Cheesy Taco Pasta Casserole
This Cheesy Taco Pasta Casserole is a bold, comforting fusion of cheesy pasta and taco flavors that's perfect for weeknight dinners or meal prep.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Baking dish (9x13 inches)
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 8 ounces elbow macaroni The perfect pasta shape for holding the sauce and cheese.
- 1 pound ground beef Provides rich, savory flavor and protein.
- 1 packet taco seasoning Adds that signature taco spice blend.
- 15 ounces black beans drained and rinsed – Adds fiber and a creamy texture.
- 1 cup corn kernels fresh or frozen – Sweetness and a pleasant crunch.
- 1 cup salsa For moisture and a tangy, spicy kick.
- 1 cup shredded cheddar cheese Sharp and melty goodness.
- 1 cup shredded Monterey Jack cheese Creamy and mild to balance the cheddar.
- 1 cup sour cream Adds creaminess and a slight tang.
- 1 teaspoon garlic powder For subtle depth.
- 1 teaspoon onion powder Enhances the savory flavors.
- salt and pepper to taste – To season everything perfectly.
- chopped green onions for garnish – Fresh, mild onion flavor and color contrast.
Instructions
Method: Cheesy Taco Pasta Casserole
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain well and set aside.
- In the same pot, add the ground beef over medium heat. Break it apart with a wooden spoon and cook until it’s no longer pink, about 6–8 minutes. Drain any excess fat.
- Sprinkle in the taco seasoning, garlic powder, onion powder, salt, and pepper. Stir to coat the beef evenly in the spices.
- Stir in the black beans, corn kernels, and salsa. Allow the mixture to simmer for 3–4 minutes so the flavors meld and the salsa slightly thickens.
- Return the cooked pasta to the pot with the beef mixture. Gently fold in the sour cream and half of the shredded cheddar and Monterey Jack cheeses until everything is evenly mixed.
- Pour the entire mixture into your greased baking dish. Sprinkle the remaining cheese evenly over the top.
- Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 20–25 minutes or until the cheese on top is melted and bubbly.
- Remove from the oven and let it rest for 5 minutes. Sprinkle chopped green onions over the top for a fresh burst of color and flavor. Serve warm and enjoy!
Notes
- Use ground turkey or chicken instead of beef for a leaner protein option.
- Swap regular cheese and sour cream for reduced-fat versions to lower saturated fat.
- Try adding extra vegetables like bell peppers or zucchini for more fiber and nutrients.
- Whole wheat elbow macaroni is a great alternative for added fiber.
- If casserole is dry, add a splash of broth before baking; if too saucy, bake uncovered longer.