All the taco-night goodness, baked into a cozy, cheesy pasta. Brown the beef, stir in salsa, green chiles, and tomato sauce, toss with pasta and cheese, and bake until bubbly with golden spots on top.
What Makes This Recipe So Good
- Big, bold taco flavor with everyday ingredients: ground beef, taco seasoning, salsa, green chiles, and lots of cheese.
- Family-friendly and fast. Boil pasta while the beef browns, then everything goes into one casserole to finish in the oven.
- Extra cheesy. A mix of sharp “old”/medium cheddar and Monterey Jack gives both flavor and oozy melt.
- Meal-prep friendly. Leftovers reheat beautifully for tomorrow’s lunch.
Chef’s Tips
- Cook pasta to very al dente (1–2 minutes shy of package time). It finishes in the sauce while baking.
- Keep it saucy. If the meat sauce looks very thick, stir in ¼–½ cup water or pasta cooking water before baking.
- Bake covered first for steamy, tender pasta; uncover at the end to brown the cheese.
- Rest 10 minutes before serving so slices hold together and the cheese settles.
Ingredients
For the Casserole
- 1 pound (450 g) pasta – choose your favorite shape
- 1 pound (454 g) ground beef
- ½ cup red or yellow onion, chopped
- 2 cloves garlic, minced
- 1 (24 g) package taco seasoning
- 1 cup chunky salsa (mild or medium)
- 1 (127 mL) can chopped green chiles
- 680 mL tomato sauce
- Cheese (divided use):
- 3 cups medium or old cheddar, shredded
- 1½ cups Monterey Jack, shredded
Garnish
- 3–4 green onions, chopped
- ½ cup fresh cilantro or parsley, chopped
Condiments
- ¾ cup sour cream
Instructions
- Prep & boil. Preheat oven to 375°F. Grease a 9×13-inch casserole. Bring a large pot of salted water to a boil and cook pasta to very al dente (1–2 minutes less than package). Drain.
- Brown the beef. Meanwhile, heat a large skillet over medium–high. Add ground beef and onion; cook 5–7 minutes until browned. Drain excess fat. Stir in garlic; cook 30 seconds.
- Season & sauce. Sprinkle in taco seasoning. Add salsa, green chiles, and tomato sauce. Simmer 2–3 minutes; sauce should be thick but spoonable. If too thick, add a splash of water.
- Combine. In a large bowl (or the pasta pot), toss pasta with the beef sauce, 2 cups cheddar, and 1 cup Monterey Jack until coated.
- Assemble. Spread the mixture in the casserole. Top with remaining 1 cup cheddar and ½ cup Monterey Jack.
- Bake. Cover tightly with foil and bake 15 minutes. Uncover and bake 10–12 minutes more, until cheese is melted and bubbly with light golden spots.
- Rest & serve. Let stand 10 minutes. Sprinkle with green onions and cilantro/parsley. Serve warm with sour cream on the side.
Recipe Notes
- Want it spicier? Use hot salsa or add a minced jalapeño when browning the beef.
- Using a different pasta shape? Short cuts like rotini, penne, shells, or cavatappi work best.
FAQs
Can I use ground turkey instead of beef?
Yes. Use the same amount, add 1 tablespoon olive oil when browning, and season to taste (poultry is milder).
What pasta shape works best?
Short, ridged shapes—rotini, penne, shells, or cavatappi—hold the sauce and cheese well.
Can I assemble it ahead?
Assemble, cover, and refrigerate up to 24 hours. Bake from cold, adding 5–10 minutes to the covered time.
Does it freeze well?
Yes. Freeze unbaked (tightly wrapped) up to 2 months. Thaw overnight, then bake as directed. Baked leftovers also freeze well.
How do I reheat leftovers?
Microwave single portions 60–90 seconds, stirring once. For larger amounts, cover and reheat at 325°F until hot, then uncover 5 minutes to refresh the top.
Conclusion
This cheesy taco pasta bake brings weeknight ease and taco-night flavor to one bubbly pan. It’s saucy, melty, and reliably crowd-pleasing perfect with a spoon of sour cream and a sprinkle of green onions. Make it once, and it’ll earn a spot in your regular rotation.
