Taco Chili Pasta Bake
Taco Chili Pasta Bake is my husband’s absolute favorite pasta and is sure to become a new family favorite!
Servings: 6 Servings
Ingredients
- 12 ounces cellentani pasta
- 1 pound lean ground beef
- 1 chopped small onion
- 5 minced garlic cloves
- 1 (14.75-ounce) can sweet creamed corn
- 1 cup tomato sauce
- 1 (10-ounce) can mild enchilada sauce
- 1 (14.5-ounce) can petite diced tomatoes
- 1 (15-ounce) can red kidney beans
- 1 (4-ounce) can mild diced green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
- 4 ounces cubed cream cheese
- 1 ½ cups shredded cheddar cheese, divided
- 1 ½ cups Pepper Jack cheese, divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9x13-inch baking dish with non-stick cooking spray.
- Cook the 12 ounces cellentani pasta until al dente in generously salted water (don't overcook). Drain and set aside.
- Meanwhile, cook the 1 pound lean ground beef and 1 chopped small onion in a large skillet over medium-high heat until no longer pink. Add the 5 minced garlic cloves and saute for 30 seconds. Drain off any excess grease.
- Turn the heat to low and stir in 1 (14.75-ounce) can sweet creamed corn, 1 cup tomato sauce, 1 (10-ounce) can mild enchilada sauce, 1 (14.5-ounce) can petite diced tomatoes, 1 (15-ounce) can red kidney beans, 1 (4-ounce) can mild diced green chilies, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, 1 teaspoon salt, and ¼ teaspoon pepper. Simmer uncovered for 10 minutes.
- Stir in the 4 ounces cubed cream cheese until melted, then stir in half of the 1 ½ cups shredded cheddar cheese, and half of the 1 ½ cups Pepper Jack cheese, cheese until melted. Add pasta and stir until evenly coated.
- Pour the mixture into the prepared pan, sprinkle with the remaining cheeses, and bake for 25 minutes, broil for the last few minutes to brown the cheese.
- Remove the dish from the oven and garnish with tortilla strips, tomatoes, avocados, sour cream, cilantro, and hot sauce, if desired.
Nutrition
Calories: 682kcal | Carbohydrates: 60g | Protein: 43g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 1239mg | Potassium: 818mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1119IU | Vitamin C: 6mg | Calcium: 488mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
