Taco Pasta Casserole

Cheesy beef taco pasta in a white casserole dish

5 from 3 votes

This quick and easy taco pasta casserole is the perfect Taco Night alternative! Tender pasta, ground beef, salsa, and Velveeta cheese is the perfect combination of cheesy, zesty flavors.

Course Dinner

Cuisine Mexican

Keyword Ground Beef Recipe, taco casserole, taco pasta, taco pasta casserole

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 421kcal

Author Blair Lonergan

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 of "thick and chunky" salsa (we like a "medium" variety for some heat)
1 (10.5 ounce) can condensed cream of chicken soup (we like the "Heart Healthy" variety for less sodium and fat)
8 ounces Velveeta cheese, cubed
1 cup shredded Mexican cheese blend (or sub with shredded cheddar cheese)
Optional garnish: fresh cilantro or sliced green onions

Instructions

Preheat the oven to 350°F. Grease an 11 x 7-inch baking dish with nonstick cooking spray; set aside.
2 cups uncooked medium shells pasta
Cook the pasta in a large pot of salted boiling water according to package directions for al dente. Drain.
Meanwhile, cook the ground beef in a Dutch oven or large, deep skillet over medium heat until no longer pink. Drain off the excess grease. Add the chili powder, paprika, garlic powder, and onion powder. Stir until it's warmed through and completely combined with the meat, about 30 seconds.
1 lb. lean ground beef
Stir in the salsa, condesned soup, and Velveeta cheese. Cook, stirring, over medium heat until the cheese melts smoothly into the sauce.
1 (16 ounce) jar of "thick and chunky" salsa, 1 (10.5 ounce) can condensed cream of chicken soup, 8 ounces Velveeta cheese,
Add the cooked pasta to the meat mixture; stir to combine.
Transfer the beef and pasta mixture to the prepared baking dish.
Sprinkle the shredded Mexican cheese on top. Cover with foil.
1 cup shredded Mexican cheese blend
Bake for about 20 minutes, or until the cheese is melted and the filling is hot and bubbly.
Garnish with optional cilantro or green onions and serve immediately.

Notes

You can make taco pasta with another protein – such as ground chicken, ground turkey, or store-bought shredded chicken.
Skip the baking time and make this a one-pot cheesy taco pasta by cooking all the ingredients in a large Dutch oven on the stovetop.
If you don't have shell pasta, you can substitute it with another similar short pasta shape -- such as penne!
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.
When reheating leftovers, loosen up the cheesy pasta with some beef broth or chicken broth. A little goes a long way!

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