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Overnight Taco Pasta
Yield: 8 people
Overnight Taco Pasta – a new family favorite! It is on repeat in our house! Taco mac & cheese with Velveeta and Rotel. YUM! Just dump everything in the casserole dish and refrigerate overnight. No boiling the noodles! Taco meat, cream of chicken, milk, chicken broth, Velveeta, Rotel, taco seasoning, elbow macaroni, and Mexican cheese blend.
Ingredients:
- 1½ lb lean ground beef
- 1 (1-oz) packet taco seasoning
- ½ cup water
- 1 (10.5-oz) can Condensed Cream of Chicken Soup
- 1¼ cup milk
- 1¼ cup chicken broth
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 8-oz Velveeta cheese, shredded or diced
- 8- oz elbow macaroni, uncooked
- 1 cup shredded Mexican cheese blend
Instructions:
- Spray a 9×13-inch pan with cooking spray.
- In a skillet over medium-high heat cook ground beef until no longer pink. Drain fat. Add taco seasoning and water. Cook for 5 minutes until water has been absorbed.
- In a saucepan over medium heat, combine soup, milk, chicken broth, diced tomatoes and green chiles, and Velveeta. Cook just until Velveeta melts.
- Combine cooked taco meat and sauce mixture. Stir in uncooked pasta.
- Pour pasta mixture into prepared pan. Cover and refrigerate overnight.
- Remove casserole from refrigerator and uncover.
- Preheat oven to 350ºF.
- Top casserole with cheddar cheese. Bake, uncovered, for 1 hour.
Notes:
Can freeze leftover casserole for later. To reheat - thaw and either cover and bake in the oven or microwave the dish until warm.
Use mild diced tomatoes and green chiles if worried about the heat.
I used a bag of shredded Velveeta cheese. Walmart sells it.