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Square overhead shot of taco pasta casserole.
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5 from 3 votes

Taco Pasta Casserole

Tender pasta shells, seasoned ground beef, and a creamy Velveeta-salsa sauce come together in this easy taco pasta casserole. It's a cheesy, zesty bake that's ready for the oven in just 15 minutes of prep.
Course Dinner
Cuisine Mexican
Keyword cheesy taco pasta, taco pasta bake, taco pasta casserole
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 421kcal
Author Blair Lonergan

Equipment

  • 11 x 7-inch baking dish

Ingredients

  • 2 cups uncooked medium shells pasta
  • 1 lb. lean ground beef
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 (16 ounce) jar thick and chunky salsa (medium heat recommended)
  • 1 (10.5 ounce) can condensed cream of chicken soup (Heart Healthy variety for less sodium)
  • 8 ounces Velveeta cheese, cubed small
  • 1 cup shredded Mexican cheese blend (or cheddar)
  • Optional garnish: fresh cilantro, sliced green onions

Instructions

  • Preheat the oven to 350°F. Grease an 11x7-inch baking dish with nonstick cooking spray and set aside.
  • Cook the pasta in a large pot of salted boiling water according to package directions for al dente. Drain and set aside.
    Cooked and drained pasta shells.
  • Meanwhile, cook the ground beef in a Dutch oven or large deep skillet over medium heat until no longer pink. Drain off excess grease. Stir in the chili powder, paprika, garlic powder, and onion powder; cook for about 30 seconds.
    Browning ground beef in a skillet.
  • Stir in the salsa, condensed soup, and cubed Velveeta. Cook over medium heat, stirring, until the cheese melts into a smooth sauce.
    Adding the salsa and cheese to the beef to make a creamy sauce.
  • Add the cooked pasta and stir to combine.
    Adding the cooked noodles to the beef and sauce mixture.
  • Transfer the mixture to the prepared baking dish.
    Transferring taco pasta to a baking dish.
  • Sprinkle the shredded cheese evenly over the top. Cover with foil.
    Sprinkling cheese on top of the casserole.
  • Bake for about 20 minutes, until the cheese is melted and the filling is hot and bubbly. Garnish with cilantro or green onions and serve immediately.
    Horizontal overhead image of taco pasta casserole.

Notes

Ingredients
  • Use a thick and chunky salsa (thin salsas make the sauce watery).
  • Cube the Velveeta small so it melts evenly and quickly.
  • Any short pasta shape works: small shells, elbow macaroni, or rotini. You may need slightly more than 2 cups with smaller shapes.
Cooking
  • Cook pasta to al dente only (it keeps cooking in the oven).
  • For extra taco flavor, stir a teaspoon of taco seasoning in with the spices in Step 3.
  • Stovetop option: Skip the baking dish and finish the casserole in the Dutch oven over medium-low heat until hot and bubbly.
  • Protein swaps: Ground turkey, ground chicken, or about 2 cups of shredded rotisserie chicken all work well in place of ground beef.
  • Cooking for two? Cut all ingredients in half and bake in a small (about 1 quart) baking dish.
Storage
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheat with a splash of broth to loosen the sauce.
  • Freeze the unbaked casserole (tightly wrapped) for up to 3 months. Thaw in the refrigerator overnight before baking.
  • Make ahead: Assemble up to 24 hours in advance and refrigerate. Let it rest at room temperature for 20 minutes before baking, or add a few extra minutes to the bake time.

Nutrition

Serving: 1/6 of the recipe | Calories: 421kcal | Carbohydrates: 40g | Protein: 35g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 1462mg | Potassium: 994mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1224IU | Vitamin C: 2mg | Calcium: 469mg | Iron: 3mg