Description
Loaded Taco Pasta Bake is a bold, cheesy Tex-Mex casserole that brings together seasoned ground beef, beans, corn, tomatoes, and plenty of melted cheese in one irresistible bake.
Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- ½ cup water
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup sour cream
- 1½ cups shredded cheddar or Mexican blend cheese (divided)
- ½ tsp black pepper
- 2 tbsp chopped green onions or cilantro (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add onion and garlic to the skillet and sauté for 2–3 minutes until softened.
- Stir in taco seasoning and water. Simmer for 2–3 minutes until thickened.
- Add black beans, corn, diced tomatoes, sour cream, black pepper, and cooked pasta. Mix until well combined.
- Stir in 1 cup of shredded cheese, then transfer the mixture to the prepared baking dish.
- Sprinkle remaining cheese evenly over the top.
- Bake uncovered for 25–30 minutes, or until bubbly and the cheese is melted and lightly golden.
- Let rest for 5 minutes, garnish with green onions or cilantro, and serve warm.
Notes
- Make-ahead: Assemble and refrigerate up to 24 hours before baking; increase bake time by 5–10 minutes.
- Substitutions: Ground turkey or lean beef can be used; light sour cream or Greek yogurt can be used to reduce fat.
- Vegetarian option: Omit beef and add extra beans and vegetables for a hearty meat-free version.
- Serving ideas: Top with salsa, avocado, cilantro, or sliced jalapeños for extra heat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (about 1/7th of the dish)
- Calories: 480
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 120 mg
Keywords: Loaded Taco Pasta Bake, Tex-Mex pasta bake, cheesy taco casserole, beef pasta bake, taco bake