Crumble raw ground beef over raw dry rotini, combined with 3 other ingredients, into a glass casserole dish for a hearty meal that’s my default when I don't know what to make

This is my default dinner when I stare into the fridge at 5:30 p.m. and have no idea what to make. It’s a super simple, oven-baked taco pasta bake where you literally pour dry rotini into a glass casserole dish, crumble raw ground beef right over the top, and then add just three more pantry ingredients. Everything cooks together in the oven, so there’s no boiling pasta or pre-browning meat. It’s very Midwest weeknight energy: cozy, hearty, and kid- and husband-approved, with minimal dishes and maximum comfort.

I like to serve this taco pasta bake with a simple green salad (bagged salad totally counts) and maybe some tortilla chips on the side for scooping. A dollop of sour cream and a sprinkle of extra cheese on each bowl makes it feel a little more special. If you’ve got it, sliced avocado or a quick bowl of corn or steamed veggies rounds things out. It reheats well for lunches the next day, so I usually portion some into containers while it’s still warm.

Servings: 6

12 oz dry rotini pasta

Preheat your oven to 375°F (190°C). Grab a 9x13-inch glass casserole dish and lightly spray it with cooking spray or rub with a bit of oil so the pasta doesn’t stick.

Pour the dry rotini pasta evenly into the bottom of the glass casserole dish, spreading it out into a flat layer.

In a medium bowl or large measuring cup, whisk together the salsa and beef broth until well combined. This is your all-in-one cooking liquid and sauce.

Pour the salsa-broth mixture evenly over the dry rotini in the casserole dish, making sure most of the pasta is submerged. Gently shake the dish or press the pasta down with the back of a spoon so it’s mostly covered.

Using clean hands, crumble the raw ground beef directly over the pasta in small, bite-sized pieces, spreading it out as evenly as you can across the top. This is the messy-but-satisfying part and exactly how I throw this together on busy nights.

Sprinkle 1 cup of the shredded Mexican blend cheese evenly over the crumbled beef and pasta mixture. This helps the top get melty and flavorful as it bakes.

Cover the glass casserole dish tightly with foil, making sure the edges are sealed so the steam stays in and cooks the pasta and beef.

Bake in the preheated oven for 35–40 minutes. Carefully remove the foil (watch for steam), then stir everything well, breaking up any larger clumps of beef and mixing the pasta, sauce, and meat together.

Check the pasta for doneness. If it’s still a bit firm and there’s not much liquid left, add up to 1/2 cup more beef broth or water, stir again, and return to the oven, covered, for another 5–10 minutes until the pasta is tender and the beef is fully cooked.

Once the pasta is tender and the beef is cooked through, remove the foil, sprinkle the remaining 1 cup shredded cheese evenly over the top, and bake uncovered for 5–10 more minutes, just until the cheese is melted and bubbly.

Let the taco pasta bake rest for about 5 minutes before serving so it can thicken slightly. Scoop into bowls and, if you like, top with sour cream, chopped green onions, or a few crushed tortilla chips.

If you want to sneak in veggies, you can stir in a cup of frozen corn or a handful of frozen mixed vegetables after the first stir, then finish baking as directed. For extra heat, use hot salsa or add a teaspoon of chili powder or taco seasoning to the salsa-broth mixture before pouring it over the pasta. You can swap the ground beef for ground turkey or a plant-based crumble—just keep the crumbling-over-the-pasta method the same. If you only have cheddar or Monterey Jack on hand, use that instead of Mexican blend; it’s very forgiving. To make it a bit creamier, stir in 2–3 tablespoons of cream cheese or a splash of heavy cream when you do the mid-bake stir. For meal prep, assemble the dish up to the point of adding the beef and first layer of cheese, cover, and refrigerate up to 24 hours; when ready to bake, add 5–10 extra minutes to the covered bake time since it’ll be starting cold from the fridge.