Description
This Overnight Taco Pasta is a hearty, flavorful casserole perfect for a make-ahead dinner. Ground beef is seasoned with taco spices, mixed into a creamy sauce with Velveeta, cream of chicken soup, and diced tomatoes with green chiles, then combined with uncooked elbow macaroni. After refrigerating overnight, the dish is baked until bubbly and topped with melted Mexican cheese blend for a comforting and delicious Tex-Mex inspired meal.
Ingredients
Scale
Meat and Seasoning
- 1 ½ lb lean ground beef
- 1 (1-oz) package taco seasoning
- ½ cup water
Sauce and Dairy
- 1 (10.5-oz) can unsalted cream of chicken soup
- 1 ¼ cup milk
- 1 ¼ cup chicken broth
- 8 oz Velveeta cheese, shredded or diced
Vegetables and Pasta
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 8 oz elbow macaroni, uncooked
Toppings
- 1 cup shredded Mexican cheese blend
Instructions
- Brown the beef: In a skillet over medium heat, cook the ground beef until it is no longer pink. Drain off any excess fat to keep the dish from becoming greasy.
- Season the beef: Add the taco seasoning and water to the cooked beef. Stir well until the water is absorbed and the beef is evenly coated with the seasoning.
- Make the creamy sauce: In a separate saucepan, combine the cream of chicken soup, milk, chicken broth, diced tomatoes with green chiles, and Velveeta cheese. Stir continuously until the mixture becomes smooth and creamy, ensuring the cheese melts evenly.
- Combine beef and sauce: In a large bowl, mix the seasoned beef with the creamy cheese and soup sauce. Add the uncooked elbow macaroni and stir thoroughly to coat the pasta evenly with the mixture.
- Prepare for overnight chilling: Transfer the mixture into a prepared baking pan. Cover tightly with foil and place in the refrigerator overnight to allow the flavors to meld and the pasta to absorb some of the liquid.
- Preheat the oven: The next day, remove the casserole from the fridge and preheat the oven to 350°F (175°C). Uncover the baking pan.
- Add cheese topping and bake: Sprinkle the shredded Mexican cheese blend evenly over the top of the casserole. Bake uncovered for 1 hour or until the cheese is melted, bubbly, and the pasta is fully cooked through.
- Serve: Remove from oven and let cool slightly before serving hot. Enjoy this satisfying, creamy taco pasta casserole!
Notes
- For a spicier dish, use a hot taco seasoning or add some chopped jalapeños.
- If you prefer a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of chicken broth.
- Make sure to drain the diced tomatoes well to prevent the casserole from becoming too watery.
- This dish can also be frozen after baking; thaw and reheat in the oven until warmed through.
- Use a tightly fitting foil cover to avoid drying out the casserole during overnight refrigeration.
