Description
This creamy, taco-inspired beef pasta bake is a cozy, one-pot weeknight dinner packed with flavor and minimal cleanup. Hearty ground beef, tender pasta, and a luscious cheese sauce make it a family favorite that’s easy to customize.
Ingredients
Scale
- 1 lb ground beef (85% lean)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 12 oz short pasta shapes (penne, rotini, or shells; gluten-free if needed)
- 2 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1/2 cup tomato sauce
- 3/4 cup heavy cream or half-and-half (or milk for lighter version)
- 2 tbsp taco seasoning (homemade or store-bought)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack or pepper jack cheese (optional)
- 1 cup frozen corn, thawed (optional)
- 1/2 cup canned black beans, drained and rinsed (optional)
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
- Sour cream or Greek yogurt (for serving)
Instructions
- Preheat oven to 375°F (190°C). Gather all ingredients and equipment.
- Heat a large oven-safe skillet over medium-high heat. Add ground beef and diced onion. Cook for 4-5 minutes, breaking up beef, until no longer pink and onions are soft. Drain excess fat if needed.
- Stir in minced garlic and taco seasoning. Cook for 1 minute until fragrant.
- Pour in beef broth, diced tomatoes (with juice), tomato sauce, salt, and pepper. Stir to combine, then add uncooked pasta. Make sure pasta is mostly submerged. Add optional corn and beans if using.
- Bring to a gentle boil over medium heat, stirring occasionally. Reduce heat to low, cover, and simmer for 12-15 minutes. Check after 10 minutes; pasta should be tender but not mushy. Add a splash of broth or water if liquid is low.
- Once pasta is cooked, stir in heavy cream. Mix well. Adjust salt if needed.
- Sprinkle shredded cheddar and Monterey Jack over the top. (For a gooey center, stir half the cheese into the pasta before topping.) Transfer skillet to oven and bake uncovered for 10-12 minutes until cheese is melted and golden. For a crispy top, broil for 2-3 minutes at the end.
- Remove from oven and let rest for 5 minutes. Top with chopped cilantro, sliced green onions, or a dollop of sour cream. Serve hot, straight from the pan.
Notes
For gluten-free, use chickpea or rice pasta. Swap ground turkey for a lighter version. Dairy-free options: coconut cream and dairy-free cheese. Stir half the cheese into the pasta for extra creaminess. Add jalapenos or green chiles for more heat. Leftovers reheat well with a splash of cream. If pasta is too firm, add more broth and bake covered for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 540
- Sugar: 7
- Sodium: 820
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 43
- Fiber: 4
- Protein: 28
Keywords: taco pasta bake, one-pot dinner, creamy beef pasta, weeknight comfort food, kid-friendly casserole, Tex-Mex pasta, easy pasta bake