Cheesy Taco Pasta Bake

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"From our weekday newspaper The West Australian."

Original recipe yields 6 servings


  • Serving Size: 1 (311.5 g)
  • Calories 481.1
  • Total Fat - 24.4 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 33.8 mg
  • Sodium - 1001.9 mg
  • Total Carbohydrate - 53.3 g
  • Dietary Fiber - 6 g
  • Sugars - 29.7 g
  • Protein - 16.8 g
  • Calcium - 378.9 mg
  • Iron - 2.2 mg
  • Vitamin C - 22.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C/180C fan forced and cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente and then drain.

Step 2

Meanwhile, heat the oil in a large saucepan over medium-high heat and add the onion and capsicum and cook, stirring, for 5 minutes or until softened and now add the beef and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned.

Step 3

Add the taco seasoning to the pan and cook, stirring, for 1 minute or until well combined and now add the pasta, salsa and cheese sauce and season and cook, stirring, until combined and warmed through. Transfer to a baking dish and smooth the surface and scatter with cheese and bake for 20-25 minutes or until golden.

Step 4

Serve topped with sour cream, tomato, avocado and shallot.

Tips & Variations

No special items needed.