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
Scale
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.
