Take the deep, rich flavor of slow-cooked birria beef, combine it with melty cheese, al dente pasta, and the bold elements of a quesadilla—what you get is this Loaded Birria Beef Quesadilla Pasta Bake. It’s smoky, spicy, gooey, and hearty—everything a weeknight dinner or weekend indulgence should be.
With simple ingredients and a quick bake time, this casserole-style dish brings big flavor with minimal effort.
Why I Love This Recipe
This dish is everything I love about comfort food:
- Savory, shredded birria beef layered into every bite
- Cheesy quesadilla vibes with jalapeños, onions, and sour cream
- An easy way to use leftover birria or pre-made from your local taqueria
- Perfect for crowd-feeding, meal prep, or game-day spreads
- No tortillas required—just a big, bubbling pasta bake full of texture and spice
Ingredients
- 1 lb birria beef (shredded and warmed)
- 8 oz dried pasta (elbow, penne, or rotini work great)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- ½ cup diced onions
- ½ cup diced tomatoes
- ¼ cup chopped cilantro
- ¼ cup diced jalapeños (fresh or pickled)
- ¼ cup sour cream
- Salt and pepper, to taste
Optional Add-Ins & Swaps
- Add black beans or corn for extra texture and fiber
- Swap jalapeños with green chiles for milder heat
- Use queso fresco or pepper jack for more flavor variety
- Drizzle with consommé or enchilada sauce before baking for extra moisture
- Top with crushed tortilla chips for crunch
Instructions
- Preheat oven
Set to 375°F (190°C) and lightly grease a 9×13″ baking dish. - Cook the pasta
Boil pasta until al dente, according to package directions. Drain and set aside. - Warm the beef
In a skillet, heat birria beef over medium heat until hot. Set aside. - Mix the base
In a large bowl, combine cooked pasta, birria beef, diced onions, tomatoes, cilantro, jalapeños, sour cream, half of the shredded cheese, and salt and pepper. Mix until well coated. - Assemble the bake
Pour mixture into the prepared baking dish. Sprinkle remaining cheese evenly over the top. - Bake
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbling. - Serve hot
Garnish with more cilantro, extra sour cream, or a drizzle of hot sauce if desired.
Tips for Success
- Use starchy pasta water (1–2 tbsp) in the mix if the pasta bake seems too dry
- Don’t overcook the pasta—al dente holds better during baking
- Let the bake rest for 5 minutes before serving to set the cheese
- Serve with warm tortillas or tortilla chips for scooping
Serving Suggestions & Pairings
Round out the meal with:
- Crockpot Nacho Dip for an ultra-indulgent appetizer
- Sheet Pan Quesadillas to double down on quesadilla love
- Blueberry Lemonade to cool off the spice
- Cheesy Hot Dip Inspired by a Classic Sandwich for a party-style spread
- Chocolate Chip Cookie Bites for a cozy dessert finish
Storage & Leftovers
- Fridge: Store in an airtight container for up to 3–4 days
- Reheat: Warm in oven at 350°F or microwave in portions
- Freeze: Freeze unbaked casserole (without cheese topping) for up to 2 months; thaw, top with cheese, and bake when ready
More Recipes You’ll Love
For more melty, meaty, flavor-packed dinners:
Final Thoughts
This Loaded Birria Beef Quesadilla Pasta Bake is comfort food with an edge—cheesy, smoky, spicy, and baked to perfection. Whether you’re using leftover birria or planning it all from scratch, this dish turns every bite into a fiesta.
Try it, love it, and tag @chefmaniac with your pasta bake creations—I’d love to see how cheesy and golden yours turns out!
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