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Cheesy beef taco pasta in a white casserole dish
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5 from 1 vote

Taco Pasta

Two dinnertime favorites come together in one dish for this Mexican twist on the classic mac and cheese -- an easy Taco Pasta!
Course Dinner
Cuisine Mexican
Keyword Ground Beef Recipe, taco casserole, taco pasta
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings 4 - 6 servings
Calories 524kcal
Author Blair Lonergan


  • 2 cups (about 5.3 ounces) uncooked medium shells pasta
  • 1 lb. lean ground beef
  • 1 (16 ounce) jar salsa
  • 1 (10.5 ounce) can condensed cream of chicken soup, NOT diluted
  • 8 ounces diced Velveeta cheese
  • 1 cup (4 oz) shredded Mexican blend or cheddar cheese


  • Cook pasta according to package directions. Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain.
  • Stir in the taco sauce, soup, and Velveeta cheese; heat through.
  • Drain pasta; stir into meat mixture. Transfer to a greased 11-in x 7-in baking dish.
  • Sprinkle with shredded Mexican cheese.
  • Cover and bake at 350 degrees F for about 20 minutes or until cheese is melted.


  • Make chicken taco pasta by substituting ground chicken in this recipe or by using shredded chicken from a store-bought rotisserie chicken
  • If you don't have shells pasta, you can substitute with another similar short pasta shape -- such as penne!
  • Prep ahead! Assemble this casserole in advance and keep it in the refrigerator overnight or wrapped tightly in the freezer until ready to bake. You can freeze the casserole before baking for up to three months.
  • Cooking just for two? Cut all of the ingredients in half and bake the pasta in a small (about 1 quart) casserole dish. The rest of the instructions remain the same.


Serving: 1/6 of the recipe | Calories: 524kcal | Carbohydrates: 36g | Protein: 28.6g | Fat: 28.4g | Saturated Fat: 13.7g | Cholesterol: 97.5mg | Sodium: 1654mg | Fiber: 1.3g | Sugar: 3.5g