| Prep Time: 15 minutes | Cook Time: 25–30 minutes | Yield: 8 servings |
What happens when you combine the universally loved flavors of Taco Tuesday with the hearty comfort of a baked pasta dish? You get this incredible Taco Pasta Casserole. This dish is a true family favorite, delivering a creamy, savory, cheesy meal that is both incredibly easy to make and friendly to any budget.
This casserole is a winner because it utilizes affordable ingredients like ground beef and pasta, transforming them into a satisfying meal that everyone—from toddlers to grandparents—will ask for again and again. The mixture of taco seasoning, salsa, and sour cream creates a rich, creamy sauce that coats every noodle, turning this humble bake into the perfect cheap ground beef pasta bake and a lifesaver for busy weeknights.
Why You’ll Love This Casserole
- Budget-Friendly Winner: Uses ground beef and pantry staples to feed 8 people affordably.
- Ultimate Comfort Fusion: Combines the best elements of Mexican-inspired flavors with classic American baked pasta comfort.
- Easy and Quick Prep: The active cooking time is under 20 minutes, making it a viable quick weeknight dinner.
- Fantastic Leftovers: It reheats beautifully, making it perfect for meal prepping lunch the next day.
What It Tastes Like
This casserole is rich, savory, and warmly spiced. The primary flavor is classic taco seasoning (cumin, chili powder, oregano), which is mellowed by the creamy richness of the sour cream and melted cheese. The pasta provides a satisfying chew, while the salsa adds a fresh, tangy kick. It’s warm, gooey, and tastes like a festive party in a dish.
Ingredients & Quantities
This recipe makes a generous 9×13 inch casserole, perfect for feeding a large family or ensuring plenty of leftovers.
For the Casserole Base:
- 1 pound Medium Pasta Shells, Elbows, or Rotini
- 1 Tablespoon Olive Oil
- 1 pound Lean Ground Beef (90/10 ratio is ideal)
- 1 package (1 ounce) Taco Seasoning Mix
- 1/2 cup Water
- 1 cup Salsa (medium heat recommended)
- 1 cup Sour Cream (full-fat or reduced fat)
- 1/2 cup Milk (whole milk or 2%)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
For the Cheese & Toppings:
- 2 cups Shredded Cheddar Cheese (or Mexican blend), divided
- 1/2 cup Chopped Black Olives (optional)
- 1/2 cup Chopped Cilantro, for garnish
- 1 cup Crushed Tortilla Chips (for serving)
Step-by-Step Instructions
- Cook Pasta: Preheat oven to 375°F (190°C). Cook the 1 pound of pasta according to package directions until al dente (still slightly firm). Drain the pasta and set aside.
- Cook Meat: While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 pound ground beef and cook, breaking it up, until browned. Drain any excess grease.
- Season Meat: Stir in the 1 package taco seasoning mix and 1/2 cup water. Bring to a simmer and cook for 5 minutes, until the sauce thickens slightly.
- Create Creamy Sauce: Remove the meat from the heat. Stir in the 1 cup salsa, 1 cup sour cream, 1/2 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until the sauce is uniform and creamy.
- Assemble Filling: Add the cooked, drained pasta and 1 cup of shredded cheddar cheese (save the rest for the topping) to the meat and sauce mixture. Stir until everything is evenly coated. Pro Tip: Add the optional 1/2 cup black olives now for extra flavor.
- Bake: Transfer the entire mixture to a lightly greased 9×13 inch baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Cook: Bake for 25–30 minutes, or until the casserole is hot throughout and the cheese on top is melted, golden brown, and bubbly.
- Serve: Let the casserole rest for 5 minutes before serving. Garnish with fresh cilantro and crushed tortilla chips for a final crunch.
Storage & Freezing
- Fridge: Store cooled leftovers in an airtight container for up to 4 days. The pasta will absorb more liquid as it sits, making it even thicker.
- Reheating: Reheat individual portions in the microwave. Reheat the entire casserole (covered with foil) in the oven at 350°F until warm.
- Freezing (Unbaked): Assemble the casserole (do not add the top layer of cheese). Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge and add the top layer of cheese right before baking.
Frequently Asked Questions
Can I make this vegetarian? Yes! Substitute the ground beef with 1 pound of plant-based ground meat substitute, or use 1 can each of rinsed and drained black beans and kidney beans for a hearty meatless base.
What kind of pasta should I use? Short, sturdy pasta shapes work best to hold the heavy sauce. Medium shells, elbow macaroni, rotini, or even penne are excellent choices.
How can I make the spice level hotter? Use a “hot” variety of salsa, add a diced jalapeño when sautéing the meat, or stir in a teaspoon of chili powder or cayenne pepper with the taco seasoning.
Conclusion
This Taco Pasta Casserole is the definition of easy family dinner idea perfection. It’s cheap, fast, fun, and utilizes the familiar, comforting flavors of Tex-Mex cuisine. Get ready for this recipe to become an instant weeknight staple!
