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Taco Pasta Bake

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  • Author: Emily Smith
  • Total Time: 30


A creative and delicious take on two family favourites rolled into one.


  • 1 pound extra lean ground beef
  • 1/3 cup onion, finely chopped
  • 1/2 teaspoon minced garlic
  • 2 cups water
  • 1 cup mild salsa
  • ⅓ 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.
  2. Add in the onion and garlic, stirring for about 1-2 minutes.
  3. Pour in water, salsa, tomato paste and taco seasoning. Stir gently to combine and add in the uncooked penne pasta.
  4. Bring to a boil and then lower to low-medium heat.
  5. Cover the pan with a lid and let the pasta simmer for about 8-10 minutes, until the pasta is tender.
  6. While the pasta is cooking, preheat oven to 375 F and line a casserole dish with the tortilla bowls.
  7. Using a slotted spoon, scoop out the pasta and sauce into each individual tortilla bowl until all the pasta is used up.
  8. Top with grated cheese and place in the oven for 15 minutes, until heated up and cheese has melted.
  9. Pull out from the oven, serve immediately, and enjoy!


  • Serving Size: 8