Best Loaded Taco Pasta Bake

If there is one dinner that causes a stampede to the kitchen table in our house, it is this Loaded Taco Pasta Bake. Max calls it "Taco Tuesday on a Wednesday" because it takes all the best parts of a crunchy beef taco; the seasoned meat, the gooey cheese, and the fresh toppings and stirs them into a comforting casserole of tender pasta. It is cheesy, hearty, and exactly the kind of meal you need when you can't decide between Italian and Mexican night.

A hearty fusion casserole combining taco-seasoned ground beef, creamy pasta, and melted cheese, finished with fresh, crunchy toppings.

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Why You Will Love This Loaded Taco Pasta Bake

This recipe is the ultimate crowd-pleaser because it is customizable and incredibly filling. The base is a creamy, taco-seasoned beef sauce that clings to every spiral of rotini. But the real star is the "loaded" aspect: after baking it under a blanket of melted cheese, we top it with fresh, crisp veggies like red onion, tomatoes, and cilantro. It delivers the perfect contrast of hot, cheesy comfort food and cool, fresh salsa flavors in every bite.

How To Make Loaded Taco Pasta Bake

We start by cooking rotini pasta until al dente. In a separate skillet, we brown ground beef with onions and taco seasoning, then stir in salsa and a touch of cream cheese to create a rich, savory sauce. We toss the pasta with this meaty mixture, spread it into a baking dish, and smother it in cheddar cheese. After a quick bake to melt the cheese, we pile on fresh toppings to make it look colorful and vibrant, just like the photo.

Loaded Taco Pasta Bake Ingredients

The Pasta Base

• 1 lb lean ground beef
• 12 oz Rotini pasta (corkscrews hold the sauce best)
• 1 packet (1 oz) taco seasoning
• 1 cup chunky mild salsa
• 4 oz cream cheese (softened, for creaminess)
• ½ cup beef broth or water

The Cheesy Layer

• 2 cups sharp Cheddar or Mexican blend cheese (shredded)

The "Loaded" Fresh Toppings

• ½ cup red onion (diced)
• ½ cup Roma tomatoes (diced)
• ¼ cup fresh cilantro (chopped)
• Optional: Sour cream or sliced jalapeños

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Step by Step Method

Boil the Pasta

• Preheat your oven to 375°F (190°C). Grease a 9x13 inch glass baking dish.
• Cook the rotini in a large pot of salted water according to package directions for al dente. Drain and set aside.

Make the Taco Meat Sauce

• While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook until browned and crumbled. Drain excess fat.
• Stir in the taco seasoning and the beef broth (or water). Let it simmer for 2–3 minutes until thickened.
• Lower the heat and stir in the salsa and cubed cream cheese. Stir constantly until the cream cheese melts completely and the sauce is a creamy, orange-brown color.

Combine and Assemble

• Add the cooked pasta directly into the skillet with the meat sauce (or combine in a large bowl if your skillet is too small). Toss until the noodles are evenly coated.
• Pour the pasta mixture into the prepared baking dish.
• Sprinkle the shredded cheese generously over the top.

Bake

• Bake for 15–20 minutes, or until the cheese is fully melted and bubbling around the edges.

Garnish and Serve

• Remove from the oven. Immediately top with the diced red onions, fresh tomatoes, and chopped cilantro.
• Serve hot, letting everyone scoop up the cheesy, meat-filled pasta.

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Max’s Reaction: "I like the purple onions on top because they crunch! It tastes like dipping chips in queso but with noodles."

What Pairs Well With Loaded Taco Pasta Bake

This dish is heavy, so we like to keep the sides light. A simple green salad with a lime vinaigrette works perfectly. If you want to lean into the theme, serve it with a side of tortilla chips and guacamole, or a batch of cornbread to soak up any extra sauce.

Loaded Taco Pasta Bake Variations

Spicy Kick

• Add a diced jalapeño to the beef while it browns, or use "Hot" taco seasoning. Top the finished bake with hot sauce.

Chicken Taco Bake

• Swap the ground beef for shredded rotisserie chicken or ground chicken. It makes for a slightly lighter version that is just as delicious.

Veggie Packed

• Stir in a can of black beans (rinsed) and corn kernels into the pasta mixture before baking. It adds fiber and texture without changing the flavor profile too much.

Dorito Crunch

• For a kid-favorite twist, crush a cup of Nacho Cheese Doritos and sprinkle them over the cheese layer before baking for a crunchy crust.

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Equipment

• 9x13 Baking Dish (Glass preferred)
• Large Skillet
• Pot for boiling water
• Cheese Grater

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Store leftovers in the fridge for up to 3 days. The pasta will absorb more sauce as it sits, so it might be less saucy the next day. Keep the fresh toppings in a separate container if possible so they don't get soggy.

Make Ahead Strategy

You can assemble the pasta and meat mixture in the baking dish, cover it with foil, and refrigerate for up to 24 hours. When ready to eat, bake it covered for 20 minutes, then uncover, add cheese, and bake for another 10 minutes.

Reheating Instructions

Microwave individual portions for 1–2 minutes. If reheating the whole dish in the oven, cover with foil to prevent the pasta from drying out.

Loaded Taco Pasta Bake Frequently Asked Questions

A Weeknight Fiesta

This meal brings fun to the dinner table with minimal effort. It’s colorful, flavorful, and filling. If you are looking for other easy family favorites, try our One Pot Beefaroni Recipe for a classic throwback, or the healthy Turkey Bowls Recipe for a lighter option. For a game day variation, the Buffalo Chicken Bowl is always a winner.

Share your Loaded Taco Pasta Bake! Tag us @HannahCooking with #LoadedTacoPastaBake; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Loaded Taco Pasta Bake recipe and let us know what twists or ingredients you used!

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Loaded Taco Pasta Bake

A hearty fusion casserole combining taco-seasoned ground beef, creamy pasta, and melted cheese, finished with fresh, crunchy toppings.

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Course: Dinner

Cuisine: Mexican-American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 cup

Calories: 550kcal

Cost: $15

Equipment

• 1 9x13 baking dish (Glass)
• 1 Large skillet (For sauce)
• 1 Cheese Grater (For cheese)

Ingredients

• ▢ 1 lb ground beef - Lean
• ▢ 12 oz Rotini pasta - Uncooked
• ▢ 1 packet taco seasoning - 1 oz
• ▢ 1 cup salsa - Chunky mild
• ▢ 4 oz cream cheese - Softened
• ▢ ½ cup beef broth - Or water
• ▢ 2 cups Cheddar cheese - Shredded
• ▢ ½ cup red onion - Diced garnish
• ▢ ½ cup tomatoes - Diced garnish
• ▢ ¼ cup fresh cilantro - Chopped garnish

Instructions 

• Boil rotini pasta in salted water until al dente; drain.
• Brown ground beef in a skillet; drain fat. Add taco seasoning and broth; simmer 2 mins.
• Stir in salsa and cream cheese until melted and creamy. Mix in cooked pasta.
• Transfer to a 9x13 dish, top with shredded cheddar, and bake at 375°F for 15-20 mins.
• Top with red onion, tomatoes, and cilantro before serving.

Notes

Add fresh toppings like red onion and tomatoes after baking for the best texture contrast.

Nutrition

Serving: 300g | Calories: 550kcal (28%) | Carbohydrates: 48g (16%) | Protein: 28g (56%) | Fat: 26g (40%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg (28%) | Sodium: 950mg (41%) | Potassium: 400mg (11%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 600IU (12%) | Vitamin C: 5mg (6%) | Calcium: 300mg (30%) | Iron: 3mg (17%)