Taco Rigatoni Casserole: A Cheesy, Tex-Mex Twist on Pasta Night

Craving tacos but also in the mood for pasta? Enter the Taco Rigatoni Casserole, a fun and flavorful dish that blends the bold, zesty flavors of Tex-Mex cuisine with the heartiness of a cheesy baked pasta. With tender rigatoni, seasoned ground beef, creamy sour cream, and plenty of gooey cheese, this casserole is a crowd-pleasing weeknight dinner that’s easy to make and impossible to resist.

Whether you’re feeding a hungry family or hosting a casual dinner party, this cheesy taco pasta bake is guaranteed to hit the spot. Serve it with tortilla chips, guacamole, and fresh toppings for the ultimate Tex-Mex feast. Let’s dive into the recipe!

Why You’ll Love This Recipe

1. Tex-Mex Meets Comfort Food: Combines taco night flavors with the cozy appeal of a baked pasta dish.
2. Family-Friendly: Perfect for picky eaters and loved by both kids and adults.
3. Cheesy Goodness: Two kinds of cheese create a creamy, melty topping that everyone will love.
4. Quick and Easy: Made with simple ingredients and ready in less than an hour.
5. Customizable: Adapt to your tastes by swapping proteins, adding veggies, or adjusting the spice level.

Ingredients Breakdown

Here’s a closer look at the key ingredients and their roles in this recipe:

For the Pasta Base:

• 12 oz rigatoni pasta: Rigatoni’s hollow shape is perfect for holding the sauce and cheese. Penne, ziti, or any sturdy pasta can also be used.
• 1 lb ground beef (or turkey): The hearty protein base. Turkey is a leaner option if you prefer.

For the Tex-Mex Sauce:

• 1 cup salsa: Adds a bold, tangy kick. Use mild, medium, or spicy salsa to suit your spice preference.
• 1/4 cup taco seasoning: Brings classic Tex-Mex flavors like chili powder, cumin, and paprika. Use store-bought or homemade (see Chef Tip below).
• Salt and pepper: To season and balance the flavors.

For the Creamy Layer:

• 1/2 cup sour cream: Adds creaminess to the pasta and balances the bold spices. For a lighter option, use Greek yogurt.

For the Cheesy Topping:

• 1 cup shredded cheddar cheese: Sharp and tangy cheddar enhances the Tex-Mex flavors.
• 1 cup shredded mozzarella cheese: Melts beautifully for that gooey, bubbly topping.

Optional Garnishes:

• Chopped cilantro: Adds a fresh, herby finishing touch.
• Lime juice: A squeeze of lime brightens the dish and complements the rich, cheesy flavors.

Step-by-Step Recipe Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the rigatoni and cook until al dente, according to package instructions. Drain the pasta and set aside.

Step 2: Prepare the Beef Mixture

1. Heat a skillet over medium heat and cook the ground beef until browned, breaking it into crumbles with a spatula.
2. Drain any excess grease. Stir in the taco seasoning and salsa, mixing well.
3. Let the mixture simmer for about 5 minutes to combine the flavors.

Step 3: Assemble the Pasta Mixture

1. In a large mixing bowl, toss the cooked pasta with the sour cream and half of the shredded cheddar and mozzarella cheeses.
2. Season with salt and pepper to taste, stirring until the cheese and sour cream are evenly distributed.

Step 4: Layer the Casserole

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with nonstick cooking spray or butter.
2. Spread half of the pasta mixture into the prepared baking dish, creating an even layer.
3. Spoon the beef mixture evenly over the pasta layer.
4. Top with the remaining pasta mixture, spreading it out evenly.
5. Sprinkle the rest of the cheddar and mozzarella cheeses over the top to create a cheesy crust.

Step 5: Bake the Casserole

1. Bake the assembled casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
2. For a golden, crispy top, broil the dish for an additional 2-3 minutes. Keep a close eye to avoid burning.

Step 6: Garnish and Serve

1. Remove the casserole from the oven and let it rest for 5 minutes before serving.
2. Garnish with chopped cilantro and a squeeze of lime juice for a fresh, zesty finish.
3. Serve warm, alongside tortilla chips, guacamole, or sour cream for dipping.

Chef Tips for Success

1. Don’t Overcook the Pasta: Cook the pasta just until al dente, as it will continue to cook in the oven.
2. Customize the Spice Level: Use mild, medium, or hot salsa and adjust the taco seasoning to your heat preference.
3. Shred Your Own Cheese: Pre-shredded cheese often has anti-caking agents that can affect melting. For the best results, shred cheddar and mozzarella fresh.
4. Make it Creamier: Mix a bit of cream cheese into the pasta for an extra luscious texture.
5. Homemade Taco Seasoning: Mix 2 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, and a pinch of cayenne for a quick DIY seasoning.

Customizations and Variations

This recipe is easy to adapt to your taste or dietary needs. Here are some ideas:

Protein Alternatives:

• Ground Turkey or Chicken: A leaner option with a similar texture.
• Black Beans or Pinto Beans: Replace the meat with beans for a vegetarian-friendly dish.
• Shredded Chicken: Use leftover rotisserie chicken mixed with taco seasoning and salsa.

Add Vegetables:

• Stir in diced bell peppers, onions, or zucchini for added nutrients and color.
• Add corn kernels, black beans, or diced tomatoes to the beef mixture.

Cheese Variations:

• Try pepper jack or Monterey Jack cheese for a spicier, creamier twist.
• Add a layer of queso fresco or cotija cheese for an authentic Tex-Mex flair.

Low-Carb Option:

• Swap the rigatoni for cauliflower florets or zucchini noodles for a lighter, low-carb version.

What to Serve with Taco Rigatoni Casserole

This casserole is a meal in itself, but it pairs wonderfully with these Tex-Mex sides:

• Tortilla Chips and Guacamole: Perfect for scooping up any extra sauce.
• Mexican Rice or Cilantro Lime Rice: A classic Tex-Mex accompaniment.
• Cornbread: Sweet, buttery cornbread complements the bold flavors.
• Simple Salad: A crisp lettuce salad with avocado and lime dressing balances the richness of the casserole.

Nutritional Information (Per Serving)

Here’s an estimate for one serving of Taco Rigatoni Casserole (based on 6 servings):

• Calories: 480
• Protein: 28g
• Carbohydrates: 40g
• Fat: 22g
• Fiber: 3g

Frequently Asked Questions (FAQs)

1. Can I make this recipe ahead of time?

Yes! Assemble the casserole and refrigerate it (unbaked) for up to 24 hours. When ready to bake, let it come to room temperature and bake as directed.

2. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F until warmed through.

3. Can I freeze Taco Rigatoni Casserole?

Absolutely! Assemble the casserole and freeze (before baking) for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding an extra 5-10 minutes to the baking time.

4. Can I make it dairy-free?

Yes! Use dairy-free sour cream and cheese substitutes to make the recipe dairy-free.

5. Can I use a different pasta shape?

Definitely! Penne, ziti, or bowtie pasta all work wonderfully as substitutes for rigatoni.

Conclusion

This Taco Rigatoni Casserole is a cheesy, hearty, and flavorful twist on both pasta night and taco night, bringing the best of both worlds to your dinner table. It’s simple to make, endlessly customizable, and packed with bold Tex-Mex flavors that will satisfy the whole family. Serve it with your favorite toppings and sides, and watch this dish disappear in no time. Enjoy! 🌮🍝

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