Ingredients
Scale
- 1 lb (16 oz) Short pasta (Rotini, Penne, or Shells)
- 1 lb Ground beef or shredded cooked chicken
- 1 packet (1 oz) Taco seasoning
- 1 jar (16 oz) Chunky salsa (mild, medium, or hot)
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 1/2 cup Sour cream
- 2 cups Shredded Mexican blend cheese or Sharp Cheddar
- 1/2 cup Water or beef/chicken broth
- Optional toppings: Diced tomatoes, sliced jalapeños, fresh cilantro, or crushed tortilla chips
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with non-stick cooking spray. Bring a large pot of salted water to a boil. Add your chosen pasta and cook it according to the package directions, but aim for “al dente”—usually 1 to 2 minutes less than the full cooking time. This prevents the pasta from becoming mushy during the baking process. Drain the pasta and set it aside.
- In a large skillet over medium-high heat, brown the ground beef (or heat the shredded chicken). If using beef, drain any excess grease from the pan. Stir in the taco seasoning and the water or broth, letting it simmer for 2 to 3 minutes until the liquid thickens slightly. Lower the heat and stir in the salsa, black beans, corn, and sour cream. Mix well until the sauce is creamy and the ingredients are evenly distributed.
- Combine the cooked pasta and the meat mixture directly in your prepared baking dish. Stir gently to ensure every noodle is coated in the creamy taco sauce. Spread the mixture into an even layer and top generously with the shredded cheese. Bake in the oven for 20 to 25 minutes, or until the cheese is melted and bubbling at the edges. Remove from the oven and let it stand for 5 minutes before serving. Garnish with cilantro, jalapeños, or crushed chips for that extra crunch.
- Cook Time: 40 minutes