Taco Pasta Bake

Our taco pasta bake recipe is a kid’s favorite! Our taco pasta casserole is loaded with lean ground beef, salsa, pasta, and cheese, it’s baked into the perfect weeknight casserole. Serve topped with taco sauce and diced tomatoes. Gluten-free.

With the kids heading back to school and life getting a bit busier, we got into the routine of making the same meals week after week. So, we decided it was time to change up our dinner menu!

Packed with flavor and nutrition, this taco pasta is going to be a top favorite in your home. It is always a great idea to keep kid-friendly ground beef recipes in mind for those nights when you need to change up your family’s routine. Now, you can add Taco Pasta to that list!

This taco pasta is definitely a keeper. Everyone in your family will love it. Plus, you will always have leftovers after making this dish. It reheats really well, which makes it a great option for lunch the next day. Especially, if you have kids that have gone to virtual learning.

Topping Suggestions

• Cilantro
• Lime juice
• Sour cream
• Diced tomatoes
• Black olives
• Lettuce
• Homemade Guacamole
• Pico de Gallo

Ingredients

• 1 tablespoon Olive Oil
• 1 medium onion, diced
• 1 pound lean ground beef ✅
• 16 ounces gluten-free rigatoni
• 16 ounce can refried beans ✅
• 15 ounce jar salsa ✅
• 1 packet package taco seasoning ✅
• 2 cups shredded Mexican cheese blend, divided ✅
• 1/4 cup taco sauce ✅

How To Make

Start by cooking the onions and ground beef. In a large skillet, add a drizzle of olive oil then sauté the onions until they are translucent (about 3-4 minutes).

PRO TIP: Heat the olive oil before adding the onions to the pan. Otherwise, the onions will soak up the oil instead of cooking in it.

Next, add the ground beef and cook until no longer pink. As a Registered Dietitian, I recommend using a lean 90/10 beef in ground beef recipes.

Nutrition Tip: If you do use 80/20 or 70/30 ground beef, drain the excess fat to reduce the total fat content while preventing your recipe from being greasy.

Prepare the rigatoni by bringing a pot of water to a boil then cook the pasta per box instructions (about 10 minutes). Drain using a strainer and set to the side.

PRO TIP: Enhance the flavor of your dish by salting the pasta water instead of the pasta. Think 4:1 – for every 4-quarts of water, add 1 TBSP of salt to the pot.

Next, add the salsa, refried beans, and taco seasoning to the large skillet with the ground beef and onions. Mix well.

In a large bowl, combine the rigatoni, ground beef mixture, and 1/2 (1 cup) of the cheese. Mix until combined. 

In a 9 x 13-inch baking pan, add the beef mixture. Top with the remaining cheese (1 cup).

Ingredient Swap: I use a shredded Mexican cheese blend for this taco pasta recipe. However, you could swap it for shredded cheddar or Colby jack cheese.

You could even make a DIY Mexican-style cheese by sprinkling taco seasoning on any shredded cheese and mixing it together.

Cover with aluminum foil. The tinfoil is key to preventing the top of the taco casserole from burning while in the oven.

PRO TIP: To prevent cheese from sticking to the tinfoil, spray the foil with non-stick cooking spray and place that side down.

Bake your covered casserole for 30 minutes. Serve with taco sauce and your favorite taco topping(s).

Tips and Tricks

• Cooking the Onions and Meat:
  • Use medium heat when sautéing the onions to prevent them from burning.
  • While cooking the beef, break it into smaller pieces using a wooden spoon or spatula to ensure even cooking.
  • After browning the beef, drain the excess fat. You can use a slotted spoon to remove the beef and onions from the skillet, leaving excess grease behind.
• Preparing the Rigatoni:
  • Cook the rigatoni according to the instructions on the box. Make sure to salt the boiling water to enhance the pasta’s flavor.
  • Once cooked, drain the pasta thoroughly to avoid excess water in the casserole.
  • When adding the salsa, refried beans, and taco seasoning to the beef mixture, mix them well to evenly distribute the flavors.
• Combining Pasta and Meat Mixture:
  • Mix the pasta and meat mixture gently in a large bowl. This ensures that the pasta is coated with the flavorful beef mixture.
• Assembling the Casserole:
  • Use a 9×13-inch baking pan for the casserole. You can line the pan with parchment paper for easy cleanup.
  • Spray the tinfoil with non-stick cooking spray before covering the casserole. This prevents the cheese from sticking to the foil.
• Baking the Casserole:
  • Bake the covered casserole for the specified 30 minutes. This allows the flavors to meld together and the cheese to melt.
  • After baking, you can remove the foil and bake for an additional 5-10 minutes to achieve a slightly golden and bubbly cheese topping.
• Serving Suggestions:
  • When serving, drizzle the taco sauce over the casserole for an extra burst of flavor.
  • Consider adding diced tomatoes, chopped cilantro, sliced avocados, or black olives as toppings to enhance the visual appeal and taste of the dish.
• Customization:
  • Feel free to customize the dish by adding ingredients like chopped bell peppers, corn, or diced jalapeños to the beef mixture for added texture and flavor.

FAQs

Storage Instructions

• Refrigeration:
  • Allow any leftovers to cool down slightly before storing.
  • Transfer the leftover pasta bake to an airtight container or cover the baking pan with plastic wrap or aluminum foil.
  • Store the pasta bake in the refrigerator within 2 hours of cooking.
  • Properly stored, it can be refrigerated for up to 3-4 days.
• Reheating:
  • To reheat a portion, you can use a microwave or an oven.
  • Microwave: Place a portion in a microwave-safe dish, cover with a microwave-safe lid or microwave-safe plastic wrap. Heat on medium power in 1-minute intervals, stirring occasionally, until heated through.
  • Oven: Preheat your oven to 350°F (175°C). Place the pasta bake in an oven-safe dish and cover with aluminum foil. Bake for about 20-25 minutes, or until heated through. You can remove the foil during the last few minutes to crisp up the cheese on top.
• Freezing:
  • Allow the dish to cool completely before freezing.
  • Place portions in freezer-safe containers or wrap them tightly in plastic wrap and then aluminum foil. Label with the date to keep track of freshness.
  • Frozen pasta bake can be stored for up to 2-3 months.
• Thawing and Reheating from Frozen:
  • Thaw frozen portions in the refrigerator overnight before reheating.
  • Once thawed, you can follow the same reheating instructions as mentioned above for refrigerated leftovers.
• Quality Considerations:
  • Keep in mind that pasta dishes may lose a bit of texture upon reheating, and the cheese might not be as gooey as it was when freshly baked. However, the flavors should still be delicious.

Kid-Friendly Ground Beef Recipes

More Dinner Recipes

• Crockpot Irish Beef Stew
• Buffalo Chicken Breast
• No-Boil Lasagna
• Gluten-Free Baked Ziti with Sausage
• Kid-Friendly Meatloaf
• Easy Swedish Meatballs (Crockpot)
• Ground Chicken Pasta