Taco Salad Pasta Bake
Transform your taco night with this comforting Taco Salad Pasta Bake—a crowd-pleasing fusion of zesty taco flavors and hearty baked pasta. This recipe combines tender rotini pasta, seasoned ground beef, and vibrant ingredients like salsa, black beans, and sweet corn for a dish that's bursting with bold Tex-Mex flair. Topped with melty Mexican blend cheese, crunchy tortilla chips, and fresh green onions, this casserole is as satisfying as it is easy to make. Perfect for busy weeknights, it comes together in just 40 minutes and serves six, making it a family-friendly favorite. Pair it with optional sour cream and cilantro for a creamy, herbaceous finish that elevates every bite. Whether you're craving comfort food or looking for a fun twist on classic tacos, this Taco Salad Pasta Bake delivers on flavor and simplicity!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 0.5 cup water
- 12 oz rotini pasta
- 1.5 cups salsa
- 1 can (15 oz), drained and rinsed black beans
- 1 cup, frozen or canned corn kernels
- 2 cups shredded Mexican blend cheese
- 1 cup, crushed tortilla chips
- 2 stalks, sliced green onions
- 0.5 cup (optional, for serving) sour cream
- 0.25 cup (optional, for garnish) chopped cilantro
Instructions
Preheat your oven to 375°F (190°C).
Cook the rotini pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
In a large skillet over medium heat, cook the ground beef until browned, breaking it up into crumbles as it cooks. Drain excess grease if necessary.
Stir in the taco seasoning and water. Simmer for 2-3 minutes or until the mixture thickens slightly.
In a large mixing bowl, combine the cooked pasta, seasoned ground beef, salsa, black beans, and corn kernels. Mix until well combined.
Transfer the mixture into a 9x13 inch baking dish, spreading it out into an even layer.
Sprinkle the shredded Mexican blend cheese evenly over the top.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbling.
Remove the dish from the oven and sprinkle the crushed tortilla chips and sliced green onions over the top.
Serve warm with optional sour cream and chopped cilantro for garnish.
Nutrition Facts
Calories |
4280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.8 g | 250% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 10578 mg | 460% | |
| Total Carbohydrate | 434.8 g | 158% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 49.1 g | ||
| Protein | 208.5 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2316 mg | 178% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 3652 mg | 78% | |
*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.
