An easy and flavor-packed taco pasta bake recipe made with Pace Chunky Salsa, ground beef, pasta, and cheese.
Ingredients
- 12 ounce uncooked pasta, rotini, macaroni, or shells
- 1 pound ground beef
- 2 tablespoons taco seasoning, 1 packet
- 24 ounce salsa, 24 oz Pace Chunky Salsa
- 10.5 ounce cream of chicken soup
- 4.5 ounce chopped green chiles
- 2 cups shredded Mexican-style cheese, divided
- fresh cilantro, optional, for garnish
Instructions
- Preheat oven to 350℉. Prep a 9 x 13 casserole dish with non-stick cooking spray and set aside.
- Cook pasta al dente according to the instructions on the package. Drain and set aside.
- While preparing the pasta, add ground beef to a large skillet and cook over medium-high heat until no longer pink. Stir in taco seasoning, Pace Chunky Salsa, cream of chicken soup, and chiles. Allow to simmer, stirring occasionally, for about 5 minutes.
- Stir in pasta and 1 ½ cups cheese.
- Transfer to casserole dish; top with remaining cheese.
- Bake for 10-15 minutes, or until cheese is melted through.
- Garnish with cilantro before serving, if desired.
Nutrition
Calories: 443kcal | Carbohydrates: 42g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1191mg | Potassium: 530mg | Fiber: 3g | Sugar: 5g | Vitamin A: 719IU | Vitamin C: 7mg | Calcium: 376mg | Iron: 3mg
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