Tuesday, June 4, 2013

Taco Pasta, Ya'll!

Every Tuesday night, members of Life Community Church that live in the Braintree area meet for dinner and life group. Dinner is always themed and this weeks theme happens to be one of my favorites, Mexican! I love mexican food and it is cooked quite frequently here in the Smith household!

Tonight, I decided to share a recipe for Taco Pasta. I mean, I love pasta and I love tacos, so why not combine the two into one casserole dish! Plus, it's quick and definitely leaves left-overs to enjoy later!

So, without further ado, here is the recipe for my version of Taco Pasta!


  • 1 lb. Rotini (or any pasta) 
  • 1 lb. lean Ground Beef 
  • 1 package Taco Seasoning 
  • 4 oz. Cream Cheese 
  • 1 cup Frozen Corn 
  • 2 cups Salsa  
  • 2 cups Mexican Blend Cheese 


Preheat over to 400. 

In a large Saucepan, cook ground beef until browned and crumbly. Meanwhile, bring a large pot of water to boil. Cook pasta to directions on the box, drain, and set aside. 

Once the beef is browned, reduce heat to low and stir in taco seasoning and cream cheese until well-mixed. Then, stir in salsa, corn, and 1 cup of cheese. Add beef mixture to hot pasta and mix well. 

Pour pasta into an 11x14 casserole dish and top with remaining 1 cup of cheese. Cover with  foil and bake for 15 minutes. Remove foil and continue baking for anther 5 minutes or until cheese is melted and bubbly on top. 


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