A cozy, crowd-pleasing dish that combines the bold flavors of taco night with the comfort of a cheesy pasta bake. Perfect for busy weeknights, potlucks, or when you’re craving something hearty with a Mexican twist, this casserole is simple to throw together and bursting with flavor. It’s one of those meals the whole family will ask for again and again!
Ingredients:
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12 oz (about 3 cups) uncooked pasta (elbow, rotini, or penne work great)
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1 lb ground beef or ground turkey
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1 small onion, chopped
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1 packet taco seasoning
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1/2 cup water
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1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
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1 (8 oz) can tomato sauce
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1 cup frozen corn (optional)
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1 1/2 cups shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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Sour cream, green onions, and crushed tortilla chips (for topping, optional)
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Instructions:
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Cook the pasta according to package directions. Drain and set aside.
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Brown the meat in a large skillet over medium heat. Add the chopped onion and cook until soft.
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Add taco seasoning and 1/2 cup water. Stir in Rotel, tomato sauce, and corn (if using). Let simmer for 5 minutes.
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Combine pasta and meat sauce in a large mixing bowl or the pasta pot. Stir in 1 cup of the cheddar cheese.
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Transfer to a greased 9×13” baking dish. Sprinkle remaining cheddar and Monterey Jack on top.
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Bake at 350°F (175°C) for 15–20 minutes, or until cheese is melted and bubbly.
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Top and serve! Garnish with sour cream, green onions, and crushed tortilla chips if desired.
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Tips:
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Make it spicy by adding jalapeños or using spicy Rotel.
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Want it creamier? Stir in 1/2 cup of sour cream or cream cheese before baking.
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Add black beans or bell peppers for more texture and nutrition.
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Let me know if you’d like a version for the freezer, or a spicy chipotle twist!
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