Taco Pasta Bake
My family loves Tacos, and Pasta, so I thought that combining the two into a Taco Pasta Bake would be a huge hit, and it was!
First, I browned just over a pound of ground beef. The amount doesn’t have to be exact, my local store never sells exactly one pound. This one was probably closer to 1.25 pounds. After the beef is browned, strain the excess grease out.
Next, put the strained meat back into the skillet and use a taco seasoning packet and 3/4 cup of water to season the meat. Let it cook until the seasoning is absorbed and the water has cooked out.
Add the Cream Cheese until it is mixed through.
Meanwhile, Cook your pasta, and when it is done and has been drained, pour it into your baking dish.
I used a 9×9 pan. Add your shredded cheese on top.
Add the beef mixture, and stir it all up so it’s mixed well. Then bake uncovered at 35o for about 30 minutes.
I had some extra cheese left, so when I pulled it out of the oven, I sprinkled it on top and let it melt before serving.
I plated it and served it to my family. They loved every last bite, and in fact, there were NO leftovers for lunch the next day!
Taco Pasta Bake
Ingredients
Instructions
Nutrition Information:
Yield:
6 Serving Size:
1
Amount Per Serving: Calories: 450Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 114mgSodium: 381mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 30g
Here are a few items I find helpful in my own kitchen, when preparing this Taco Pasta Bake Recipe:
Anchor Hocking 8-InchSquare Glass Baking Dish with Teal TrueFit Lid
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and CoverOXO Good Grips Ground Meat ChopperStainless Steel Colander With Handle and Legs, Large Metal Green Strainer for Pasta, Spaghetti, Berry, Veggies, Fruits, Noodles, Salads, 5-quart 10.5OXO Good Grips Box GraterMexican Made Easy: Everyday Ingredients, Extraordinary FlavorThe Taco Tuesday Cookbook: 52 Tasty Taco Recipes to Make Every Week the Best EverThe Pasta Friday Cookbook: Let’s Eat TogetherOne-Pot Pasta Cookbook: 65 Super Easy Recipes for One-and-Done Meals
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Karen Puleski says
It’s 3 cups before cooking 🙂 I’ll go back and make sure it’s clarified in the recipe! I hope you enjoy it, my kids LOVE IT!!!
Nannymed says
I made this tonight and it was a big hit! The family was skeptical about pasta and taco flavors together, but they quickly changed their tune after one bite. Thanks for a great recipe and it made enough for lunch leftovers! Is that 3 cups of macaroni before cooking or 3 cups after cooking? My grandkids would love it I m sure.
AnnaZed says
What a yum idea; everyone loves that ‘taco’ flavor; so why not!
Ashley B. says
I love this idea because I normally don’t mix pasta and mexican flavorings, but this might actually work!
kathy pease says
This looks amazing I really need to try this out on my family I know they would love it 🙂
amanda whitley says
wow this looks so good. i pinned this so i can make it later. this is so unique
Jody @ mommy moment says
yum yum extra yum. Looks really good. Why didn’t I think of doing the taco pasta combo
malleryschuplin says
This looks delicious! I usually make a very similar dish the day after taco day to use up all of the leftovers.
Dawn Lopez says
Cool recipe! I bet the cream cheese makes it over the top! Thanks for sharing this!
Jenn says
That looks delicious! I’m gonna have to make that for the kids soon!
justsavemoney12 says
Looks so yummy! We make a similar recipe of stuffed 3 way chili shells! I will have to add this to our menu and try it out! Thanks for sharing!