Description
A hearty and comforting casserole that combines taco flavors with pasta, perfect for busy weeknights.
Ingredients
Scale
- 8 ounces Penne Pasta
- 1 tablespoon Olive Oil
- 1 pound Ground Beef
- 1 packet Taco Seasoning
- 1 can Black Beans
- 1 can Diced Tomatoes with Green Chilies
- 1 cup Corn Kernels
- 1 cup Cheddar Cheese
- 1 cup Mozzarella Cheese
- 1 cup Sour Cream
- 1 cup Salsa
- 2 tablespoons Green Onions
- 2 tablespoons Cilantro
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
- Cook the penne in salted boiling water for 1–2 minutes less than package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking apart, until browned (about 6–8 minutes). Drain excess fat if needed.
- Add taco seasoning to the meat and stir in a splash of water. Simmer for 1 minute to bloom spices.
- Mix in black beans, diced tomatoes, corn, salsa, and sour cream. Cook for 2–3 minutes until warmed through.
- Fold cooked penne into the beef mixture and stir in half the cheddar and mozzarella.
- Pour mixture into the baking dish and smooth the top. Sprinkle remaining cheeses on top.
- Bake uncovered for 12–15 minutes until bubbling. Broil for 1–2 minutes for a browned top.
- Let rest for 5 minutes, then garnish with green onions and cilantro before serving.
Notes
Can substitute ground turkey or plant-based proteins. Measure cheeses loosely for a richer bake.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 60mg
Keywords: pasta bake, taco pasta, casserole, family meal, weeknight dinner