Taco Chili Pasta Bake

Taco Chili Pasta Bake is my husband’s absolute favorite pasta and is sure to become a new family favorite!

Taco Chili Pasta Bake (3)

This Taco Chili Pasta Bake is OH MY YUM delicious!  or in other words, positively addicting!  It is my husband and I’s ultimate go-to comfort food – comfort food without butter or cream I might add – just ooey, gooey melty cheese – mmmm!

 Taco Chili Pasta Bake (1)

To make this easy pasta, simply brown your beef and onions and then dump in all your other Tex Mex chili-esque ingredients (kidney beans, green chilies, creamed corn, tomatoes, enchilada sauce and plenty of seasonings) and simmer away for 10 minutes, then stir in your cheeses, followed by pasta – that’s it!

You can eat your pasta straight out of the skillet as is, or you can proceed with one extra step of pouring your dinner into a casserole dish and smothering with more cheese and baking to golden, bubbly cheesy deliciousness.  I choose bubbly cheesy deliciousness, drool….

Taco Chili Pasta Bake (2)

Finally, top your Taco Chili Pasta Bake with tortilla strips, avocados, sour cream and/or whatever your heart desires and dig in!  But be warned, once you start, you won’t be able to stop!  addicting…

5.0 from 1 reviews
Taco Chili Pasta Bake
Serves: 6 servings
  • 12 oz. celllentani pasta (may sub rigatoni, penne, etc.)
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 5 garlic cloves, minced
  • 1 14.75 can sweet creamed corn
  • 1 cup tomato sauce
  • 1 14.5 oz cans petite diced tomatoes
  • 1 15 oz. can red kidney beans
  • 1 4 oz. can mild diced green chilies
  • 1 10 oz. can mild enchilada sauce
  • 4 oz. ⅓ less fat cream cheese, cubed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1½ cups shredded cheddar cheese, divided
  • 1½ cups Pepper Jack cheese, divided

  • Garnish
  • tortilla strips
  • tomatoes
  • avocados
  • sour cream
  • cilantro
  • hot sauce
  1. Cook pasta al dente in generously salted water (don't overcook). Drain and set aside.
  2. Meanwhile, cook ground beef and onion in a large skillet over medium high heat until no longer pink. Add garlic and saute 30 seconds. Drain off any excess grease.
  3. Turn heat down to medium and stir in creamed corn, tomato sauce, enchilada sauce, diced tomatoes, kidney beans, green chilies, and spices. Turn heat to low, and simmer uncovered for 10 minutes.
  4. Stir in cream cheese until melted, then stir in ¾ cup cheddar cheese and 1 cup pepper jack cheese until melted. Add pasta and stir until evenly coated.
  5. Lightly spray a 9x13 baking dish with nonstick cooking spray and add pasta. Sprinkle evenly with remaining cheese and bake at 350 degrees F for 25 minutes then broil until cheese is golden.
  6. Garnish with tortilla strips and other desired toppings.



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Jen S

Jen is the blogger behind Carlsbad Cravings.She is a cystic fibrosis survivor, lung and kidney transplant recipient, LOVER of life and food!She resides in Carlsbad, California, with her husband Patrick, and her furry, four legged daughter, Kiwi.You will find only tried and true daringly delicious recipes with big, BOLD flavors-- or what she likes to describe as extraordinary flavors out of everyday ingredients on her site.

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  1. oh yummy! This is right up my alley!

  2. What does “1 teaspoon chili pepper” mean? Do you mean Chili Powder? Or do I dice up an actual pepper?

  3. This looks so good! Can white or brown rice be used instead of pasta?

  4. Have you ever frozen this once it was cooked and then reheated it? This is way more than my hubby and I could eat and I am wondering if I can put it in bread pans and freeze it.

  5. Oh, my, this looks delicious. I found it on Yummly, where in the nutritional values section it reads out at 1720 calories per serving (http://www.yummly.com/recipe/Taco-Chili-Pasta-Bake-1511853?columns=5&position=1%2F40
    Please tell me the entire recipe is 1720 calories or there’s some other misprint!

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