Go Back
Taco Pasta Bake Recipe Easy Dinner Comfort Food

Loaded Taco Pasta Bake

A hearty, cheesy, flavor-packed pasta casserole loaded with seasoned beef, beans, corn, salsa, and melty Mexican cheese — the ultimate comfort-food mashup of tacos and pasta!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American, Mexican-Inspired
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta penne, rotini, or shells
  • 1 lb ground beef
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 cup corn kernels fresh, canned, or frozen
  • 15 oz black beans drained and rinsed
  • 14.5 oz diced tomatoes with green chilies like Rotel
  • 1 packet taco seasoning or homemade blend
  • salt and pepper to taste
  • 2 cups shredded Mexican blend cheese
  • 1 cup salsa mild, medium, or hot
  • fresh cilantro or green onions chopped, for garnish
  • optional toppings sour cream, sliced jalapeños, diced avocado

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
  2. Brown the beef: In a large skillet over medium heat, brown the ground beef while breaking it up. Add diced onion and cook 4–5 minutes. Stir in garlic and cook 1 minute more. Drain excess fat if needed.
  3. Add seasonings and veggies: Sprinkle taco seasoning over beef. Add corn, black beans, diced tomatoes with chilies, and salsa. Stir and simmer 5 minutes. Season with salt and pepper.
  4. Combine with pasta: Add cooked pasta to skillet and toss to coat evenly.
  5. Assemble: Preheat oven to 375°F (190°C). Spread half the pasta mixture into a greased 9×13-inch baking dish. Add half the cheese. Repeat with remaining pasta and cheese.
  6. Bake: Bake uncovered for 20–25 minutes, until hot and the cheese is melted and golden.
  7. Finish and serve: Cool 5 minutes. Garnish with cilantro or green onions. Serve with sour cream, jalapeños, or avocado if desired.

Notes

For extra heat, add 1 diced jalapeño when cooking the onions, or use hot Rotel.