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Taco Pasta

Taco Pasta! Everything you want in a taco baked into a casserole that is whole comforting and delicious!

Course: main dish
Cuisine: American, Mexican
Keyword: avocado, casserole, spicy, tacos
Servings: 4 people
Author: HelenFern
  • 3 cups cooked pasta (orecchietta is the best for this)
  • 2 Tablespoons butter
  • 1/2 to 3/4 pound ground beef
  • 1 teaspoon minced, fresh jalapeño
  • 1 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chile powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon apple cider vinegar
  • 1 to 1-1/2 cups shredded or chopped cheddar and/or pepper jack cheese
  • 1 large avocado
  • Salt and Pepper to taste
  • 1 cup grape tomatoes cut in half
  1. If you don't have any leftover pasta, cook some up first. I like the orecchietta because all the ingredients settle into the pockets and you get a bite of it all. Warm the pasta and toss with some butter. 

  2. Brown the ground beef in a skillet with the spices and vinegar. Place in a small casserole dish and mix in the minced jalapeño and stir well. Add the pasta and cheese. Mix well and add salt and pepper to taste.

  3. Top the dish with grated or sliced cheese. Bake at 350° for 20 to 25 minutes, or until all the cheese is melted and the edges are starting to brown.

  4. Top with avocado slices and grape tomato halves. Serve hot! 

Recipe Notes

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