Tuesday, June 18, 2013

Taco Pasta Bake

Here's another new recipe for you, if you love mexican and pasta!

Taco Pasta Bake


  • 1 pound lean ground beef
  • 1 taco seasoning packet, or homemade taco seasoning blend
  • 10 ounces elbow macaroni, cooked according to package directions
  • 1 cup frozen corn
  • 1 can black beans, drained and rinsed
  • 1 can Ro-Tel, drained
  • 1 cup Taco Sauce 
  • 1/4 cup sour cream
  • 1 cup cheddar cheese, shredded
  • Handful of tortilla chips, crushed – about 1/2 cup


  1. Pre-heat your oven to 400 degrees.
  2. In a large skillet, cook 1 pound of lean ground beef until cooked through. Drain any excess fat, and return the meat to the pan.
  3. While the meat is cooking, cook pasta according to package directions.
  4. Add a packet of taco seasoning, and follow packet directions to make taco meat.
  5. When the taco meat is done, stir in frozen corn, black beans, and Ro-Tel
  6. In a medium sized bowl, combine taco sauce with sour cream.
  7. Stir the taco sauce/sour cream mixture into the meat.
  8. Drain the pasta, and add it to the skillet with the meat mixture. Stir well so that all the ingredients get evenly distributed.
  9. Pour the mixture into a 9×13 baking dish.
  10. Top with cheddar cheese and bake for about 15 minutes, or until the cheese has melted.
  11. Right before serving, sprinkle crushed tortilla chips over the pasta bake.
  12. Top with traditional taco toppings if desired (salsa, lettuce, chopped tomatoes, olives, etc.) and serve.

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