Taco Pasta Bake is a satisfying comfort food that combines the flavors of tacos with pasta, making it a hearty and delicious meal.
Author:Adriana Rose
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Mexican-American
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 packet taco seasoning (1 ounce)
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) diced tomatoes with green chilies
1 cup corn, frozen or canned
8 ounces elbow macaroni
2 cups beef broth
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Salt and pepper to taste
Fresh cilantro, for garnish (optional)
Sour cream, for serving (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, brown the ground beef with the diced onion until the beef is cooked through and the onion is soft, about 5-7 minutes. Drain excess fat if necessary.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the taco seasoning, black beans, diced tomatoes, corn, elbow macaroni, and beef broth. Bring to a simmer and cook for about 10 minutes, or until the macaroni is tender, stirring occasionally.
Season with salt and pepper to taste.
Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired and serve with sour cream.
Notes
For a vegetarian option, substitute ground beef with lentils or a plant-based meat alternative.
Add diced bell peppers or jalapeños for extra flavor and spice.