Go Back
a baking dish of small rice-shaped orzo pasta in red tomato sauce with browned ground-turkey crumbles, black beans and small green-chile pieces beneath melted orange cheddar
Rachel Kim

Taco Pasta Bake

Orzo gives this taco bake a spoonable texture, with ground turkey, black beans and a measured amount of tomato sauce spread through the small pasta. Toast the spices briefly with the meat before adding liquid. That warms their flavor without asking the finished casserole to cook away a raw spice taste, and the beans should be drained well so the pan doesn't become soupy. The cheddar belongs mostly on top, where it browns as the center heats through.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry orzo
  • 1 tbsp fine salt for pasta water
  • 1 lb ground turkey
  • 1 tbsp vegetable oil
  • 1 small yellow onion diced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp fine salt for filling
  • 1/4 tsp garlic powder
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can tomato sauce 15 oz
  • 1 can diced green chiles 4 oz, drained
  • 1/2 cup low-sodium chicken broth
  • 6 oz cheddar grated, divided

Method
 

  1. Heat the oven to 375°F. Cook turkey and onion in oil in a large skillet for 8 to 10 minutes, breaking up the meat, until it reaches 165°F.
  2. Stir in chili powder, cumin, filling salt and garlic powder for 30 seconds. Add beans, tomato sauce, green chiles and broth and simmer for 5 minutes.
  3. Meanwhile, boil orzo in water with the tablespoon salt until 3 minutes short of the package time. Drain thoroughly and fold into the turkey mixture with 2 oz cheddar.
  4. Transfer to a deep 9-by-13-inch baking dish and scatter with remaining cheddar. Cover with foil and bake for 20 minutes.
  5. Uncover for 8 to 10 minutes until bubbling and the center reaches 165°F. Rest for 10 minutes before spooning into bowls.