Easy Cheesy Taco Pasta Bake
This Easy Cheesy Taco Bake is a pasta dish that tastes just like a taco, without all the mess! It can easily be made ahead of time and freezes great for those busy weeknight dinners.
Ingredients
- 1 pound ground beef
- 15- oz can tomato sauce
- 1-1/4 oz. package taco seasoning mix
- 3 cups gluten free elbow macaroni cooked
- 8- oz. container sour cream
- 1 ½ cups shredded cheddar cheese divided
- ¼ cup grated Parmesan cheese
- Garnish: chopped green onions
Instructions
- Preheat oven to 350 degrees and lightly grease a 13"x9" baking dish.
- Brown beef in a skillet over medium heat; drain.
- Stir in tomato sauce and seasoning mix.
- Bring to a boil and remove from heat.
- Combine cooked macaroni, sour cream and 1/2 cup cheddar cheese in a large bowl.
- Add the beef mixture to the macaroni mixture and stir to combine.
- Spoon macaroni mixture into the prepared pan and sprinkle with remaining 1 cup of cheddar cheese and Parmesan cheese.
- Bake, uncovered at 350 degrees for 25-30 minutes, or until hot and bubbly.
- Sprinkle with chopped green onions for garnish.
Freezing Instructions:
- Prepare recipe according to directions up until baking.
- Freeze at this point.
- To eat after freezing: thaw in the refrigerator overnight and bake covered in the oven for 25-35 minutes or until hot.
2 Responses
First attempt, our noodles were the wrong noodles. Next attempt we used gluten free macaroni noodles and it worked out great! Yummy. Even reheats next day! Winning recipe for this celiac.
I really liked this because of all the flavours, I had a tasty potluck with lots of new recipes from here and they all were sooooo good and had leftovers. Highly recommend!