Easy, cheesy taco goodness.
Creamy Taco Pasta Bake
Yield: approx. 6 servings Prep: 5 minutes Cook: 30 minutes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 lb. extra lean ground beef
- 1 packet taco seasoning
- 1 cup water
- 1 jar salsa
- 1 small can tomato sauce
- 4 oz cream cheese
- 1 lb rotini pasta
- 2 cups shredded Mexican style cheese blend
In a large sauté pan, heat 1 tbsp of olive oil over medium heat. Add in the chopped onion and pepper. Sauté for 5 minutes and then add in the ground beef. Break up the meat into small pieces and continue to cook until browned and cooked through. Drain excess fat.
Prepare the noodles as directed. Drain
Add in the packet of taco seasoning and water (according to packet directions). Cook until the water is evaporated. Add in the salsa, tomato sauce, and cream cheese. Stir until the cream cheese is melted and combined.
Combine the cooked pasta and the meaty taco sauce. Place mixture in an oven safe dish. Top with Mexican style cheese blend. Bake until cheese is bubbly.
I’m not a huge fan of casserole type meals. I find them bland and mushy. This pasta bake is far from bland! It is packed with delicious taco flavour. I played it safe by only adding in onions and bell peppers but I think next time I’d add in some chunky tomatoes and top it with some pickled jalapeños.