Taco Chili Pasta Bake
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Unrated
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Prep Time
15 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
6 Servings
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Calories
682 kcal
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Course
Main Course, Dinner
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Cuisine
American, Mexican-American Fusion
Taco Chili Pasta Bake
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Taco Chili Pasta Bake is my husband’s absolute favorite pasta and is sure to become a new family favorite!
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Ingredients
- 12 ounces cellentani pasta
- 1 pound ground beef lean
- 1 onion chopped, small
- 5 garlic minced cloves
- 1 (14.75-ounce) creamed corn canned
- 1 cup tomato sauce
- 1 (10-ounce) enchilada sauce mild, canned
- 1 (14.5-ounce) diced tomato petite, canned
- 1 (15-ounce) red kidney beans can
- 1 (4-ounce) diced green chilies canned, mild
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces cream cheese cubed
- 1 ½ cups cheddar cheese divided, shredded
- 1 ½ cups pepper jack cheese divided
Garnish
- tortilla strips
- tomato
- avocado
- sour cream
- cilantro
- hot sauce
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9x13-inch baking dish with non-stick cooking spray.
- Cook the 12 ounces cellentani pasta until al dente in generously salted water (don't overcook). Drain and set aside.
- Meanwhile, cook the 1 pound lean ground beef and 1 chopped small onion in a large skillet over medium-high heat until no longer pink. Add the 5 minced garlic cloves and saute for 30 seconds. Drain off any excess grease.
- Turn the heat to low and stir in 1 (14.75-ounce) can sweet creamed corn, 1 cup tomato sauce, 1 (10-ounce) can mild enchilada sauce, 1 (14.5-ounce) can petite diced tomatoes, 1 (15-ounce) can red kidney beans, 1 (4-ounce) can mild diced green chilies, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, 1 teaspoon salt, and ¼ teaspoon pepper. Simmer uncovered for 10 minutes.
- Stir in the 4 ounces cubed cream cheese until melted, then stir in half of the 1 ½ cups shredded cheddar cheese, and half of the 1 ½ cups Pepper Jack cheese, cheese until melted. Add pasta and stir until evenly coated.
- Pour the mixture into the prepared pan, sprinkle with the remaining cheeses, and bake for 25 minutes, broil for the last few minutes to brown the cheese.
- Remove the dish from the oven and garnish with tortilla strips, tomatoes, avocados, sour cream, cilantro, and hot sauce, if desired.
Nutrition Information
Show Details
Calories
682kcal
(34%)
Carbohydrates
60g
(20%)
Protein
43g
(86%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.3g
(15%)
Cholesterol
119mg
(40%)
Sodium
1239mg
(52%)
Potassium
818mg
(17%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
1119IU
(22%)
Vitamin C
6mg
(7%)
Calcium
488mg
(49%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Calories | 682kcal | 34% |
| Carbohydrates | 60g | 20% |
| Protein | 43g | 86% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 119mg | 40% |
| Sodium | 1239mg | 52% |
| Potassium | 818mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 1119IU | 22% |
| Vitamin C | 6mg | 7% |
| Calcium | 488mg | 49% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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