Taco Pasta Casserole
This taco pasta casserole combines the bold flavors of taco seasoning with hearty pasta for a satisfying meal. Topped with melted cheese and fresh ingredients, it’s perfect for a family dinner or a potluck gathering. Enjoy a delicious and comforting dish that brings everyone together!
This recipe is mexican style, dinner, scaled for 6 servings, with 15 min prep and 30 min cook.
Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 6
Quick cooking notes
- Core ingredients include corn, taco seasoning, black beans, green onions.
- Follow all 9 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 1 cup corn (frozen or canned)
- 1 packet taco seasoning
- 1 can black beans (drained and rinsed)
- 1 bunch green onions (chopped)
- 1 can diced tomatoes (with juice)
- 1 pound ground beef (browned)
- 2 cups cheddar cheese (shredded)
- 1 cup sour cream
- 2 cups elbow macaroni (uncooked)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a large skillet, brown the ground beef over medium heat until fully cooked, breaking it apart as it cooks.
- Add the taco seasoning, black beans, corn, and diced tomatoes to the skillet, stirring to combine and heat through.
- In a large mixing bowl, combine the cooked macaroni with the beef mixture and half of the shredded cheddar cheese.
- Transfer the mixture to a greased casserole dish and spread evenly.
- Top with the remaining cheddar cheese and bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with sour cream and chopped green onions before serving.
Nutrition (per serving)
- Calories: 450
- Protein: 28 g
- Fat: 20 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Sugar: 3 g
- Sodium: 800 mg
Nutrition values are estimates based on stored ingredient totals and serving size.