Description
Cheesy, spicy, and ready in under 45 minutes, this Mexican Loaded Taco Pasta Bake is the ultimate comfort food for busy families.
Ingredients
1 pound ground beef
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can whole kernel corn, drained
1 (10 oz) can diced tomatoes with green chiles
1 (10 oz) can enchilada sauce
1 packet taco seasoning
8 small corn tortillas, torn into pieces
2 cups shredded cheddar cheese
1 tablespoon olive oil
Optional toppings: sour cream, cilantro, green onions, avocado
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Heat oil in skillet. Brown ground beef 7–9 minutes. Drain fat.
3. Stir in taco seasoning. Cook 1 minute more.
4. Add beans, corn, tomatoes, and enchilada sauce. Simmer 5 minutes.
5. Layer half of tortillas in dish. Add half the beef mixture and 1 cup cheese.
6. Repeat with remaining tortillas, beef, and cheese.
7. Bake for 20–25 minutes until bubbly.
8. Let cool for 5 minutes. Add toppings and serve.
Notes
Use ground turkey for a leaner option.
Make ahead and refrigerate unbaked casserole for up to 2 days.
Freezes well for 2 months. Reheat at 350°F until hot.
Nutrition
- Serving Size: 1 portion
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 50mg