Taco Pasta Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy enchilada-style pasta bake loaded with seasoned ground beef, beans, corn, and melted cheese. Rich and comforting with vibrant Mexican flavors, much better than boxed versions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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 oz. can sweet creamed corn
- 1 cup tomato sauce
- 1 10 oz. can mild enchilada sauce
- 1 14.5 oz. can petite diced tomatoes
- 1 15 oz. can red kidney beans, rinsed and drained
- 1 4 oz. can mild diced green chilies
- 1 tsp EACH chili pwdr, cumin, salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 4 oz 1/3 less fat cream cheese, cubed
- 1 1/2 cup shredded cheddar cheese, divided
- 1 cups Pepper Jack cheese, divided
- tortilla strips
- Tomatoes
- Avocados
- sour cream
- cilantro
- extra cheese
- hot sauce
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1937mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1396mg
- Calcium
- 585mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1937MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.