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If you love all the flavors of a taco, or Mexican-inspired dish, this Cheesy Taco Pasta Casserole is sure to please. It is so easy to make that you will be adding it to your regular dinner mealtime rotation.

Taco Pasta Casserole in a glass dish with a wooden spoon.

Looking for a comforting meal for the fall that is quick to whip up and features easy to source ingredients? This beef taco pasta casserole is perfect to use up ground beef. We prefer 80/20 ground beef, but 90/10 lean beef can also be used. In fact, you could even use ground turkey!

A few reasons why I love this meal is because our family loves tacos! In fact, we could eat traditional tacos everyday! There is just something so delicious when it comes to a loaded taco. This pasta reminds me of Hamburger Helper–only better!

Taco pasta ingredients

Want to make this easy dinner recipe that takes about 30 minutes? Check out what you will need below from the supermarket or perhaps your fridge/pantry if you are well-stocked?

Small pasta shells
Ground beef
onion
garlic
cumin
black pepper
taco seasoning
water
Ro*Tel
Medium chunky salsa
Mild or sharp cheddar block
Sliced black olives
Fresh cherry tomatoes
cilantro or green onion

How to make Taco Pasta Casserole

Add hot water to the stock pot to boil pasta. I typically fill my 6 qt. stockpot halfway with water. Boil pasta until al dente.
In your skillet, add your diced onion, garlic, and ground beef. Add pepper, and cumin. Cook beef until browned. Onions will be translucent.
Drain grease into a tin can and set aside.
Add taco spice and 1/3 cup of water to the onions, garlic, and meat mixture, and stir to combine over medium-low heat.
Strain pasta, and return it to the stock pot.
Add the hamburger, onion, and garlic to the pan. Add drained Ro*Tel can to the pan, and the salsa. Mix thoroughly.

Add mixture to the casserole dish.
Sprinkle grated cheddar over the pasta and bake for 15 minutes at 350 degrees Fahrenheit.

Taco pasta bake recipe in a glass dish on a white table.

Once casserole is baked and cheese is melted, add chopped tomatoes, olives, and greens to the top.

Shredded cheese on a taco bake in a glass dish.

Serve casserole with sour cream or tortillas chips crumbled on top. *optional

Cheesy taco pasta baked on a white table with a wooden spoon.

Best cheese to use

For my casseroles, I prefer to hand grate my cheeses using a grater. Hand grated cheese melts so much better because it doesn’t have the non-stick additives in it.

Cheesy taco pasta casserole baked with a napkin.

The cheese melts so perfectly when you grate it by hand. My favorite type for this casserole is mild or extra sharp yellow cheddar.

How to make this on the stove

If you want to make this on the stove, add the cheese to the stockpot (do not bake), and mix until combined, and cheese is melted over low heat. You will not bake the cheese, you will just allow it to melt throughout. Serve warm.

How to freeze & store

Refrigerate any leftovers and store them in an airtight container in the refrigerator. This will last for up to 5 days when stored properly. Microwave for 1-2 minutes per portion or until warmed throughout.

To freeze this casserole do not bake it before hand (only assemble it). You can add the shredded cheese, but instead of baking it, store it in a freezer-safe container. You will bake the casserole after thawing it for 35-45 minutes. Top with olives, and tomatoes once it has baked and enjoy!

More Cheesy Pasta Casseroles

Cheesy Crab Casserole

Cheeseburger Casserole

Buffalo Chicken Casserole

Margherita Pasta Bake

Easy Stuffed Shells with Bacon & Sausage

Cheesy Crab Meat Casserole

Turkey Meatball Casserole

Print Pin

4 from 9 votes

Taco Pasta Casserole

Prep Time 15

Cook Time 15

Total Time 35

Course Dinner

Cuisine American

Servings servings

Calories 570cal

Author Amy Desrosiers

Cost $8

Equipment

9" x 13" glass Pyrex
12" frying pan
6-quart stock pot

Ingredients

16 ounces small pasta shells cooked until al dente
2 lbs. 80/20 ground beef
1 large onion diced
3 cloves garlic minced
1/2 tsp cumin
1/2 tsp ground black pepper
1 ounce taco seasoning
1/3 cup water *for taco seasoning
10 ounces Ro*Tel Mild Tomatoes drained
16 ounces Medium chunky salsa
12 ounces Mild or sharp cheddar block grated by hand
2 tbsps. black olives sliced
2 tbsps. tomatoes halved
1 tbsp cilantro or green onion diced

Optional

tortilla chips
sour cream

Instructions

Add hot water to the stock pot to boil pasta. I typically fill my 6 qt stockpot halfway with water. Boil pasta until al dente.
In your skillet, add your diced onion, garlic, and ground beef. Add pepper, and cumin. Cook beef until browned. Onions will be translucent.
Drain grease into a tin can and set aside.
Add taco spice and 1/3 cup of water to the onions, garlic, and meat mixture, and stir to combine over medium-low heat.
Strain pasta, and return it to the stock pot.
Add the hamburger, onion, and garlic to the pan. Add drained Ro*Tel can to the pan, and the salsa. Mix thoroughly.
Add mixture to the casserole dish.
Sprinkle grated cheddar over the pasta and bake for 15 minutes at 350 degrees Fahrenheit.
Once casserole is baked and cheese is melted, add chopped tomatoes, olives, and greens to the top.
Serve casserole with sour cream or tortillas chips crumbled on top. *optional

Notes

Nutritional values may vary and are meant to be a guide.

Refrigerate any leftovers and store them in an airtight container in the refrigerator.

To freeze this casserole do not bake it. You can add the shredded cheese, but instead of baking it, store it in a freezer-safe container. You will bake the casserole after thawing it for 35-45 minutes. Top with olives, and tomatoes once it has baked and enjoy!

Nutrition