Taco Pasta Casserole
A quick and easy Taco Pasta Casserole, perfect for busy weeknights, combining the flavors of tacos with hearty pasta.
Ingredients
Main Ingredients
- 2 lbs ground beef Can substitute with chicken or turkey
- 16 oz pasta shells
- 15.5 oz salsa
- 1/2 cup shredded cheddar or Mexican blend cheese
- 2 packets taco seasoning (or 1/4 cup if using bulk)
- 1.5 cups water
- 1/2 cup cream cheese or sour cream For a creamy texture
Instructions
Preparation
- Preheat oven to 400˚F.
- Prepare pasta according to the package instructions, then drain and set aside.
- Heat a large Dutch oven or oven-safe skillet on high. Add the ground meat and cook until browned, then drain excess grease.
Combining Ingredients
- Add the cooked pasta directly into the pot with the meat. If not using a Dutch oven, transfer everything to a casserole dish.
- Sprinkle taco seasoning evenly over the meat and pasta, pour water over it, and add salsa. Stir to combine.
- Top with shredded cheese and stir in sour cream or cream cheese for added creaminess.
Baking
- Place the casserole in the preheated oven and bake for 18-22 minutes or until the cheese is melted and bubbling.
- Remove from the oven and let cool for 5 minutes. Add any desired taco-style toppings before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat for best texture in the oven, adding a splash of salsa or broth if it seems dry.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 4g
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