How To Make Taco Chili Pasta Bake
If you enjoy tex-mex flavors, then you’ll love this pasta bake. It comes brimming with beef, tomatoes, beans, corns, and a tasty mix of spices.
Cook pasta al dente in generously salted water (don’t overcook). Drain and set aside.
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.
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.
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.
Lightly spray a 9×13-inch 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.
Garnish with tortilla strips and other desired toppings.
- Calories: 1095.19kcal
- Fat: 47.46g
- Saturated Fat: 23.53g
- Trans Fat: 1.23g
- Monounsaturated Fat: 14.99g
- Polyunsaturated Fat: 2.78g
- Carbohydrates: 113.29g
- Fiber: 17.65g
- Sugar: 16.39g
- Protein: 57.90g
- Cholesterol: 143.04mg
- Sodium: 1296.65mg
- Calcium: 598.74mg
- Potassium: 1959.31mg
- Iron: 9.51mg
- Vitamin A: 316.71µg
- Vitamin C: 69.28mg
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