Taco Pasta Casserole

4 from 9 votes

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 mealtime rotation.

Prep Time15

Cook Time15

Total Time35

Course: Dinner

Cuisine: American

Keyword: taco casserole, Taco pasta, Taco pasta casserole

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