Taco Pasta Bake
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
10 servings
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Calories
434 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Taco Pasta Bake
Description
The Taco Pasta Bake recipe starts with cooking pasta shells to al dente, then mixing them with browned ground beef or turkey combined with taco seasoning, salsa, and spices including garlic and onion powder and oregano. Chopped green pepper adds texture and flavor. Sour cream and shredded Mexican blend cheese mixed into the pasta create a creamy base.
Transferring the mixture to a baking dish and baking uncovered allows the cheese to melt and flavors to meld, producing a cohesive and rich casserole. The dish is garnished with fresh cilantro or scallions for a bright note. Using well-seasoned, lean ground meat enhances flavor without excess fat.
This dish serves well as a family meal or casual dinner, combining elements of Tex-Mex and Italian-inspired pasta baking. It reheats well and can be adapted with substitute vegetables, such as corn or tomatoes, for variation. It’s also suitable for meal prepping and storage in airtight containers for up to two days before baking.
For best texture, cook pasta without rinsing to preserve starches that help the sauce adhere. Breaking up meat into small pieces ensures even distribution and thorough cooking. Homemade taco seasoning can be used to adjust spice levels.
Ingredients
- 16 oz pasta shells, dry
- 2 TB olive oil
- 1 lb ground beef 93% lean
- 1.25 ounce taco seasoning
- 32 oz salsa your favorite brand
- 1 whole green pepper chopped and seeded
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp oregano dried
- 3 cups Mexican blend cheese shredded, divided
- ⅔ cup sour cream regular or light
- cilantro optional garnish; or scallions for cilantro
- avocado
- tomato
Instructions
- Preheat oven to 350F with rack on lower-middle position. Cook pasta in salted water to al dente only. Drain - do not rinse. Transfer drained pasta back to the empty pot and set aside.
- While pasta cooks: Heat oil in a large heavy skillet. Brown ground meat over medium heat. Stir in taco seasoning, salsa, green pepper, garlic powder, onion powder, and oregano. Stir and bring to a boil. Immediately remove from heat.
- Meanwhile, add 1.5 cups of cheese and sour cream to the pasta in pot and mix well. Mix in the meat mixture. Use rubber spatula to transfer pasta into a 9x13 baking dish.
- Bake uncovered 350F for 30 minutes. Garnish with freshly chopped cilantro.
Notes
- Cook pasta in salted water to al dente, retaining slight firmness since it will bake further.
- Ground beef or turkey can be used; ground turkey offers a leaner option without losing flavor.
- Break meat into small pieces during browning to ensure even cooking and distribution.
- Do not rinse pasta after draining to preserve starches that help sauce adhere.
- Homemade taco seasoning can be used for custom flavor and spice control.
- Substitute bell pepper with sweet corn kernels or diced tomatoes for variation.
- This dish is suitable for meal prepping; store unbaked in airtight container refrigerated up to 2 days before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 59mg | 20% |
| Sodium | 1180mg | 49% |
| Potassium | 542mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1067IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 450mg | 45% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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