Go Back
Taco Pasta Casserole

Taco Pasta Casserole

A quick and easy weeknight meal that brings together the comforting flavors of pasta with the zesty, savory goodness of tacos in a make-ahead casserole. This recipe is perfect for busy families looking for a satisfying and budget-friendly dinner option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef or ground turkey
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 packet (1 ounce) taco seasoning
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) Rotel® diced tomatoes and green chilies, undrained
  • 12 ounces pasta, such as elbow macaroni, rotini, or penne, cooked according to package directions
  • 1 cup shredded cheddar cheese divided
  • 1/2 cup shredded Monterey Jack cheese
Optional toppings: sour cream, salsa, chopped cilantro, sliced jalapeños, crushed tortilla chips

Equipment

  • Large Skillet or Dutch Oven
  • 9x13-inch baking dish

Method
 

  1. Preheat your oven to 375°F (190°C). In a large skillet or Dutch oven over medium-high heat, add the olive oil. Add the chopped onion and cook until softened, about 5 minutes. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
    1 tablespoon olive oil, 1 medium onion, 1 pound ground beef or ground turkey
  2. Stir in the minced garlic and cook for about 1 minute until fragrant. Sprinkle the taco seasoning over the meat mixture and stir to combine.
    2 cloves garlic, 1 packet (1 ounce) taco seasoning
  3. Pour in the undrained diced tomatoes, rinsed and drained black beans, and the undrained Rotel® diced tomatoes and green chilies. Stir everything together to combine.
    1 can (15 ounces) diced tomatoes, undrained, 1 can (15 ounces) black beans, rinsed and drained, 1 can (10 ounces) Rotel® diced tomatoes and green chilies, undrained
  4. Add the cooked pasta to the skillet with the meat mixture. Stir gently to ensure the pasta is evenly coated with the sauce. Then, stir in 3/4 cup of the shredded cheddar cheese and all of the shredded Monterey Jack cheese until just combined.
    12 ounces pasta, such as elbow macaroni, rotini, or penne, cooked according to package directions, 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
  5. Pour the mixture into a greased 9x13 inch baking dish. Spread it out evenly.
  6. Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the top of the casserole.
    1 cup shredded cheddar cheese
  7. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  8. Let the Taco Pasta Casserole rest for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to serve. Serve hot with your favorite taco toppings.

Notes

This casserole can be assembled ahead of time and refrigerated. For reheating, cover with foil and bake at 350°F (175°C) for 20-25 minutes.
QR Code linking back to recipe