Description
A hearty and flavorful pasta bake loaded with taco-seasoned ground beef, beans, corn, and cheese. Perfect for a family dinner or potluck.
Ingredients
Scale
- 12 oz (about 3 cups) pasta (penne, rotini, or shells)
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning or homemade blend
- Salt and pepper, to taste
- 2 cups shredded Mexican blend cheese
- 1 cup salsa (mild, medium, or hot)
- Fresh cilantro or green onions, chopped for garnish
- Optional toppings: sour cream, sliced jalapeños, diced avocado
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions, then drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Drain excess fat.
- Add onion and garlic, cooking until softened.
- Stir in corn, black beans, diced tomatoes, and taco seasoning. Simmer for 5 minutes.
- Combine the cooked pasta with the beef mixture in a baking dish.
- Top with salsa and shredded cheese.
- Bake for 15-20 minutes, until cheese is melted and bubbly.
- Garnish with cilantro or green onions and serve with optional toppings.
Notes
- Use any type of pasta you prefer.
- For extra spice, add a pinch of cayenne pepper or hot sauce.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
Keywords: taco pasta bake, loaded pasta, Mexican pasta, easy dinner recipe