Go Back Email Link
–+ servings
featured image taco pasta bake

Taco Pasta Casserole

Genevieve Jerome
Taco Pasta Casserole Bake is an easy cheesy taco pasta that will remind you of a burrito supreme from Taco Bell in pasta form, but so much better! This easy taco pasta bake will be the hit at the dinner table and is the perfect comfort food meal all year long! Taco pasta casserole is like Macaroni and Cheese but turned up a notch. This creamy taco pasta bake will send a smile to everyone's face!
5 from 109 votes
Print Recipe Pin Recipe
Share on Facebook Grow
Prep Time 10 minutes
Cook Time 15 minutes
Course Casseroles Recipes, Dinner recipes, Pasta Recipes, Easy Dinners
Cuisine American
Servings 6 people
Calories 108 kcal

Equipment

Ingredients
  

  • 1 16 oz box Macaroni noodles or Mac Shells
  • 1 pound ground beef
  • 1 diced yellow onion
  • 1 packet Taco Seasoning
  • 1 diced tomato
  • 1 chopped red or green bell pepper
  • 1 cup sour cream
  • 1 cup salsa
  • 1 bag Mexican Shredded Cheese
  • 1 18 oz bag Sharp Cheddar Shredded Cheese
  • 1 bunch fresh cilantro
  • 1 box Beef Stock
  • Tortilla Chips for topping

Instructions
 

  • Preheat oven to 350-degrees
  • In a Dutch oven on the stovetop, saute the ground beef and chopped yellow onion and taco seasoning. Add ¼-cup of water and simmer the beef on medium heat until browned.
  • Add the diced tomato and chopped bell pepper to the ground beef mixture and combine. Keep the ground beef mixture on low heat.
  • Next, add the sour cream, and salsa and mix until well combined.
  • Add the dry macaroni pasta to the ground beef mixture and then add the beef stock and cover the Dutch oven and simmer over medium heat. Stir the pasta frequently to keep the macaroni from sticking to the bottom of the pan.
  • You can also cook the pasta separately and then once it's cooked, add it to the beef mixture.
  • Once the pasta is cooked through, add the Mexican shredded cheese and the Sharp Cheddar shredded cheese and mix the pasta and beef mixture until well combined.
  • Top the prepared taco pasta casserole with tortilla chips and cover the Dutch Oven, and bake it in the oven at 350-degrees for 10-minutes.
  • Remove from the oven, let cool for a few minutes, then add to pasta bowls and top with the fresh cilantro and enjoy!

Notes

Recipe Notes: 
We cook everything in the Dutch Oven to make this recipe easier and clean up a breeze. You can also cook the pasta separately if you see fit. 
Taco Pasta Casserole freezes well. Simply place leftover in a glass, airtight container and reheat in a greased casserole dish at 350-degrees in the oven when ready to eat. 
This recipe makes a lot of food! You're bound to have leftovers which makes a for a yummy lunch the next day! 
You can store Taco Pasta Casserole in the Dutch Oven in the fridge for 3-days, or freeze any leftover right away. 
You can also make this entire recipe in a stock pot using the same instructions above. 

Nutrition

Serving: 1bowlCalories: 108kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 23mgSodium: 771mgPotassium: 221mgFiber: 2gSugar: 5gVitamin A: 1866IUVitamin C: 36mgCalcium: 57mgIron: 1mg
Tried this recipe? Follow us on InstagramMention @fittyfoodlicious or tag #fittyfoodliciousrecipes!