Cheesy Beef Taco Pasta Bake
Cheesy Beef Taco Pasta Bake is a delightful fusion of two favorite comfort foods, seamlessly blending the flavors of tacos with the heartiness of a pasta bake. This recipe combines seasoned ground beef, creamy cheeses, and al dente rigatoni into one satisfying dish that’s perfect for a weeknight dinner or a family gathering. Imagine a bubbling, cheesy casserole that not only fills your belly but also warms your spirit after a long day. It’s a crowd-pleaser that never fails to impress!
Reasons to try it
This dish isn’t just about taste; it’s packed with benefits that make it an ideal choice for any meal. First, it’s incredibly convenient—everything is baked in one dish, making cleanup a breeze. Plus, it’s budget-friendly, using easily accessible ingredients without compromising flavor. You can whip it up quickly on a busy weeknight, making it a go-to for families. And the best part? Kids absolutely love it! Who can resist the gooey cheese and familiar taco flavors?
"This Cheesy Beef Taco Pasta Bake was a hit at our dinner table! My kids are usually picky eaters, but they couldn’t get enough of it. I will definitely be making this again!" – Happy Home Chef
How this recipe comes together
Making Cheesy Beef Taco Pasta Bake is a straightforward and enjoyable process. You’ll start by cooking the pasta until just shy of al dente. While that’s happening, brown the ground beef in a skillet, and then create a creamy cheese sauce with just a few additional ingredients. Once everything is combined, you’ll transfer it to a prepared baking pan, sprinkle with cheese, and let the oven do its magic. In no time, you’ll have a bubbling, golden casserole ready to serve!
What you’ll need
Gather these key ingredients for a delicious Cheesy Beef Taco Pasta Bake:
- 1 pound ground beef
- 12 ounces rigatoni pasta
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 cup chicken stock
- 1.25 ounce taco seasoning packet
- 10 ounce enchilada sauce
- 16 ounces combination of Monterey Jack and sharp cheddar cheese (grated or chunked, divided)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne powder (optional)
- 2 green onions, chopped
Feel free to boast your creativity with substitutions; for instance, ground turkey can replace beef for a lighter option, or you can use gluten-free pasta if needed.
Step-by-step instructions
- Preheat your oven to 375 degrees Fahrenheit and spray a 9 x 13 pan with non-stick spray.
- Bring a large pot of water to boil. Cook the rigatoni, but be sure to subtract 2 minutes from the cooking time listed on the pasta box. Drain and set aside.
- In a large skillet over medium-high heat, brown the ground beef until it’s no longer pink. After draining the grease, transfer the meat to a bowl.
- In the same skillet, melt the butter and whisk in the flour, cooking for about 1-2 minutes until it turns golden.
- Gradually pour in the milk and chicken stock, whisking to combine. Bring the mixture to a low boil, then stir in the taco seasoning, enchilada sauce, salt, garlic powder, onion powder, and cayenne, if desired.
- Remove from heat and mix in the majority of the cheese until it’s melted and creamy.
- Stir in the cooked beef and rigatoni until everything is well-coated.
- Transfer the complete mixture to your prepared baking dish and sprinkle with the remaining cheese.
- Bake for 20 minutes, then let it sit for 10 minutes before sprinkling with chopped green onions. Serve and enjoy immediately.
Best ways to enjoy it
Serving Cheesy Beef Taco Pasta Bake can be as simple or as creative as you’d like! Consider pairing it with a fresh side salad to balance the richness of the dish, or some tortilla chips for that extra crunch. A dollop of sour cream or guacamole on top can elevate the flavors even more. To make it family-friendly, let everyone add their favorite toppings like jalapeños, cilantro, or salsa for a personalized touch.
Keeping leftovers fresh
After enjoying this cheesy delight, you might have some leftovers. To store them safely, let the casserole cool, then cover it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days. If you want to keep it longer, freezing is an excellent option; just make sure it’s in an airtight container. To reheat, bake in a preheated oven at 350 degrees until warmed through, or microwave individual portions until hot.
Helpful cooking tips
Here are a few tips to make your cooking experience even smoother:
- Pasta Perfection: Cooking the pasta just a couple of minutes less will help it hold its shape while baking, avoiding a mushy texture.
- Butter Makes it Better: Don’t skip the browning of the beef; it adds deeper flavor to the whole dish!
- Cheese Choices: Feel free to mix and match the cheeses. Adding pepper jack can introduce a spicy kick!
Creative twists
There are plenty of creative variations to try with this recipe!
- Vegetarian Version: Swap the ground beef for a mix of black beans and corn for a veggie-packed option.
- Spicy Kick: Add chopped jalapeños to the meat mixture for extra heat.
- Cheesy Variants: Experiment with different cheese blends, like adding crumbled feta or creamy goat cheese.
Your questions answered
1. How long does it take to prepare this dish?
Prep time is about 15 minutes, with a cook time of 30 minutes total, so you’ll have a delicious dinner ready in under an hour!
2. Can I make this in advance?
Absolutely! You can prepare the casserole ahead of time, just cover it and refrigerate it until you’re ready to bake (it may need an extra 5-10 minutes in the oven if chilled).
3. Is there a dairy-free option?
Yes! Substitute the milk with a plant-based alternative and use dairy-free cheese for a lactose-free version.
Feel free to dive into this Cheesy Beef Taco Pasta Bake recipe; your taste buds will thank you!
Cheesy Beef Taco Pasta Bake
Ingredients
Method
- Preheat your oven to 375°F and spray a 9 x 13 pan with non-stick spray.
- Bring a large pot of water to boil. Cook the rigatoni, but be sure to subtract 2 minutes from the cooking time listed on the pasta box. Drain and set aside.
- In a large skillet over medium-high heat, brown the ground beef until no longer pink. After draining the grease, transfer the meat to a bowl.
- In the same skillet, melt the butter and whisk in the flour, cooking for about 1-2 minutes until it turns golden.
- Gradually pour in the milk and chicken stock, whisking to combine. Bring the mixture to a low boil.
- Stir in the taco seasoning, enchilada sauce, salt, garlic powder, onion powder, and cayenne, if desired.
- Remove from heat and mix in the majority of the cheese until melted and creamy.
- Stir in the cooked beef and rigatoni until everything is well-coated.
- Transfer the complete mixture to your prepared baking dish and sprinkle with the remaining cheese.
- Bake for 20 minutes, then let it sit for 10 minutes before sprinkling with chopped green onions. Serve immediately.
