Cheesy Taco Pasta Bake
This Cheesy Taco Pasta Bake is SO EASY! A comforting, cheesy, and zesty casserole that’s perfect for weeknights and gatherings.
Servings: 6 servings
Ingredients
- 8 ounces rotini pasta – the perfect shape to hold onto all that cheesy sauce
- 1 pound ground turkey – lean and flavorful base protein
- 1 tablespoon olive oil – for sautéing
- 1 onion diced – adds sweetness and depth
- 2 cloves garlic minced – essential aromatic
- 1 packet taco seasoning – brings the authentic taco flavor
- 1 can (15 ounces) black beans rinsed and drained – adds fiber and texture
- 1 cup corn frozen or canned – for a pop of sweetness
- 1 can (15 ounces) diced tomatoes undrained – juicy and brightens the dish
- 1 cup cheddar cheese shredded – sharp and melty
- 1 cup sour cream – creamy binder for the sauce
- 0.5 cup green onions sliced – fresh garnish
- 1 cup crushed tortilla chips – crunchy topping
- 1 cup mozzarella cheese shredded – gooey finishing cheese
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil for the rotini pasta.
- Add the rotini to the boiling water and cook until al dente, about 7-8 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and minced garlic, sauté until soft and fragrant, about 3-4 minutes. Add ground turkey and cook until no longer pink, about 6-7 minutes.
- Sprinkle taco seasoning over the turkey mixture and stir well. Add drained black beans, corn, and undrained diced tomatoes. Stir and simmer for 5 minutes.
- Turn off heat and stir in shredded cheddar cheese and sour cream until creamy and well combined.
- Add the cooked rotini pasta into the skillet or large bowl. Toss gently to coat pasta with the cheesy taco mixture. Pour into a greased 9x13-inch baking dish.
- Sprinkle sliced green onions, crushed tortilla chips, and shredded mozzarella cheese evenly on top. Bake for 20 minutes until cheese is melted and bubbly and chips are golden.
- Remove from oven and let cool slightly before serving. Enjoy with a fresh side salad or Mexican Street Corn Salad.
Equipment
- Large pot
- Large skillet
- 9x13-inch baking dish
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
Notes
- Do not overcook the pasta initially as it will soften further during baking.
- Fresh garlic and onions enhance the flavor significantly compared to pre-minced options.
- The combination of cheddar and mozzarella balances sharpness and gooey meltiness perfectly.
- Crushed tortilla chips add delightful texture contrast; don't skip them!
- For added heat, stir in hot sauce or chopped jalapeños before baking.
