If you’re craving a dish that brings together the zesty flavors of your favorite taco night with the comforting warmth of baked pasta, look no further than this incredible Baked Taco Pasta Recipe. It’s a vibrant, cheesy, and crowd-pleasing meal that combines seasoned ground beef, tangy salsa, and melted Mexican blend cheese all baked to bubbly perfection. Whether it’s a busy weeknight or a casual get-together, this dish is sure to become a staple in your recipe collection for its simplicity and irresistibly bold taste.
Ingredients You’ll Need
All the ingredients in this Baked Taco Pasta Recipe are straightforward but play a vital role in balancing bold flavors and textures. From tender pasta to spicy taco seasoning and melty cheese, each one is essential in creating a dish that’s as colorful as it is delicious.
- 12 ounces rotini or penne pasta: These shapes hold sauce beautifully and provide a perfect bite every time.
- 1 pound ground beef: Adds hearty protein and that classic taco flavor base.
- 1 small onion, diced: Brings a touch of sweetness and depth when sautéed.
- 2 cloves garlic, minced: Infuses the dish with aromatic warmth.
- 1 ounce taco seasoning packet: The star spice mix that delivers authentic taco flair.
- 14.5 ounces diced tomatoes, undrained: Adds juiciness and vibrant acidity to balance flavors.
- 1 cup salsa: Boosts the tangy, savory profile with a hint of fresh zest.
- 1/2 cup water: Helps bring everything together and keep the sauce just right.
- 2 cups shredded Mexican blend cheese, divided: Melts into gooey goodness, delivering richness and that irresistible cheesy pull.
- 1/4 cup chopped green onions: A fresh, bright garnish that adds color and crunch.
How to Make Baked Taco Pasta Recipe
Step 1: Prep and Cook the Pasta
Start by heating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish to ensure your pasta won’t stick. Bring a large pot of salted water to a boil and cook your rotini or penne pasta until it’s perfectly al dente—meaning tender but still with a little bite. Drain and set aside, because this pasta is the canvas for our flavorful taco-inspired masterpiece.
Step 2: Brown the Beef and Sauté Vegetables
In a large skillet over medium heat, cook the ground beef until browned. This step is where the rich meaty flavor that defines this Baked Taco Pasta Recipe really develops. Add the diced onion and cook for about 3 to 4 minutes until it softens and becomes translucent. Then stir in the minced garlic and cook for about 30 seconds to release its fragrant aroma without letting it burn. Make sure to drain any excess grease to keep things from getting too oily.
Step 3: Build the Taco Sauce
To the skillet, add the taco seasoning packet, undrained diced tomatoes, salsa, and water. This flavorful mix simmers together to create the perfect taco sauce that clings to every piece of pasta. Let it cook for about 5 minutes until the sauce thickens just a bit and the flavors marry beautifully.
Step 4: Combine Pasta and Cheese
Mix the cooked pasta right into the skillet, stirring to make sure every bit is coated in that zesty taco concoction. Then add 1 1/2 cups of the shredded Mexican blend cheese and stir until the cheese melts into creamy strands, melding the whole dish together in rich, cheesy harmony.
Step 5: Bake to Perfection
Transfer the entire mixture to your prepared baking dish and top with the remaining 1/2 cup of shredded cheese. This extra layer of cheese will create that golden, bubbly crust you dream about when baking any pasta dish. Bake for 20 minutes until the cheese is melted, bubbly, and slightly browned on top. Let it rest for 5 minutes to set before serving.
Step 6: Finish with Fresh Green Onions
Sprinkle the chopped green onions over the hot, cheesy pasta for a pop of color and a fresh, mild onion bite that perfectly complements the rich and spicy flavors.
How to Serve Baked Taco Pasta Recipe
Garnishes
Brighten your dish with a sprinkle of freshly chopped cilantro, a dollop of sour cream, or even slices of ripe avocado to add creaminess and a fresh contrast to the savory taco pasta. These garnishes elevate the dish visually and flavor-wise, making every bite exciting.
