Easy Taco Bake

This Easy Taco Bake is a pasta dish that tastes just like a taco! It can easily be made ahead of time and freezes great.  Easy Taco Bake - A pasta dish that tastes like a taco! the-girl-who-ate-everything.comPeople always assume that I’m this fantastic gourmet chef and always have been. The truth is that I was a horrible cook. Eating, yes, I have always been good at that. But the actual cooking – not so much. It’s like people assuming that just because you have a lot of kids you’re a wonderful parent. That, is also not true unfortunately. But with practice comes experience and just like knowing when your butter is browned and not burnt, you also learn to predict the triggers of a 2-year-old’s tantrums.

I appreciate this Easy Taco Bake for it’s simplicity and down home tastiness. My kids loved this Taco Pasta so I knew this version would go over well. A lot of meals can be overly fussy and complicated and this one will be a family staple I promise. It freezes great too!   Easy Taco Bake - A pasta dish that tastes like a taco! the-girl-who-ate-everything.com Easy Taco Bake - A pasta dish that tastes like a taco! the-girl-who-ate-everything.com  

Easy Taco Bake
 
Serves: 6
Ingredients
  • 1 pound ground beef
  • 15-oz. can tomato sauce (you can sub spaghetti sauce if you like)
  • 1-1/4 oz. package taco seasoning mix
  • 3 cups elbow macaroni, cooked
  • 8-oz. container sour cream
  • 1½ cups shredded cheddar cheese, divided
  • ¼ cup grated Parmesan cheese
  • Garnish: chopped green onions
Instructions
  1. Preheat oven to 350 degrees and lightly grease a 13"x9" baking dish.
  2. 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 ½ cup cheddar cheese in a large bowl. Add the beef mixture to the macaroni mixture and stir to combine.
  3. Spoon macaroni mixture into the prepared pan and sprinkle with remaining 1 cup of cheddar cheese and Parmesan cheese.
  4. Bake, uncovered at 350 degrees for 25-30 minutes, or until hot and bubbly. Sprinkle with chopped green onions for garnish.
Notes
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.

Source: Renae Scheiderer from Gooseberry Patch

 

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Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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Comments

  1. Is that 3 cups of macaroni before cooking or 3 cups after cooking? I am anxious to try this—my grandkids would love it I’m sure.

  2. Yummmm! What a perfect meal for January!

  3. I made this tonight and it was a big hit! The family was skeptical about pasta and taco flavors together, but they quickly changed their tune after one bite. Thanks for a great recipe – and it made enough for lunch leftovers!

  4. Kristine Tolman says:

    This looks great. I’m an American living in Cairo and I get homesick for certain flavors. Trying this tonight.

  5. Made this tonight, super yummy and so easy!!

  6. I made this recipe today and it came out perfect. Thank you for a simple yet delicious meal. I will definitely be making this dish again.

  7. This recipe turned out perfect

  8. I’m not a fan of sour cream or green onions, how about throwing some corn chip crumbs into the recipe and topping it with salsa.

  9. We love this recipe!! Have made it 3 times since I found it (which says a lot for me considering I usually go 6 months without repeating menus). My kids love it. Thank you!

  10. I made this tonight using pasta sauce. For the cheese, I used 1/2 cup of taco cheese, 1/2 of cheddar and 1/2 od mozzarella cheese. I used a little less sour cream as it’s all I had in the house. and instead of parmesan cheese on top of it all, I used mozzarella, because again, it was what I had on hand. After baking it, let it sit about 10 minutes and served with cheesy garlic bread. A salad would have gone with this well, but fresh out at the time I made this, as it was spur of the moment, right before suppertime! Was delicious and will surely make it again! Fast and easy too! Thank you for sharing it! 🙂

  11. Made this tonight, swapping turkey for the beef, and using Greek yogurt instead of sour cream. I also used your homemade taco seasoning recipe. SO delicious and easy. Thanks!!!

  12. Danielle Gingrich says:

    Very easy and delicious! The green onion was a nice touch! I served it over shredded iceberg lettuce. Thank you for the recipe!