Name: Loaded Taco Pasta Bake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Tex-Mex
Ingredients: 8 ounces penne pasta; 1 tablespoon olive oil; 1 pound ground beef; 1 packet taco seasoning; 1 can (15 ounces) black beans, rinsed and drained; 1 can (15 ounces) diced tomatoes with green chilies; 1 cup corn kernels (frozen or canned); 1 cup salsa (mild or spicy); 1/2 cup sour cream; 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 1/2 cup diced green onions; 1/4 cup chopped fresh cilantro (optional)

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Introduction

Loaded Taco Pasta Bake is a comforting, flavorful dish that combines the best of Tex-Mex with a classic pasta casserole. Packed with seasoned ground beef, beans, cheese, and a creamy salsa blend, it’s perfect for easy weeknight dinners or feeding a crowd.

A white bowl filled with a layered pasta dish starts with rigatoni pasta as the base. On top, there is a mix of cooked ground meat, black beans, and corn, creating a textured brown, black, and yellow layer. Melted cheddar cheese blankets this mixture with a smooth, bright orange layer. Fresh diced tomatoes add a red, chunky layer scattered over the cheese. At the center, a dollop of white sour cream sits, topped with green chopped cilantro and small pieces of green onion, adding fresh color. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces penne pasta
1 tablespoon olive oil
1 pound ground beef
1 packet taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) diced tomatoes with green chilies
1 cup corn kernels, frozen or canned
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup diced green onions
1/2 cup sour cream
1 cup salsa, mild or spicy
1/4 cup chopped fresh cilantro (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
Step 3: Sprinkle the taco seasoning over the browned beef and stir to coat evenly. Add the black beans, diced tomatoes with green chilies, and corn kernels. Stir and simmer the mixture for about 5 minutes.
Step 4: Preheat your oven to 375°F (190°C). In the skillet or a large bowl, combine the cooked pasta with the beef and vegetable mixture. Stir in the salsa and sour cream until well blended.
Step 5: Transfer the mixture to a 9×13 inch baking dish. Evenly sprinkle the cheddar and mozzarella cheese over the top.
Step 6: Bake for 20-25 minutes, until the cheese is melted, bubbly, and lightly golden.
Step 7: Remove from the oven and sprinkle diced green onions and chopped cilantro over the top. Serve hot and enjoy!

Tips & Variations

Don’t overcook the pasta; cooking it al dente helps prevent mushiness in the final bake.
Adjust the spice level by choosing mild or hot taco seasoning and salsa varieties according to your preference.
Add diced bell pepper or jalapeño while browning the beef for extra flavor and heat.
For a crispy cheese topping, broil the bake for the last 2-3 minutes, watching carefully to avoid burning.
Freeze the assembled bake without cheese topping for up to 3 months; add cheese and bake fresh when ready to serve.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. To freeze, prepare the bake without the cheese topping, cover tightly, and freeze for up to 3 months. When ready, thaw and add cheese before baking fresh.

How to Serve

A white bowl filled with three layers of food starting at the bottom with rigatoni pasta in pale yellow, topped with a thick layer of cooked ground beef mixed with black beans and corn kernels scattered throughout. The next layer is melted cheddar cheese covering the meat and pasta partially, followed by scattered diced red tomatoes and green chopped cilantro on top of the cheese. In the very center of the bowl is a dollop of white sour cream garnished with more cilantro. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape?

Yes, any sturdy pasta like rigatoni, rotini, or fusilli will work well in this bake.

Is there a vegetarian version of this recipe?

Absolutely. Substitute the ground beef with extra black beans, cooked lentils, or a plant-based meat alternative for a delicious vegetarian option.