Basic Taco Pasta Casserole Recipe

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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!

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