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This easy Taco Pasta Casserole brings two dinnertime favorites together – classic mac and cheese and zesty tacos! This taco pasta recipe is one of those easy dinners the whole family will love, and it’s ready for the oven in about 15 minutes!
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All of my fellow busy parents out there – I know you can appreciate another easy weeknight dinner recipe (and this one is actually a kid’s favorite – that’s not chicken nuggets for once!) In fact, your husband might love this one more than the children do!
This cheesy taco pasta bake is like a combination of homemade Hamburger Helper (just like Mom and Grandma used to make) and a tasty homemade taco mac and cheese. I basically just jazzed up some Velveeta shells and cheese with flavorful ground beef, salsa, and even more shredded cheese to make a delicious meal that’s a perfect change up on Taco Tuesday (or any night of the week!).
Ingredients for Cheesy Taco Pasta Casserole
You only need a handful of simple ingredients to make this easy and delicious recipe! Dinner comes together in about 15 minutes of prep and 20 minutes in the oven. As always, the complete ingredients and directions are listed in the printable recipe card below.
- Medium Pasta Shells: the perfect pasta shape to hold pockets of the zesty, cheesy sauce.
- Ground Beef: use lean ground beef for less fat to drain during the cooking process.
- Salsa: jarred salsa is a semi-homemade shortcut for adding veggies to the dish. You can use your favorite brand.
- Cream of Chicken Soup & Velveeta Cheese: these two ingredients make up the creamy, cheesy sauce for this taco casserole.
- Shredded Cheese: you can use any blend you prefer, but we love a Mexican blend or simple cheddar cheese.
What kind of pasta can I use in this taco pasta bake?
Medium shells are the perfect type of pasta for a taco bake – they hold on to pockets of sauce, cook perfectly to al dente, and are satisfying without feeling overwhelming. Other pasta shapes you can use are small shells, elbow macaroni, or even rotini pasta. If you use smaller pasta, you might need more than the recommended 2 cups in this recipe.
How to Season the Ground Beef Mixture
The salsa in this recipe does a lot of heavy lifting as far as seasoning. However, you can easily add your favorite taco seasoning mix for even more of that iconic taco flavor! A homemade taco seasoning is a mix of chili powder, cumin, garlic, onion, and other spices you certainly have hanging out in your pantry. I love having it on hand for any other taco night meal we decide to whip up.
Can I use fresh vegetables instead of salsa?
I love using jarred salsa in this recipe because it’s quick and easy. It adds liquid, the vegetables are already cooked, and you just have to dump the jar into the taco meat and it’s ready to go. If you want to use fresh vegetables, you can – but it adds prep and cooking time to the recipe.
Dice up whatever vegetables you want to use – fresh diced tomatoes, green bell pepper, onions, garlic, etc. – and cook them along with the ground beef. You can also use canned Rotel tomatoes and green chiles instead of salsa. Add black beans or canned corn to further bulk up the taco meat.
How to Make Taco Pasta Casserole
In just a few simple steps, this creamy taco pasta bake comes together for a real crowd-pleaser. To make this delicious meal, you need a large skillet, baking dish, and a large pot for cooking the pasta. This recipe can also be made in a large Dutch oven.
- Cook the pasta in a large pot of water according to package directions, then drain.
- Brown the ground beef in a large skillet or Dutch oven, and drain off any fat.
- Stir in the salsa, cream of chicken soup, and cubed Velveeta cheese; cook over medium-high heat until the cheese melts.
- Add the cooked pasta, then transfer the mixture to a baking dish. Sprinkle the shredded cheese over the top of the casserole.
- Bake the taco pasta in a 350-degree oven for 20 minutes until the cheese is melted.
What to Serve with Taco Pasta
Taco pasta casserole isn’t complete without your favorite taco toppings! This Mexican-inspired pasta dinner pairs nicely with:
- Fresh salsa, sour cream, guacamole, and tortilla chips
- Healthy Corn Salad
- Black Bean and Corn Salad
- A simple green salad tossed with buttermilk dressing
- Quick and Easy Pico de Gallo
- 5-Minute Creamy Corn Dip
- Easy Spanish Rice
- Jalapeño Cheddar Mexican Cornbread
How to Prep & Store Taco Pasta Casserole
Busy weeknights often get away from us, and by the time dinnertime comes around, the last thing we want is a complicated recipe. That’s why this taco pasta is a family favorite – you can make it ahead of time, and it makes plenty of leftovers for lunch or dinner the next day.
- Prep Ahead: assemble the taco pasta casserole in advance and keep it in the refrigerator overnight or until you’re ready to bake. (Make sure to allow the dish to cool completely before packing it up in the fridge.)
- Freezer-Friendly: Taco pasta can be wrapped tightly and stored in the freezer for up to three months. Thaw the dish in the fridge completely before baking, give the ingredients a stir, and pop it in the oven.
- Storing Leftovers: Taco pasta will last when stored in an airtight container for up to 5 days.
Cook’s Tips and Recipe Variations:
- 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!
If you love cheese, then I know that you’ll love this Taco Pasta too! It’s the creamiest, cheesiest, and easiest dinner that you’ve had in a long time – the ultimate comforting meal!
More Easy Taco Recipes to Try
Taco Pasta Casserole
Ingredients
- 2 cups uncooked medium shells pasta
- 1 lb. lean ground beef
- 1 jar salsa (16 oz.)
- 1 can condensed cream of chicken soup (10.5 oz.) NOT diluted
- 8 oz. diced Velveeta cheese
- 1 cup shredded Mexican blend or cheddar cheese
Instructions
- Cook the pasta in a large pot of salted water according to package directions. Drain when the pasta reaches al dente.2 cups uncooked medium shells pasta
- Meanwhile, cook the beef in a Dutch oven over medium heat until no longer pink; drain.1 lb. lean ground beef
- Stir in the salsa, soup, and Velveeta cheese; heat through.1 jar salsa (16 oz.), 1 can condensed cream of chicken soup (10.5 oz.), 8 oz. diced Velveeta cheese
- Stir the cooked pasta into the meat mixture. Transfer the taco pasta to a greased 11-in x 7-in baking dish.
- Sprinkle with shredded Mexican cheese.1 cup shredded Mexican blend or cheddar cheese
- Cover and bake at 350 degrees F for about 20 minutes or until cheese is melted.
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!
Sounds yummy, thank you for sharing.
Thanks for stopping by, Sara!
I’ve never even considered this combination, this is awesome YUM totally trying it.
Oh yum! This is going on my meal plan 🙂
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing!
A healthier option for a family favorite.
Thank you!
This sounds like perfect comfort food, Blair! I’ve tried something similar before, but I love that you used Velveeta and condensed soup in here. I’ve got to try this!
Total comfort food! Yesssss! 🙂
Anything taco related is a winner in our house so this looks perfect!
Thanks, Kristy! Exactly — you can’t go wrong with this combination of ingredients!
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!
Awesome! Your substitutions sound perfect. Thanks, Adam!
I made it with ground beef and a can of condensed tomato soup. It tasted great.
We’re so glad it turned out well for you, Sharon!