Taco Pasta Bake

5 from 3 votes

This Taco Pasta Bake combines two favorite dishes into one: tacos and cheesy spaghetti. It’s sure to delight everyone in the family (even the pickiest eaters!). Made with three types of cheese, veggies, and ground beef, this cozy recipe is the perfect option for cooler weather.

Prep Time10

Cook Time40

Total Time50

Course: Main

Cuisine: American, Mexican

Servings:

Author: Brianna May

Equipment

Ingredients

1 Tablespoon butter
1 pound lean ground beef
1 zucchini, shredded
1 bell pepper, diced
1/2 onion yellow or white onion, diced
1 10-ounce can diced tomatoes and green chiles
3-4 Tablespoons taco seasoning*
2 Tablespoons Worcestershire
8 ounces pasta*
2 cups half and half
4 ounces full-fat brick style cream cheese
4 ounces (1 cup) sharp cheddar, shredded
4 ounces (1 cup) pepper jack, shredded

Instructions

In a large skillet, melt the butter over medium heat. Add the beef and begin to brown it. While the meat is cooking, bring a large pot of salted water to a boil (for the pasta).
1 Tablespoon butter, 1 pound lean ground beef
Add the zucchini, pepper, and onion. Sauté for 10-12 minutes or until most of the water has cooked off.
1 zucchini, shredded, 1 bell pepper, diced, 1/2 onion yellow or white onion, diced
Stir in the diced tomatoes, taco seasoning, and Worcestershire sauce. Reduce the heat to medium low. Add the pasta to the pot of boiling water and cook for one minute less than the shortest time suggested on the back of the package.
1 10-ounce can diced tomatoes and green chiles, 3-4 Tablespoons taco seasoning*, 2 Tablespoons Worcestershire, 8 ounces pasta*
While the pasta cooks, add the half and half and cream cheese to the meat mixture. Stir continuously until the cream cheese has melted.
2 cups half and half, 4 ounces full-fat brick style cream cheese
Turn the heat off. Stir in about 1.5 cups of the cheese, saving some for topping.
4 ounces (1 cup) sharp cheddar, shredded, 4 ounces (1 cup) pepper jack, shredded
Once the pasta is done, strain it and fold it into the meat sauce.
Transfer to a lightly greased baking dish. Sprinkle the remaining cheese on top.
Bake for 10-15 minutes and broil if desired.

Notes

Taco Seasoning: You can use store-bought or homemade taco seasoning for this recipe. However, you'll need to taste it before adding it in, as some seasoning mixes are overly salty. If the seasoning mixture is too salty, use a smaller amount.
Pasta: Any pasta shape will work well for this taco pasta bake recipe. However, I find noodles work better than spaghetti, as it's easier to toss together with the sauce.
Salt the pasta water. Adding salt to the pasta water when making taco pasta bake provides flavor to the pasta. It also prevents the noodles from clumping together as they cook, making them easier to toss in the meat sauce.
Slightly undercook the pasta. Aim to cook the pasta until it is al dente (about two minutes before noted on the box) for this recipe. Keeping the pasta slightly undercooked ensures it doesn't get mushy or overcooked in the oven.
Let the pasta bake rest. Allowing the pasta bake to rest for about 10 minutes after it’s out of the oven lets the sauce seep into the noodles better. That way, you're not left with a sauce that's too liquidy at the bottom of the pan.

Nutrition