Side Dishes
Pair your Baked Taco Pasta Recipe with a crisp green salad tossed in a light lime vinaigrette or some crunchy tortilla chips for dipping. For an added veggie boost, roasted corn or a side of black beans seasoned with cumin and chili powder complements the taco-inspired flavors perfectly.
Creative Ways to Present
Serve this pasta in miniature cast-iron skillets or individual ramekins for a fun, personal touch at dinner parties. Alternatively, layer it in a clear casserole dish so guests can admire the colorful harmony of ingredients before digging in.
Make Ahead and Storage
Storing Leftovers
This Baked Taco Pasta Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an excellent make-ahead meal for busy weeknights.
Freezing
You can freeze leftovers by placing portions in freezer-safe containers or bags for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating for best texture.
Reheating
Reheat your pasta in the oven at 350°F until warmed through to preserve that crispy, cheesy top. Alternatively, microwave on medium power, stirring halfway, to avoid cold spots and keep the sauce creamy and hot.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner option and works wonderfully with the taco seasoning, bringing a lighter but still flavorful alternative.
What type of cheese is best for this recipe?
A Mexican blend cheese mix of cheddar, Monterey Jack, and queso quesadilla melts beautifully and balances sharp, creamy, and mild flavors, making it ideal for this recipe.
Can I make this recipe vegetarian?
Yes! Simply swap the ground beef for a plant-based meat substitute or cooked beans like black beans or pinto beans to keep it hearty and protein-packed.
Is this recipe spicy?
The spice level depends largely on your taco seasoning and salsa. If you prefer mild, choose milder versions or reduce the amount slightly; for more heat, feel free to add jalapeños or chili flakes.
Can I prepare this dish ahead of time and bake later?
Definitely. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking as directed. This makes it super convenient for busy days.
Final Thoughts
This Baked Taco Pasta Recipe has quickly become one of my favorite go-to meals whenever I want something with big, comforting flavors and very little fuss. It’s like taco night met pasta night and created a delicious baby that everyone loves. Don’t hesitate to try it yourself — once you do, it’s bound to earn a spot in your dinner rotation too!
Print
Baked Taco Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Description
This Baked Taco Pasta recipe combines the bold flavors of taco seasoning, diced tomatoes, and salsa with tender pasta and melted Mexican cheese, creating a comforting and flavorful casserole perfect for a weeknight dinner.
Ingredients
Pasta
- 12 ounces rotini or penne pasta
Meat & Vegetables
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup chopped green onions
Seasonings & Sauces
- 1 ounce taco seasoning packet
- 14.5 ounces diced tomatoes, undrained
- 1 cup salsa
- 1/2 cup water
Cheese
- 2 cups shredded Mexican blend cheese, divided
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prepare for baking.
- Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook until al dente according to the package directions. Drain the pasta and set aside.
- Brown the ground beef: In a large skillet over medium heat, cook 1 pound of ground beef until it is fully browned, breaking it apart as it cooks.
- Sauté onions and garlic: Add 1 small diced onion to the skillet and cook for 3 to 4 minutes until softened. Stir in 2 cloves of minced garlic and cook for an additional 30 seconds. Drain any excess grease from the skillet.
- Add seasoning and liquids: Stir in 1 ounce of taco seasoning, 14.5 ounces of diced tomatoes with juices, 1 cup of salsa, and 1/2 cup of water. Allow the mixture to simmer for 5 minutes until it slightly thickens.
- Combine with pasta and cheese: Add the cooked pasta to the skillet, stirring to combine everything evenly. Mix in 1 1/2 cups of shredded Mexican blend cheese until melted throughout the mixture.
- Prepare for baking: Transfer the pasta mixture into the greased baking dish. Sprinkle the remaining 1/2 cup of shredded cheese evenly on top.
- Bake the casserole: Place the dish in the oven and bake for 20 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Let the baked taco pasta rest for 5 minutes after removing from the oven. Garnish with 1/4 cup of chopped green onions before serving for a fresh finish.
Notes
- Use rotini or penne pasta for the best texture and sauce absorption.
- Feel free to substitute ground beef with ground turkey or plant-based meat for a lighter or vegetarian option.
- Add diced bell peppers or corn for extra vegetables and color.
- If you prefer a spicier dish, add jalapeños or extra salsa.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
