Taco Pasta Casserole
Get ready to indulge in the ultimate comfort food fusion with this Taco Pasta Casserole! This hearty, family-friendly dish combines the bold, zesty flavors of classic tacos with the creamy, cheesy decadence of a baked pasta casserole. Featuring perfectly cooked penne or rotini, seasoned ground beef (or turkey), black beans, sweet corn, and tangy diced tomatoes, all blended with melty cream cheese and taco spices, this casserole is a fiesta in every bite. Topped with a golden layer of bubbly Mexican blend cheese and garnished with fresh cilantro, it’s a dish that’s as visually appealing as it is delicious. Easy to make with minimal prep time, this taco-inspired casserole is ideal for busy weeknights or casual gatherings. Serve it with a crisp side salad or tortilla chips for a crowd-pleasing meal the whole family will love!
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Recipe Information
Ingredients
- 12 oz dry pasta (penne or rotini)
- 1 lb ground beef (or ground turkey)
- 1 yellow onion, diced
- 2 cloves minced garlic
- 1 packet taco seasoning
- 15 oz canned diced tomatoes (with juice)
- 15 oz canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- 4 oz cream cheese, softened
- 2 cups shredded Mexican blend cheese
- 2 tbsp chopped fresh cilantro (optional, for garnish)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the ground beef (or turkey) until browned and fully cooked, breaking it into crumbles with a wooden spoon. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the cooked beef. Sauté for 2-3 minutes, or until the onion is soft and translucent.
Stir in the taco seasoning, canned diced tomatoes (with juice), black beans, and frozen corn. Cook for 3-4 minutes, allowing the flavors to combine.
Reduce the heat to low and stir in the cream cheese, mixing until it is fully melted and incorporated.
In a large mixing bowl, combine the cooked pasta with the skillet mixture. Add 1 cup of the shredded Mexican blend cheese and mix well.
Pour the pasta mixture into a greased 9x13-inch casserole dish, spreading it out evenly.
Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
4264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.4 g | 262% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 9480 mg | 412% | |
| Total Carbohydrate | 409.6 g | 149% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 39.5 g | ||
| Protein | 210.2 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2118 mg | 163% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 4640 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
