Creamy Taco Pasta is an easy weeknight dinner with just a few (kid-friendly) ingredients. This will become one of your “go to” meals!
This recipe hails back to my first 365 days of posting. I think it was somewhere around day 200 that I posted Taco Pasta and my brother promptly informed me that it looked like puke on a plate.
He wasn’t wrong.
I barely consider myself a “food blogger” now, and I certainly wasn’t one back then! I went back and forth in my mind trying to decide whether to just update that old recipe or write a new one. I went back to my original post for Taco Pasta and looked it over. It had been updated so many times as I tried to figure out the best pasta to sauce ratio! I decided to scrap the whole thing and start from scratch. And those efforts resulted in this tasty dish: Creamy Taco Pasta Bake.
NOW we’re talking! This is such an improvement over the original. In my defense, the original was a pin that had no link, just a description listing five ingredients for the recipe. Those ingredients were good, but this is just SO much better. I also took the suggestions of others who had tried the recipe and commented with their own improvements. So now, I’m happy to share the final product, which hopefully no longer looks like puke on a plate. 😉
Creamy Taco Pasta Bake
- 8 oz rigatoni noodles
- 1 lb ground beef
- 1 pkt taco seasoning or 2 tbsp homemade taco seasoning
- 1 cup water
- 1 can 11 oz Mexi-corn (canned corn with red and green peppers)
- 4 oz. cream cheese
- 1/2 cup sour cream
- 1/2 shredded cheddar cheese
- Cook the rigatoni noodles according to the directions on the package. Drain, set aside.
- While the noodles are cooking, brown the ground beef. Drain and return to the pan.
- Add the taco seasoning, water and Mexi-corn and simmer for 5 minutes.
- Stir in the cream cheese and cook until melted and combined.
- Remove from heat and stir in the sour cream.
- Add the noodles to the meat mixture and stir until well-coated.
- Pour the mixture into an 8x8 baking pan (or slightly larger 2 quart pan) and top with cheese.
- Bake for 20 minutes or until bubbly and the cheese is melted.
If you like a little spice, try using a can of Ro-Tel instead of Mexi-corn. Add your favorite toppings like salsa and cilantro for an extra kick!