I made this quick  meal the other night and it was a huge hit with the husband.  As I was cooking I wasn’t sure it would turn out well because it seemed to be missing a component that would hold everything together.  There is no real sauce or even anything that is very thick which is what I prefer.  Husband and I thought that putting a layer of shredded cheese in the middle as well as on top might help.  We also tossed around a few ideas for different dishes using similar ingredients and flavors.  I will get around to that eventually I’m sure 😉

Overall though this is delicious and if you like beef, cheese, and peppers, you’re going to love this. 

Taco Pasta Casserole

Recipe #: 98

Saved Since: May 2010

Recipe Count:  13 down, 193 to go

Husband’s Rating: 4 out of 5 stars

My Rating: 3 out of 5 stars

Serves:  2 to 3


  • 1 c. dry penne pasta
  • 1 Tbsp. olive oil
  • 1/2 onion, chopped
  • 1/2 lb. ground beef
  • 1 & 1/2 Tbsp. taco seasoning
  • 1 & 1/2 tomatoes, seeded and chopped
  • 1/2 c. multi-colored bell pepper strips
  • 3/4 c. salsa (your heat preference)
  • salt and pepper
  • 1 c. shredded Monterey Jack cheese


  1. Preheat oven to 350F.
  2. Cook pasta according to package directions. 
  3. Drain and put in a square baking dish.
  4. In a skillet, heat the oil over medium heat.
  5. Add onions until softened.
  6. Crumble in the ground beef and cook until browned.
  7. Add the taco seasoning, tomatoes, and bell pepper strips.  Saute until vegetables soften.
  8. Add salsa and season with salt and pepper.
  9. Pour the ground beef and vegetable mixture over the pasta. 
  10. Toss lightly to incorporate and top with shredded cheese.
  11. Bake for 10 minutes until cheese melts.
  12. Serve hot.

Source: adapted from Joelen’s Culinary Adventures