Description
This Taco Pasta Casserole is a deliciously cheesy and hearty dish combining seasoned ground beef, elbow macaroni, black beans, corn, and a creamy Alfredo sauce, all baked with layers of melted cheddar cheese. Perfect for a comforting family meal, it brings together the bold flavors of taco seasoning with a creamy pasta bake.
Ingredients
Scale
Pasta
- 12 oz elbow macaroni
Meat and Seasoning
- 1½ lb ground beef
- 1 (1-oz) package taco seasoning
Vegetables and Beans
- 1 (10-oz) can Rotel diced tomatoes and green chiles (undrained)
- 1 (15-oz) can black beans (drained and rinsed)
- 1 (15-oz) can corn kernels (drained)
Dairy and Sauces
- 4 oz Velveeta cheese
- 1 (15-oz) jar Alfredo sauce
- 2 cups shredded cheddar cheese (divided)
Instructions
- Preheat and prepare dish: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking, then set it aside for later use.
- Cook pasta: Bring a large pot of water to a rolling boil over medium-high heat. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain the pasta well and set it aside.
- Cook ground beef: While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking it apart as it cooks. Once cooked through, drain excess grease from the skillet to keep the casserole from being greasy.
- Season beef and melt cheese: To the cooked ground beef in the skillet, add the taco seasoning and the undrained can of Rotel diced tomatoes with green chiles. Stir and cook together for about 2 minutes to let the flavors meld. Next, add the Velveeta cheese to the skillet and cook over medium heat until the cheese is completely melted and incorporated. Remove the skillet from heat.
- Combine ingredients: In a large mixing bowl, combine the beef and cheese mixture from the skillet with the drained black beans, drained corn, Alfredo sauce, 1 cup of shredded cheddar cheese, and the cooked elbow macaroni. Stir everything together thoroughly to ensure even distribution of all ingredients.
- Assemble casserole: Pour the combined pasta mixture into the prepared 9×13-inch baking dish, spreading it out evenly.
- Bake casserole: Place the casserole in the preheated oven and bake for 25 minutes, or until the dish is bubbly around the edges. After 25 minutes, sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Return the casserole to the oven and bake for an additional 5 minutes, or until the cheese is fully melted and slightly golden.
Notes
- You can substitute Velveeta with another creamy melting cheese like Monterey Jack if preferred.
- For a spicier kick, use a hotter variety of diced tomatoes with chiles or add a pinch of cayenne pepper to the beef mixture.
- Drain and rinse black beans thoroughly to reduce sodium content and avoid excess moisture in the casserole.
- This casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking straight from the fridge.
- Leftovers store well and reheat beautifully in the microwave or oven.
