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Loaded Taco Pasta Bake

This Loaded Taco Pasta Bake is a flavor-packed, cheesy, comforting one-pan meal perfect for taco lovers and pasta fans alike!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 8 oz elbow macaroni
  • 1 lb ground beef lean for less fat
  • 1 packet taco seasoning
  • 10 oz diced tomatoes with green chilies can
  • 15 oz black beans can, drained and rinsed
  • 1 cup corn frozen or canned
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup sour cream
  • 2 green onions chopped
  • 0.5 cup jalapeños sliced, optional
  • salt and pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook according to the package instructions until al dente. Drain the pasta using a colander and set aside.
  • In a large skillet over medium heat, add 1 lb of ground beef. Break it up with a spatula and cook until browned and cooked through, about 7-8 minutes. Drain excess fat if necessary.
  • Sprinkle 1 packet of taco seasoning over the cooked beef. Stir in 1 can diced tomatoes with green chilies (including the juice). Let the mixture simmer for 3-4 minutes to blend the flavors.
  • Add 1 can of black beans (drained and rinsed), 1 cup corn, and 1/2 cup sour cream to the skillet. Stir well to combine all ingredients. Season with salt and pepper to taste.
  • Transfer the cooked elbow macaroni into the skillet or a large mixing bowl. Add 2 chopped green onions and stir everything together until well combined.
  • Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased 9x13-inch baking dish. Sprinkle 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese evenly over the top. For an extra spicy touch, scatter 1/2 cup sliced jalapeños on top (optional).
  • Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with some golden spots. Remove from the oven and let it rest for 5 minutes before serving.

Equipment

  • Large Pot
  • Skillet or frying pan
  • Baking dish (9x13 inch)
  • Colander
  • Mixing spoon or spatula
  • Measuring cups and spoons

Notes

  • Leftovers store well in an airtight container for 3-4 days in the refrigerator.
  • This dish freezes nicely for up to 2 months; thaw overnight before reheating.
  • Adjust spice level by omitting or adding jalapeños and other chili options.