Cheesy, hearty, and loaded with taco flavor, this casserole combines pasta, seasoned meat, beans, and sauce into one satisfying bake.

Scale

12 oz. cellentani pasta

1 lb. lean ground beef

1 small onion, chopped

5 garlic cloves, minced

1 can sweet creamed corn

1 cup tomato sauce

1 can mild enchilada sauce

1 can petite diced tomatoes

1 can red kidney beans, rinsed and drained

1 can mild diced green chilies

1 tsp each chili powder, cumin, salt

1/2 tsp smoked paprika

1/4 tsp pepper

4 oz reduced-fat cream cheese, cubed

1½ cups cheddar cheese, divided

1 cup Pepper Jack cheese, divided

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1. Boil pasta in salted water until al dente. Drain.

2. Brown beef and onion. Drain grease.

3. Add garlic and spices. Stir well.

4. Mix in corn, sauces, tomatoes, beans, and chilies. Simmer 10 mins.

5. Add cream cheese and some shredded cheese. Stir until smooth.

6. Add pasta and coat with sauce.

7. Transfer to baking dish and top with remaining cheese.

8. Bake at 350°F for 25 mins. Broil briefly if desired.

9. Serve with toppings like avocado, sour cream, or cilantro.

Swap beef with turkey or chicken for a lighter version.

Use Monterey Jack if Pepper Jack isn’t available.

Can be made ahead and stored before baking.

Serve skillet-style for a quicker option.