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Cheesy Beef Taco Pasta Bake
Rachel Kim

Cheesy Beef Taco Pasta Bake

Short pasta catches crumbled taco beef and a tomato-cheese sauce without pretending to be enchiladas. Boil the pasta two minutes shy of tender so it finishes in the oven rather than collapsing. The pan is saucy before baking and cohesive afterward, with browned cheddar across the ridges.
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Prep Time 25 minutes
Cook Time 28 minutes
Total Time 53 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz rotini or medium shells
  • 1 1/2 lb lean ground beef
  • 1 small yellow onion chopped
  • 2 tbsp taco seasoning
  • 1 can 15 oz tomato sauce
  • 1 cup thick salsa
  • 1/2 cup sour cream
  • 3 cups shredded cheddar divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Boil the pasta in salted water for 2 minutes less than the package directs, then drain.
  3. Brown the beef and onion, drain well and stir in taco seasoning, tomato sauce and salsa; simmer for 3 minutes.
  4. Remove from the heat and fold in sour cream, pasta and 1 1/2 cups cheddar.
  5. Transfer to the dish, add the remaining cheddar and bake for 22 to 25 minutes until bubbling.
  6. Rest for 8 minutes before serving.