Taco Pasta Casserole

This creamy taco pasta casserole brings two dinnertime favorites together: classic mac and cheese and zesty tacos. It’s a cheesy, crowd-pleasing bake that’s ready for the oven in just 15 minutes of prep.

Before You Get Started

A few quick notes before you start will help this casserole turn out just right.

⇢ Use thick and chunky salsa. Thin restaurant-style salsa adds too much liquid and can make the sauce watery rather than rich and saucy. Stick with a “thick and chunky” variety for the best result.

⇢ Cook the pasta to al dente only. The shells will keep cooking in the oven, so pulling them just shy of done keeps them from turning mushy in the finished dish.

⇢ Cube the Velveeta small. Smaller pieces melt faster and more evenly into the sauce, so you’re not stirring over the heat any longer than necessary.

How to Make Taco Pasta Casserole

This recipe comes together in just a few simple steps. You’ll need a large pot for the pasta, a Dutch oven or deep skillet for the beef and sauce, and an 11×7-inch baking dish.

Step 1: Cook the Pasta

Cook the shell pasta in a large pot of salted boiling water according to package directions for al dente. Drain and set aside. 

The shells are perfect for this recipe because they hold onto pockets of the saucy filling. Small shells, elbow macaroni, or rotini all work as substitutes. 

If you go with a smaller shape, you may need a bit more to fill the dish.

Step 2: Brown the Beef

Cook the lean ground beef in a Dutch oven or large deep skillet over medium heat until no longer pink. Drain off the excess grease well. 

Stir in the chili powder, paprika, garlic powder, and onion powder, and cook for about 30 seconds until fragrant. Using lean ground beef means less fat to drain, which keeps the sauce from turning greasy.

⇢ Want more taco flavor? Stir in a teaspoon of taco seasoning along with the spices at this point for an extra punch of that classic taco taste.

Ground turkey or ground chicken work well here too. You can also use store-bought shredded rotisserie chicken if you want to skip the browning step entirely.

Step 3: Build the Sauce

Add the salsa, condensed cream of chicken soup, and cubed Velveeta to the skillet with the beef. Cook over medium heat, stirring, until the Velveeta melts into a smooth, creamy sauce. 

The salsa does a lot of the seasoning work here, adding vegetables, liquid, and zesty flavor all at once. The Velveeta creates the creamy base, while the shredded cheese on top browns and bubbles in the oven. Both play different roles, so don’t skip either one.

Step 4: Combine and Transfer

Add the cooked pasta to the beef and sauce mixture and stir to combine. Transfer everything to a greased 11×7-inch baking dish. 

Sprinkle the shredded Mexican blend cheese (or cheddar) evenly over the top. Cover the dish with foil.

⇢ Prefer the stovetop? Skip the baking dish and finish everything right in the Dutch oven over medium-low heat until hot and bubbly. My one-pot taco pasta uses a similar method with a few ingredient tweaks, and it’s a great option when you want to skip the oven entirely.

Step 5: Bake

Bake in a 350°F oven for about 20 minutes, until the cheese is melted and the filling is hot and bubbly. Let it rest for a few minutes before serving. Resting helps the sauce settle and makes it easier to scoop.

Garnish with fresh cilantro or sliced green onions, then set out sour cream, extra salsa, and whatever taco toppings your family loves. 

Everyone can build their own bowl right at the table. A scoop of my ranch style beans or a bowl of chips with easy guacamole rounds out the meal nicely if you want something on the side.

Just made this and it was delicious. My wife is vegetarian, so I used black beans, diced bell pepper, and diced jalapeno in lieu of beef. Love it!

– Adam

Storage and Make-Ahead

Prep Ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Let it sit at room temperature for about 20 minutes before baking, or add a few extra minutes to the oven time if going straight from cold.

Storing Leftovers: Leftover taco pasta keeps in an airtight container in the refrigerator for up to 5 days.

Reheating: When reheating leftovers, add a splash of beef broth or chicken broth to loosen up the sauce. The pasta will absorb liquid as it sits, so a little goes a long way. Reheat gently in a saucepan over low heat, or microwave individual portions for 1 to 2 minutes.

Freezing: Wrap the assembled (unbaked) casserole tightly and freeze for up to 3 months. Thaw completely in the refrigerator overnight before baking. Give the filling a stir before it goes in the oven.

Frequently Asked Questions

What kind of cheese works best in this recipe?

Velveeta is the key to the creamy sauce; it melts smoothly without breaking or getting grainy the way other cheeses can. For the shredded topping, a Mexican blend or plain cheddar both work great. The topping is about the melty, slightly browned finish, so use whatever shredded cheese your family already loves.

Can I make this on the stovetop instead of baking it?

Yes. Skip the transfer to the baking dish and finish everything in the Dutch oven or skillet on the stovetop. Once the Velveeta sauce is smooth and the pasta is stirred in, just let it heat through over medium-low until hot and bubbly. It’s a great option when you want dinner even faster.

Can I use a different protein?

Absolutely. Ground turkey and ground chicken both work well in place of ground beef. For the quickest version, stir in about 2 cups of shredded rotisserie chicken instead. This skips the browning step and still gives you plenty of flavor.

More Easy Ground Beef Dinners

• Shipwreck Casserole
• Taco Stuffed Shells
• Dump and Bake Taco Casserole
• Taco Casserole with Rice