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Loaded Taco Pasta Bake (Ultimate Tex-Mex Mashup)

This loaded taco pasta bake is cheesy, bold, and comforting. Tender pasta tossed with taco-seasoned beef, creamy sauce, and melted cheese—an easy crowd-pleasing dinner. Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6–8 servings Calories: ~520 kcal per serving (estimate)
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Ingredients Method Notes

Ingredients
  

  • 12 oz short pasta rotini or penne
  • 1 lb ground beef lean
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning
  • 1 can 14.5 oz diced tomatoes, drained
  • ½ cup tomato sauce or salsa
  • ¾ cup sour cream or softened cream cheese
  • 2 cups shredded cheese cheddar + Monterey Jack
  • Optional add-ins: corn black beans, jalapeños
  • Salt & black pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Cook pasta until al dente; drain.
  3. Heat oil in a skillet; brown ground beef. Drain excess fat.
  4. Add onion and cook until soft; stir in garlic for 30 seconds.
  5. Mix in taco seasoning, tomatoes, and sauce; simmer 3–5 minutes.
  6. Stir in sour cream (or cream cheese) until smooth.
  7. Combine pasta with the meat sauce; fold in half the cheese.
  8. Transfer to baking dish; top with remaining cheese.
  9. Bake uncovered 20–25 minutes until bubbly and golden.
  10. Rest 5 minutes before serving.

Notes

Cook pasta just to al dente to avoid mushy texture.
Freshly shredded cheese melts best.