Description
Hey there, kitchen rockstar! If you’ve ever stared into the fridge craving cheesy, comforting taco vibes with zero fuss, this Easy Taco Pasta Bake is here to rescue your weeknight. Imagine taco-seasoned ground beef doing a cannonball into melty cheese and pasta, baked until golden and bubbly. It’s a crowd-pleaser that’s quick, simple, and oh-so-satisfying. Let’s turn your kitchen chaos into a fiesta with just one dish!
Ingredients
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1 lb lean ground beef (96/4) — or swap for ground turkey or plant-based crumbles
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1 packet taco seasoning (or DIY: 2 tbsp chili powder + 1 tsp cumin + 1 tsp garlic powder + 1 tsp paprika)
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1 packet ranch dip mix (or substitute 1 tbsp onion powder + 1 tsp dried dill)
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10 oz can RO-TEL (fire-roasted tomatoes & green chiles) — or diced tomatoes + ½ chopped jalapeño
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15 oz can pinto beans, undrained (kidney beans work too)
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8 oz pasta shells (Banza chickpea pasta or any short pasta)
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1¼ cups reduced-fat Mexican cheese blend (or full-fat for extra indulgence)
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Oil for cooking
Instructions
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Cook pasta: Boil salted water and cook pasta shells al dente (about 1-2 minutes less than package directions). Drain and toss with a little oil to prevent sticking. If using microwave-ready pasta, heat per instructions. Set aside.
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Brown beef: In a large skillet over medium-high heat, crumble ground beef and cook until no pink remains (~5 minutes). Drain excess fat if needed, leaving about 1 tbsp for flavor.
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Add seasonings & sauce: Lower heat to medium. Stir in taco seasoning, ranch dip mix, RO-TEL, and undrained beans (the liquid makes the sauce!). Simmer 5-7 minutes until thickened slightly. Adjust seasoning with cayenne for heat or a squeeze of lime to balance spice.
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Combine cheese & pasta: Remove skillet from heat. Fold in cooked pasta and ½ cup cheese until melted and combined.
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Bake: Transfer mixture to a greased 9×13 baking dish. Top with remaining ¾ cup cheese. Bake in a preheated 375°F (190°C) oven for 15-20 minutes until cheese is bubbly and golden.
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Serve: Let cool a few minutes, then serve topped with cilantro, sour cream, pickled jalapeños, or crushed tortilla chips.
Notes
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Veggie swap: Replace beef with diced mushrooms, zucchini, corn, and black beans.
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Buffalo ranch: Swap taco seasoning for ½ cup buffalo sauce and top with blue cheese crumbles.
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Make ahead: Assemble unbaked, cover, and refrigerate up to 48 hours or freeze for 3 months (thaw overnight before baking).
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Keto option: Use cauliflower rice instead of pasta and reduce baking time by 10 minutes.
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Extra creamy: Stir in 4 oz cream cheese at step 3 for silky sauce
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 390 kcal per serving
- Fat: 17g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g