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Cheesy Loaded Taco Pasta Bake

A crowd-pleasing casserole of taco-seasoned ground beef, salsa, Rotel, and sour cream tossed with short pasta and baked under a melted Mexican cheese and crunchy tortilla chip topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 90/10 or 93/7
  • 12 oz medium pasta shells or rotini par-cooked 2 to 3 minutes less than package al dente time
  • 1 packet taco seasoning 1 oz packet
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 cup salsa mild, medium, or chunky; chunky recommended for texture
  • 1 can Rotel diced tomatoes with green chiles 10 oz; undrained
  • 0.5 cup sour cream or plain Greek yogurt stirred in off heat
  • 1 can black beans 15 oz, rinsed and drained; optional
  • 1 can Mexicorn 11 oz, drained; optional
  • 2 cup shredded Mexican-blend or cheddar cheese half folded into pasta, half on top
  • 0.5 cup tortilla chips crushed; added in the final 5 to 10 minutes of baking
  • diced tomatoes, sliced jalapeños, green onions, fresh cilantro fresh garnish added after baking

Equipment

  • 9x13-inch baking dish
  • Large skillet or Dutch oven
  • Large pot for pasta

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Cook the pasta in generously salted boiling water for 2 to 3 minutes less than the package al dente time. The pasta should be firm and slightly chalky in the center. Drain and set aside.
  3. Brown the ground beef and diced onion in a large skillet over medium-high heat, breaking into small crumbles, until no pink remains. Drain excess grease.
  4. Add the minced garlic and cook for 30 seconds. Stir in the taco seasoning and undrained Rotel. Simmer for 2 to 3 minutes.
  5. Remove the skillet from heat. Stir in the salsa, sour cream, black beans, and Mexicorn if using until fully combined.
  6. Add the drained pasta and toss until evenly coated. Taste and adjust seasoning.
  7. Pour the pasta mixture into the prepared baking dish. Fold half the shredded cheese into the top layer of pasta. Sprinkle the remaining cheese evenly across the surface.
  8. Bake for 15 to 20 minutes until the cheese is melted and bubbling. Add the crushed tortilla chips in an even layer and return to the oven for a final 5 to 10 minutes until the chips are golden.
  9. Rest for 5 minutes. Top with diced tomatoes, sliced jalapeños, green onions, and fresh cilantro immediately before serving.

Notes

Storage: Store in an airtight container for up to 4 days. Add a dollop of sour cream or a splash of water before reheating to restore creaminess. Freeze individual portions for up to 2 months. Make-ahead: Assemble through the cheese layer and refrigerate covered for up to 24 hours before baking; add 5 minutes to covered bake time from cold. Substitutions: Ground turkey or chicken for a leaner version. Extra beans and mushrooms for vegetarian. Whole-wheat or protein pasta for added nutrition. Pro tips: Par-cook pasta 2 to 3 minutes under al dente. Remove pan from heat before adding sour cream. Add crushed chips in the final 5 to 10 minutes only for maximum crunch.