Taco Pasta Bake
This Taco Pasta Bake is a hearty and comforting Mexican-inspired pasta casserole that is quick and easy enough to put together on a busy weeknight.
Servings: 8 servings
- 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
- 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, mild
- 1½ cup shredded Monterey jack cheese divided
- 1½ cup shredded cheddar cheese divided
- 4 green onions chopped
- ¼ cup chopped cilantro
- sour cream for garnish
Preheat oven to 350 degrees F. 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 ½ cup of both the shredded Monterey jack and cheddar cheese (1 cup total). Mix well.
Transfer mixture to a lasagna pan or large baking dish that you have coated with nonstick cooking spray. Sprinkle with remaining cheese and top with chopped green onions. Bake for 20 to 25 minutes or until heated through and bubbly. Remove from oven and sprinkle with cilantro.
Serve with sour cream.
Calories: 511kcal | Carbohydrates: 39g | Protein: 37g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 763mg | Potassium: 866mg | Fiber: 8g | Sugar: 5g | Vitamin A: 839IU | Vitamin C: 17mg | Calcium: 378mg | Iron: 5mg