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Creamy Taco Pasta Bake Recipe

Creamy Taco Pasta Bake

A bubbling pasta casserole with seasoned ground beef, tomatoes with green chiles, cream cheese, sour cream, and a Mexican-blend cheese topping. It makes six hearty servings and is ideal for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 ounces (340 g) Short pasta, such as rotini, penne, or shells
  • 1 tablespoon Olive oil, if needed
  • 1 pound (454 g) Lean ground beef
  • 1 small Small yellow onion, finely diced
  • 2 cloves Garlic cloves, minced
  • 1 packet, about 1 ounce (28 g) Taco seasoning
  • 1 10-ounce can (283 g) Diced tomatoes with green chiles, undrained
  • 1 8-ounce can (227 g) Tomato sauce
  • 4 ounces (113 g) Cream cheese, softened and cubed
  • 1/2 cup (120 g) Sour cream
  • 1 cup (240 ml) Beef or chicken broth, as needed
Pasta and Topping
  • 1 1/2 cups (170 g) Shredded Mexican-blend cheese or cheddar, divided
Garnish
  • 1/4 cup, chopped Fresh cilantro or sliced green onions, optional
Seasoning
  • To taste Salt and black pepper

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and grease a 9-by-13-inch baking dish. Cook the pasta in salted water until it is just shy of al dente, usually 1–2 minutes less than the package directions, then drain.
  2. Meanwhile, heat a large skillet over medium-high heat and add the olive oil if needed. Brown the ground beef and diced onion for about 6–8 minutes, breaking the beef into small pieces, then drain excess fat if necessary.
  3. Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the taco seasoning, undrained diced tomatoes with green chiles, and tomato sauce, then simmer for 3–5 minutes.
  4. Reduce the skillet heat to low and stir in the softened cream cheese until melted and smooth. Mix in the sour cream, adding broth a little at a time if the sauce looks too thick.
  5. Combine the drained pasta and creamy meat sauce, then stir in 1 cup of the shredded cheese. The mixture should look slightly looser than the final consistency because the pasta absorbs sauce while baking.
  6. Transfer the pasta mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup shredded cheese over the top.
  7. Cover the dish loosely with foil and bake for 10 minutes. Uncover and bake for another 5–10 minutes, until the casserole is bubbling around the edges and lightly browned on top.
  8. Let the taco pasta bake rest for 5 minutes before serving so the sauce can settle slightly. Finish with chopped cilantro or sliced green onions and add any favorite taco toppings.

Notes

Undercook the pasta slightly so it does not become soft in the oven. Keep the cream cheese softened and use low heat when blending it into the sauce. Store leftovers covered in the refrigerator and reheat gently with a splash of broth if needed.