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Taco Chili Pasta Bake is my husband’s absolute favorite pasta and is sure to become a new family favorite!
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!
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….
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…
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Taco Chili Pasta Bake
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
This looks so good! Can white or brown rice be used instead of pasta?
What does “1 teaspoon chili pepper” mean? Do you mean Chili Powder? Or do I dice up an actual pepper?
Sorry, typo! Yes, 1 teaspoon chili powder.
Fantastic! This is probably the best Mac & Cheese type thing I’ve ever made. I had to make a special trip to find smoked paprika. Worth it. Somehow even better as leftovers! 5 Stars!
oh yummy! This is right up my alley!