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Loaded Taco Pasta Bake

A zesty, high-protein pasta casserole combining the best of taco night with a cheesy baked pasta dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta rotini, penne, or shells
  • 1 lb ground beef or turkey/chicken
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning
  • 1 cup salsa
  • 1 cup canned diced tomatoes drained
  • 0.5 cup sour cream or Greek yogurt
  • 1.5 cups shredded cheddar cheese divided

Equipment

  • 9x13-inch baking dish
  • large skillet
  • large pot

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Cook pasta until just al dente (1-2 mins less than package instructions). Drain and set aside.
  3. In a large skillet, brown ground meat and drain excess grease. Add onion and sauté until softened (3-4 mins).
  4. Stir in garlic for 30 seconds. Add taco seasoning, salsa, and tomatoes. Simmer for 5 minutes.
  5. Remove from heat and stir in sour cream or Greek yogurt. Toss with cooked pasta.
  6. Transfer to baking dish. Stir in half the cheese and top with the rest. Bake for 20-25 minutes until bubbly.
  7. Rest for 5 minutes. Garnish with toppings like green onions, jalapeños, or crushed tortilla chips.

Notes

Undercook the pasta slightly so it doesn't get mushy while baking. Drain the tomatoes and beef well to avoid a watery bake. This can be assembled up to 24 hours in advance for easy meal prep.