Description
Overnight Taco Pasta is a delicious, comforting casserole combining seasoned ground beef, creamy Velveeta cheese sauce, diced tomatoes with green chiles, and elbow macaroni. Prepared by mixing cooked taco meat with a cheesy sauce and uncooked pasta, it is refrigerated overnight and baked the next day for a flavorful, easy-to-make meal perfect for a family dinner.
Ingredients
Scale
Meat and Seasoning
- 1½ lb lean ground beef
- 1 (1-oz) package taco seasoning
- ½ cup water
Cheese Sauce
- 1 (10.5-oz) can Unsalted 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
Pasta and Toppings
- 8-oz elbow macaroni (uncooked)
- 1 cup shredded Mexican cheese blend
Instructions
- Prepare the pan: Spray a 9×13-inch baking pan with cooking spray to prevent sticking during baking.
- Cook the ground beef: Heat a skillet over medium-high heat and cook the ground beef until no longer pink. Drain excess fat carefully. Add the taco seasoning and water to the skillet and cook for about 5 minutes until the liquid is absorbed, allowing the seasoning to infuse into the meat.
- Make the cheese sauce: In a saucepan over medium heat, combine the cream of chicken soup, milk, chicken broth, diced tomatoes with green chiles (drained), and Velveeta cheese. Stir frequently and cook just until the Velveeta melts fully, creating a smooth, creamy sauce.
- Combine meat and sauce: Stir together the cooked taco meat and the cheese sauce mixture. Then add the uncooked elbow macaroni to this mixture and stir until everything is well combined.
- Assemble casserole and refrigerate: Pour the pasta mixture into the prepared 9×13-inch pan. Cover the pan tightly and refrigerate it overnight, allowing the flavors to meld and the pasta to soften slightly.
- Prepare to bake: Remove the casserole from the refrigerator and uncover it. Allow it to come slightly closer to room temperature while you preheat your oven.
- Preheat the oven: Set your oven to 350ºF (175ºC) to heat while you add the finishing touch.
- Top and bake: Sprinkle the shredded Mexican cheese blend evenly over the casserole. Bake uncovered in the preheated oven for 1 hour, until the pasta is tender and the cheese topping is melted and slightly golden.
Notes
- For a spicier kick, use a spicy taco seasoning blend or add chopped jalapeños.
- You can substitute Velveeta cheese with any melty cheese like cheddar or Monterey Jack, but the sauce texture may vary.
- If you prefer, cook the pasta partially before mixing to ensure even cooking.
- This dish can be made a day ahead, making it great for meal prep or busy weeknights.
- Leftovers can be refrigerated up to 3 days or frozen for up to 2 months.
