Taco Pasta Bake Recipe with Creamy Avocado Sauce

Taco-seasoned ground beef, black beans, and cherry tomatoes are tossed with ziti pasta and a silky creamy avocado sauce in this easy, cheesy Taco Pasta Bake. Ready in about 35 minutes, it’s an ideal quick weeknight dinner that combines the best of tacos and pasta.

If you’ve ever found yourself torn between a craving for tacos and a craving for pasta, this recipe solves that delicious dilemma. Taco Pasta Bake takes classic taco flavors—seasoned ground beef, cumin and lime, beans and tomatoes—and blends them with ziti (or penne) and a creamy avocado sauce to create a comforting, family-friendly casserole that’s both familiar and fresh.

This version keeps things simple and approachable without sacrificing flavor. The creamy avocado sauce is the secret weapon: light, tangy, and silky, it coats the pasta and meat mixture and keeps the bake from feeling heavy. I’ve used similar avocado-based sauces in other recipes, but for this one everything is combined and baked together for an easy one-dish dinner.

The dish strikes a nice balance: bright cherry tomatoes and cilantro contrast with the rich avocado-sour cream sauce, while black beans add texture and protein. It’s an excellent make-ahead meal, reheats well, and is easy to scale up for more people.

Instructions

1. Preheat the oven to 400°F (200°C).
2. Bring a large pot of salted water to a boil. Cook 1 lb ziti or penne until al dente, about 8–10 minutes. Drain and set aside.
3. While the pasta cooks, heat a large skillet over medium-high and brown 1 lb ground beef (or ground turkey) for 7–8 minutes. Drain excess fat.
4. Add 2 tbsp taco seasoning, 2 cups halved cherry tomatoes, and a drained 15-oz can of rinsed black beans to the beef. Reduce heat to low and simmer 5–7 minutes to combine flavors.
5. Make the creamy avocado sauce: in a blender or food processor, combine 2 cups chicken broth, 1 cup sour cream, 2 peeled and seeded avocados, a 4-oz can of diced green chilies, 2 tbsp fresh lime juice, 1 tsp ground cumin, ½ tsp black pepper, ½ tsp kosher salt, and 1 tbsp chopped fresh cilantro. Puree until smooth and creamy.
6. Toss the taco-seasoned beef mixture with the cooked pasta, then pour the avocado sauce over everything and mix until evenly coated.
7. Transfer the mixture to an oven-safe baking dish. Sprinkle ½ cup shredded pepper jack cheese over the top. Cover loosely with foil and bake 15–20 minutes, until heated through and the cheese is melted.
8. Optional: remove foil for the last 3–5 minutes to brown the cheese slightly. Let rest a few minutes before serving.

Optional additions

Customize the bake to suit your tastes or increase the vegetable content: add a drained can of corn or 1 cup frozen corn, 1 cup diced bell peppers, or 1 cup diced zucchini at the same time you add the tomatoes and beans. For a vegetarian version, swap the ground beef for soy chorizo or meatless crumbles. For a gluten-free dish, use gluten-free ziti or penne.

Sides to serve with it

This taco pasta bake is hearty on its own, but pairs beautifully with simple sides that complement Mexican-inspired flavors. Try grilled romaine or a crisp green salad, deconstructed Mexican street corn, guacamole-stuffed peppers, or a warm queso dip and tortilla chips. Fresh lime wedges, extra cilantro, or sliced green onions are great garnishes.

More pasta recipes

Craving more easy pasta dinners? Look for other one-pot or baked pasta variations that bring bold flavors to a weeknight table, like chicken fajita pasta, buffalo chicken penne, or enchilada-style pasta.