped
• ¼ cup chopped cilantro, for garnish
• Sour cream, for serving

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Instructions

Prepare the Pasta

1. Preheat the oven to 350°F (175°C). Coat a large baking dish or lasagna pan with nonstick cooking spray.
2. Bring a large pot of salted water to a boil and cook the pasta 2–3 minutes less than the package instructions. Drain and set aside.

Cook the Beef Mixture

1. Heat a large skillet over medium heat and coat with nonstick cooking spray.
2. Add the ground beef, onion, and garlic. Cook, breaking up the beef with a spoon, until no longer pink.
3. Drain excess grease. Return skillet to heat and stir in diced tomatoes, tomato sauce, taco seasoning, black beans, and diced green chiles. Bring to a low boil, then reduce heat and simmer for 5 minutes.

Combine Pasta and Beef

1. Return the drained pasta to the pot. Add half of the shredded Monterey Jack and cheddar cheeses (½ cup each) to the pasta and stir in the beef mixture until combined.

Bake

1. Transfer the mixture to the prepared baking dish.
2. Sprinkle the remaining cheeses and chopped green onions evenly over the top.
3. Bake uncovered for 20–25 minutes, until heated through and bubbly.

Garnish and Serve

1. Remove from the oven and garnish with cilantro.
2. Serve with sour cream on the side.

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Why You’ll Love This Recipe

Taco Pasta Bake combines the comforting flavors of pasta with the zesty, seasoned taste of Mexican-style beef and beans. Cheesy, hearty, and easy to prepare, it’s ideal for weeknight dinners, family meals, or a casserole to share.

Tips

• Cook pasta slightly less than package instructions to prevent it from becoming mushy when baked.
• Use a sturdy baking dish to prevent spills and ensure even cooking.
• Let the casserole rest 5 minutes after baking to set slightly.

Variations and Substitutions

• Protein: Replace ground beef with ground turkey, chicken, or a plant-based meat alternative.
• Cheese: Mix in Pepper Jack for a mild spicy kick, or use a dairy-free cheese alternative.
• Vegetables: Add corn, bell peppers, or zucchini for extra flavor and nutrition.
• Beans: Swap black beans with pinto beans or kidney beans.

FAQs

Can I make this ahead of time?
Yes. Assemble the pasta bake and refrigerate for up to 24 hours. Bake just before serving.

Can this recipe be frozen?
Yes. Assemble in a freezer-safe dish and freeze for up to 2 months. Bake from frozen at 350°F (175°C) until heated through.

Can I make it spicier?
Add diced jalapeños, hot sauce, or increase the taco seasoning for extra heat.

Serving

Serve this Taco Pasta Bake with a dollop of sour cream and a sprinkle of fresh cilantro. It pairs well with a side salad or Mexican-style rice.

Suggestions

• Garnish with sliced avocado or pickled jalapeños for added flavor.
• Use leftover pasta bake for easy lunch meals throughout the week.
• For a crunchier topping, sprinkle crushed tortilla chips on top before baking.