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Taco Pasta Bake

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  • Prep 10 min
  • Total 30 min
  • Servings 8
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A creative and delicious take on two family favourites rolled into one.
Created Jan 10, 2017
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  • 1 pound extra lean ground beef
  • 1/3 cup onion, finely chopped
  • 1/2 teaspoon minced garlic
  • 2 cups water
  • 1 cup mild salsa
  • 1/3 cup tomato paste
  • 1 packet Old El Paso taco seasoning
  • 2 cups penne pasta
  • 2 cups light shredded cheese of your choice
  • Toppings: hot sauce, diced avocado, green onions, diced tomatoes, sour cream
  • Old El Paso Whole Grain Tortilla Bowls


  • 1
    In a large pan over medium-high heat, brown the beef. Add in the onion and garlic, stirring for about 1-2 minutes.
  • 2
    Pour in water, salsa, tomato paste and taco seasoning. Stir gently to combine and add in the uncooked penne pasta. Bring to a boil and then lower to low-medium heat.
  • 3
    Cover the pan with a lid and let the pasta simmer for about 8-10 minutes, until the pasta is tender.
  • 4
    While the pasta is cooking, preheat oven to 375 F and line a casserole dish with the tortilla bowls.
  • 5
    Using a slotted spoon, scoop out the pasta and sauce into each individual tortilla bowl until all the pasta is used up.
  • 6
    Top with grated cheese and place in the oven for 15 minutes, until heated up and cheese has melted.
  • 7
    Pull out from the oven, serve immediately, and enjoy!

Nutrition Information

No nutrition information available for this recipe
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