Basic Taco Pasta Casserole Recipe

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:

• 12 oz (about 3 cups) uncooked pasta (elbow, rotini, or penne work great)

• 1 lb ground beef or ground turkey

• 1 small onion, chopped

• 1 packet taco seasoning

• 1/2 cup water

• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained

• 1 (8 oz) can tomato sauce

• 1 cup frozen corn (optional)

• 1 1/2 cups shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• Sour cream, green onions, and crushed tortilla chips (for topping, optional)

• Instructions:

  1. Cook the pasta according to package directions. Drain and set aside.

  2. Brown the meat in a large skillet over medium heat. Add the chopped onion and cook until soft.

  3. Add taco seasoning and 1/2 cup water. Stir in Rotel, tomato sauce, and corn (if using). Let simmer for 5 minutes.

  4. Combine pasta and meat sauce in a large mixing bowl or the pasta pot. Stir in 1 cup of the cheddar cheese.

  5. Transfer to a greased 9×13” baking dish. Sprinkle remaining cheddar and Monterey Jack on top.

  6. Bake at 350°F (175°C) for 15–20 minutes, or until cheese is melted and bubbly.

  7. Top and serve! Garnish with sour cream, green onions, and crushed tortilla chips if desired.

  8. Tips:

     • Make it spicy by adding jalapeños or using spicy Rotel.

     • Want it creamier? Stir in 1/2 cup of sour cream or cream cheese before baking.

     • Add black beans or bell peppers for more texture and nutrition.

     • Let me know if you’d like a version for the freezer, or a spicy chipotle twist!