Taco Pasta Casserole Recipe - get ready to experience a flavor-packed fiesta! This Tex-Mex twist on a classic comfort food brings together tender pasta, seasoned ground beef, zesty tomatoes, and a blend of Mexican spices, all topped with a generous layer of ooey-gooey cheese. It's a cheesy, savory, and satisfying dish that will have everyone coming back for seconds. Serve it with your favorite taco toppings like sour cream, diced tomatoes, and fresh cilantro for a customizable and delicious meal.
Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Bring a large pot of water to a boil over medium-high heat. Add elbow macaroni to the pot and cook according to package instructions for al dente. Drain and set aside.
While the pasta is cooking, cook ground beef in a large skillet over medium-high heat until no longer pink. Drain excess grease.
Add taco seasoning and Rotel diced tomatoes and green chiles to the skillet and cook for an additional 2 minutes. Add Velveeta cheese to the skillet and cook over medium heat until melted. Remove from heat.
In a large bowl, stir together the beef mixture, black beans, corn, Alfredo sauce, 1 cup of shredded cheese, and cooked pasta.
Pour the pasta mixture into the prepared pan.
Bake in a preheated oven for 25 minutes, or until bubbly. Top the casserole with more shredded cheese and bake for an additional 5 minutes, until the cheese has melted.
Notes:
Can substitute ground turkey or ground chicken for lower calories.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
Can I make Taco Pasta Casserole ahead of time? Yes! Assemble the casserole and cover the baking dish with plastic wrap. Store the casserole in the fridge overnight.
When ready to bake, bring the dish to room temperature and bake as directed.
Can I freeze Taco Pasta? Yes! Prepare the casserole and cover the baking dish with plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
When ready to eat, thaw and bake as directed.
Store leftovers in an airtight container in the refrigerator.