Pasta bakes are comfort meals perfect for a weeknight dinner. This taco pasta bake is loaded with warm taco spices, ground beef, corn, beans, and a creamy seasoned tomato sauce. Add a dollop of sour cream and guacamole to make the perfect bite.
INGREDIENTS AND SUPPLIES
Here’s what you’ll need to make this taco pasta bake this week! This is a loaded pasta bake, so there’s a good bit of ingredients here, but don’t let that scare you! This is like everything you need in a meal all in one casserole: meat, carbs, beans, corn.
INGREDIENTS
- Ground beef. Try to get 90/10 so that there’s less fat to drain after browning it.
- Macaroni noodles.
- Crushed tomatoes. You’ll need two 15 ounce cans.
- Chicken broth.
- Butter and flour. To help thicken the sauce.
- Corn. I used cooked frozen corn.
- Black beans. You’ll need 1 cup from a can, drained and rinsed.
- Cream cheese. Make sure this is softened before adding to the sauce. If it’s cold fresh from the fridge it will be too clumpy and you won’t get a smooth blend into the taco sauce.
- Garlic. You’ll need 3 cloves and I always like grating my garlic. I think it gives a more even garlic flavor throughout the sauce.
- Cheddar cheese. This is for topping the pasta bake once it’s in the casserole dish. I always recommend buying a block of Cheddar and grating it yourself using a box grater. Packaged pre-shredded cheese just doesn’t melt as good.
- Seasonings. Taco packet, smoked paprika, garlic powder, cumin, salt, chili powder, pepper.
ADDITIONAL SUPPLIES
- 9 x 13 casserole baking dish.
- Box grater for the Cheddar cheese.
This pasta bake comes together in a few steps.
Step 1: Cook the pasta and prepare the supplies. Start by boiling the water and getting the pasta cooking, preheat the oven to 350 degrees, and spray the casserole dish with cooking spray.
Step 2: Cook the meat. In a large pan, fully cook the ground beef with the black beans and the taco seasoning. You’ll only use the seasoning do not add any of the water called for on the packet instructions.
Step 3: Make the sauce. After the ground beef is cooked you’ll wipe clean the pan then make the sauce for the pasta bake.
Step 4: Combine and bake. Hang in there we’re almost done! Now it’s just time to combine everything: the macaroni, ground beef, and sauce in the 9 x 13. Top with the shredded Cheddar and the smoked paprika then bake and broil.
SIDE DISH SUGGESTIONS
The great thing about this pasta bake is it’s a fully complete meal. You really don’t need a side if you don’t want one. But, if you want a little something extra I recommend keeping it super simple and low cook.
- Prepared bagged salad.
- Broccoli
- Green beans.
For more taco inspired recipes try some of these blog favorites!
Smash Chicken Tacos
Taco Stuffed Peppers
Taco Pasta Salad
Baked Enchilada Tacos
Taco Pasta Bake
A comforting pasta bake loaded with all the flavors of a taco. Seasoned ground beef, corn, and beans smothered in a creamy taco pasta sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Saute
Ingredients
1 pound ground beef
2 and 1/2 cups dry macaroni noodles
1 packet of taco seasoning
1 cup of cooked corn
1 cup black beans, drained and rinsed
1 tablespoon butter
1 tablespoon flour
3 cloves of garlic, grated
2 15ounce cans of crushed tomatoes
1/2 cup chicken broth
4 ounces cream cheese, softened and cut into cubes
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
Dash of pepper
Topping
Shredded Cheddar cheese
Smoked paprika
Instructions
1. Start by cooking the macaroni according to box instructions. Preheat your oven to 350 degrees. Spray a 9 x 13 casserole dish with cooking spray.
2. While the pasta is cooking, add the ground beef to a large pan and begin to brown. Add in the black beans and the taco seasoning (do not add any water). Fully cook the ground beef, drain any grease, then set aside. Carefully wipe clean the pan to begin to make the sauce.
3. In the pan, melt the butter then stir in the grated garlic and cook over medium-low for 1 minute, then whisk in the flour.
4. Add in both cans of the crushed tomatoes, chicken broth, smoked paprika, cumin, chili powder, salt and pepper. Cook over medium for 5 minutes.
5. Add in the cubed cream cheese and stir to melt. Any stubborn pieces I like to use a rubber spatula and kind of mash them to fully blend them into the sauce. Once the cream cheese is fully blended, add in the ground beef mixture and the corn.
6. To the casserole dish, add the cooked noodles then pour the taco sauce mixture over top and stir until well combined and all of the macaroni has been incorporated. Top with as much shredded cheese as you’d like and sprinkle with more smoked paprika.
7. Bake at 350 degrees for 10 minutes, then broil to brown and bubble the cheese on top.
I served mine with sour cream and guacamole.