Tuesday, October 2, 2012

Taco Pasta Bake (Makes 2 - Freezer Friendly)

Becca here with a great recipe I saw here and adapted to make it freezer friendly, and make two dinners just as easily as one.  That way you can eat one and have one ready for a meal later, or have a great meal to take to a friend plus dinner for your family as well.  Feel free to serve with traditional taco toppings, such as sour cream, avocado, salsa, or black olives, whatever is your family's favorite & you have on hand.  My whole family really enjoyed this dish; the creamy casserole topped with crunchy chips was a great variety in texture, and the flavor was great too!   Enjoy!!

2 pounds ground beef (or turkey)
1 large onion, chopped
2 packets taco seasoning, or make your own
1 large can (29 oz.) tomato sauce
2 cans (14.5 oz each) diced tomatoes with green chilies (Rotel)
1 teaspoon salt (I use real salt)
16 oz. frozen corn
2 cans (4 oz. each) chopped green chilies
12 oz. rotini, cooked
4 cups crushed tortilla chips
2 cups shredded cheddar cheese (I use sharp cheddar)
In a large pan over medium-high heat until meat is no longer pink.  Drain, return to the large pan, and add taco seasoning, tomato sauce, rotel tomatoes, tomato sauce, and salt.  Stir well, turn heat down to medium low, and simmer for 10 minutes.  In a separate large saucepan, cook pasta according to package directions.

Drain pasta and return to large saucepan.  Add frozen corn, chopped green chilies, and tomato/beef mixture and gently stir to combine.  Pour mixture into two lightly oiled 8x8 pans, or pans of a similiar size.  I use oval corningware often also. 

If serving immediately:  Bake for 10 minutes at 350.  Top each with 2 cups crushed tortilla chips and 1 cup of cheese, and bake another 10 more minutes. 

If freezing one or both casseroles to serve later:  Tightly cover baking dishes.  Place 2 cups of crushed tortilla chips and 1 cup of shredded cheese per casserole into a zip top bag, and secure to the top (I use a rubber band wrapped around them both, or top with another layer of foil to hold it all together.  Including baking directions:  Defrost overnight in the fridge, then bake at 350 for 30 minutes, top with crushed tortilla chips and cheese, and bake an addition 10 minutes, or until heated through.  Enjoy!


  1. It's sounds yummy. So do the chips stay crunchy? I have made something once before that required chips to bake in a chicken dish and the chips got kind of soggy.

    1. They do stay crunchy! In the freezer instructions at the bottom I note that I freeze the chips separately in a zip-top bag so that for that very reason, I don't like soggy chips either :) Becca