I got this recipe from my sis a long, long time ago. I guess I should clarify which sister, since I’ve got four. I’m talking about this one. I once nearly fought to death over the last Ho Ho with this girl. It was an intense battle but in the end, she won. She became a vegan a few years ago so I get all the Ho Ho’s now.
She made her version of this Mexican inspired pasta dish for me eons ago; after the Ho Ho incident but long before she became a vegan. I liked it so much I wrote it down and tucked it away. I came across it not that long ago and instantly remembered how much I loved the stuff.
It’s a hearty, comforting, satisfying pasta dish that is quick and easy to put together on a busy weeknight.
Can’t decide on Mexican or pasta? Have both!
The grocery list – Campanelle or other dry pasta, onion, garlic, ground beef, 1 can of diced tomatoes, 1 can of tomato sauce, taco seasoning mix, 1 can of black beans, 1 can of diced green chiles, shredded cheddar and jack cheese, green onions, and cilantro. Sour cream makes a great garnish for this so be sure to have some on hand.
I am in love with campanelle. It reminds me of little pieces of lasagna and it is perfect in this. You could also use a variety of other dry pastas, like fusilli, penne, or rigatoni.
I like how the edges of each piece curl up and hold on to the meat and sauce. You want to cook the pasta a couple of minutes shy of the package directions since it will have some time in the oven later. While the pasta is cooking, we’ll get started on the “taco” part of the recipe.
Coat a large pan with cooking spray and place it over medium heat. Add the ground beef, chopped onion, and garlic. Cook, breaking the meat up with a spoon, until it is no longer pink. Drain as much grease from the pan as you can and return the pan to the heat.
I always have some homemade taco seasoning in my pantry but you can use the store bought variety if you prefer. Whatevah works!
Add the diced tomatoes, tomato sauce, diced green chiles, and the taco seasoning mix.
In go the drained black beans. Mix it all up and let it simmer over medium low heat while the pasta is cooking.
Drain the cooked pasta and return it to the pan it cooked in. Add the ground beef mixture and 1/2 cup of each of the shredded cheddar and Monterey jack cheese.
Mix it all together.
Lightly coat a lasagna pan or other large baking pan with non-stick cooking spray and transfer the pasta mixture to the pan. Top with remaining shredded cheese and chopped green onions.
Pop it in a 350 degree oven for 20 to 25 minutes or till it looks like this. Heated through and bubbly.
You want to wait until it comes out of the oven to sprinkle it with the chopped cilantro so it will be bright and happy. If you put the cilantro on before it goes in the oven, it will get all wilted and sad.
Top each serving with a little bit of sour cream.
There you have it. Mexican food combined with pasta; the best of both worlds.
Taco Pasta Bake
Ingredients
- 1 (16 ounce) package dry pasta of your choice (campanelle, fusilli, penne, rigatoni)
- 1-1/2 pounds ground beef
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 tablespoons prepared taco seasoning mix (see my recipe here)
- 1 (15 ounce) can black beans, drained
- 1 (4 ounce) can diced green chiles, mild
- 1 cup shredded Monterey jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 4 green onions, chopped
- 1/4 cup chopped cilantro
- Sour cream, for garnish
Instructions
- Preheat oven to 350 degrees. In a large pot, boil pasta a couple minutes shy of package directions.
- Coat a large pan with non-stick cooking spray and place over medium heat. Cook ground beef with onion and garlic, breaking up with a spoon as it cooks, till no longer pink. Drain grease from pan and return to heat. Add tomatoes, tomato sauce, taco seasoning mix, beans, and diced green chiles. Stir to combine and allow to come to a low boil. Reduce heat and simmer for five minutes.
- Drain water from the pasta and return the cooked pasta to the pan it cooked in. Add meat mixture and 1/2 cup of both the shredded Monterey jack and cheddar cheese (1 cup total). Mix well.
- Transfer mixture to a lasagna pan or large baking pan that you have coated with non-stick cooking spray. Sprinkle with remaining cheese and top with chopped green onions. Bake for 20 to 25 minutes or till heated through and bubbly. Remove from oven and sprinkle with cilantro.
- Serve with sour cream.
This looks so yummy, Valerie! My husband would LOVE this!
Thank you Georgia 🙂 It’s definitely a hit with the guys around here.
This has comfort written all over it. Yum!
Oh you do love taco bakes! I remember the one with the cornbread. I made it recently and it was delicious! I’m sure this one is just as good!!!!
You got that right MJ! I’m so glad you liked the Chili Cornbread Bake 🙂
What a beautiful and flavorful pasta bake. I’m craving for a big bowl now! Your presentation is so beautiful. I love your choice of pasta in this dish. 🙂
Thank you so much Amy!
By the way…glad you don’t have to “fight” for the Ho-Hos with your sister anymore! LOL
Love taco pasta bakes! This one sounds fantastic!
I do so love a good easy dish you can just throw together!
I really like this idea. And I particularly like the cilantro to really give it that Mexican taste. Pinned!
I can always come here and find a recipe like this that serve a lot of people. My kids will love taco + pasta combo! Good for lunch next day too!
I am in Australia Dont think we have tinned chillies or tomato sauce here. Can you suggest a replacement please Regards Liz
Hello Liz. First, I’m pretty sure that you should be able to find canned tomato sauce in Australia. It is such a basic staple that it’s hard to believe it isn’t available. I could be wrong here but please check and hopefully your local store will carry it. If you have fresh peppers available, they would be a good substitute for the green chiles. You could go with jalapenos for more heat or even bell peppers for flavor with no heat.
This is a winner, not much but a box o’ Campanelle (excellent choice btw) a few cans of stuff I always have in pantry, beef and Voila!! I predict this will be hubby’s fav in no time flat. Man loves his pasta and loves his Mexican style foods. Viva! Valerie!
Awesome Valerie! So glad you stopped by and I hope your husband (and you) enjoyed the Taco Pasta Bake 🙂
Just made it for dinner this evening at our Kauai vacation condo sans happy cilantro (Foodland was out of cilantro and Mina doesn’t like cilantro), but still a hit! Thanks for the delicious, easy to prepare recipe.
Can this and other pasta dishes be used with baked spaghetti squash?
Thanks, Susan
I can’t say that I’ve ever tried that Susan. I know there are many other dishes that spaghetti squash works well in but you’ll have to let me know how it turns out if you try it with this one.
I make this but instead of tomato sauce I used salsa it add more flavor.