Taco Pasta Bake
You can never have too many main course recipes, so give Taco Pasta Bake a try. This recipe makes 8 servings with 581 calories, 30g of protein, and 24g of fat each. For $1.57 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe is liked by 2106 foodies and cooks. From preparation to the plate, this recipe takes about 35 minutes. It is a reasonably priced recipe for fans of Mexican food. A mixture of canned black beans, canned tomato sauce, green onions, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by From Valeries Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is excellent. If you like this recipe, take a look at these similar recipes: Taco Mac N Cheese Pasta Bake, Taco Bake, and Taco Bake.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 (15 ounce) can black beans, drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1/4 cup chopped cilantro
1 tablespoon minced garlic
1 (4 ounce) can diced green chiles, mild
4 green onions, chopped
1-1/2 pounds ground beef
1 cup shredded Monterey jack cheese, divided
1 cup chopped onion
1 (16 ounce) package dry pasta (campanelle, fusilli, penne, rigatoni)
1 cup shredded cheddar cheese, divided
Sour cream, for garnish
2 tablespoons prepared taco seasoning mix (see my recipe here)
Equipment:
oven
frying pan
pot
baking pan
Cooking instruction summary:
Preheat oven to 350 degrees. In a large pot, boil pasta a couple minutes shy of package directions.Coat a large pan with non-stick cooking spray and place over medium heat. Cook ground beef with onion and garlic, breaking up with a spoon as it cooks, till no longer pink. Drain grease from pan and return to heat. Add tomatoes, tomato sauce, taco seasoning mix, beans, and diced green chiles. Stir to combine and allow to come to a low boil. Reduce heat and simmer for five minutes.Drain water from the pasta and return the cooked pasta to the pan it cooked in. Add meat mixture and 1/2 cup of both the shredded Monterey jack and cheddar cheese (1 cup total). Mix well.Transfer mixture to a lasagna pan or large baking pan that you have coated with non-stick cooking spray. Sprinkle with remaining cheese and top with chopped green onions. Bake for 20 to 25 minutes or till heated through and bubbly. Remove from oven and sprinkle with cilantro.Serve with sour cream.
Step by step:
1. Preheat oven to 350 degrees. In a large pot, boil pasta a couple minutes shy of package directions.Coat a large pan with non-stick cooking spray and place over medium heat. Cook ground beef with onion and garlic, breaking up with a spoon as it cooks, till no longer pink.
2. Drain grease from pan and return to heat.
3. Add tomatoes, tomato sauce, taco seasoning mix, beans, and diced green chiles. Stir to combine and allow to come to a low boil. Reduce heat and simmer for five minutes.
4. Drain water from the pasta and return the cooked pasta to the pan it cooked in.
5. Add meat mixture and 1/2 cup of both the shredded Monterey jack and cheddar cheese (1 cup total).
6. Mix well.
7. Transfer mixture to a lasagna pan or large baking pan that you have coated with non-stick cooking spray. Sprinkle with remaining cheese and top with chopped green onions.
8. Bake for 20 to 25 minutes or till heated through and bubbly.
9. Remove from oven and sprinkle with cilantro.
10. Serve with sour cream.
Nutrition Information:
covered percent of daily need
