Cheesy taco pasta bake

Print This Recipe

Mexican meets Italian in this super easy macaroni tray bake made with beef mince, spicy taco seasoning and dollops of sour cream.


200g dried macaroni pasta
1 tablespoon olive oil
1 red onion, finely chopped
1 red capsicum, deseeded, finely chopped
500g lean beef mince
30g sachet taco seasoning
375g jar mild thick and chunky salsa
180ml (3/4 cup) cheese pasta bake sauce
100g (1 cup) pre-grated pizza cheese
125g (1/2 cup) sour cream
125g cherry tomatoes, quartered
1 avocado, chopped
2 green shallots, chopped


  1. Preheat oven to 200C/180C fan-forced. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
  2. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add the beef. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned.
  3. Add the taco seasoning to the pan. Cook, stirring, for 1 minute or until well combined. Add the pasta, salsa, and cheese sauce. Season. Cook, stirring, until combined and warmed through. Transfer to a baking dish and smooth the surface. Scatter with cheese. Bake for 20-25 minutes or until golden.
  4. Serve topped with sour cream, tomato, avocado, and shallot.

Credits: Taste