Print
Ingredients
Scale
- 1 teaspoon olive oil
- 1 lb. ground beef or ground turkey
- 2 teaspoons coarse kosher salt
- 4 tablespoons tomato paste
- 4 tablespoons cream cheese, cubed
- 1 tablespoon taco seasoning
- 1 (16-ounce) jar chunky tomato salsa
- 1 lb. medium shells pasta
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 3–4 cups water or chicken broth (as needed)
- 2 cups shredded cheddar cheese, divided
- Fresh cilantro, sliced (for serving)
Instructions
- Preheat the oven to 400ºF.
- Heat olive oil in a large skillet and cook ground meat with salt until browned.
- Mix in tomato paste and taco seasoning; cook until deeper color.
- Stir in cream cheese until melted.
- In a baking pan, combine uncooked pasta, meat mixture, salsa, black beans, corn, and water or broth.
- Add 1 cup of shredded cheese on top and cover with foil.
- Bake for 45 minutes, then remove foil and bake for an additional 5-10 minutes.
- Let cool for 10 minutes and serve with fresh cilantro.
Notes
Ensure pasta is fully submerged in liquid for even cooking.
Consider substituting ground turkey with plant-based meat for a vegetarian option.
Add additional vegetables like bell peppers or zucchini for extra nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 400
- Sugar: 3
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 20
- Cholesterol: 50