Description
This Overnight Taco Pasta is a delicious and convenient casserole combining seasoned ground beef, creamy cheesy sauce, diced tomatoes with green chiles, and elbow macaroni. Prepared the night before and baked the next day, it’s a perfect make-ahead meal for busy households craving a comforting Tex-Mex twist on classic pasta dishes.
Ingredients
Scale
Main Ingredients
- 1 ½ lb lean ground beef
- 1 (1-oz) package taco seasoning
- ½ cup water
- 1 (10.5-oz) can unsalted cream of chicken soup
- 1 ¼ cup milk
- 1 ¼ cup chicken broth
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 8 oz Velveeta cheese, shredded or diced
- 8 oz elbow macaroni, uncooked
- 1 cup shredded Mexican cheese blend
Instructions
- Brown the Beef: In a skillet over medium heat, brown the ground beef until no longer pink, then drain the excess fat to reduce greasiness.
- Season the Beef: Add the taco seasoning and water to the cooked beef, stirring thoroughly until the water is absorbed and the beef is evenly coated with seasoning.
- Prepare the Creamy Sauce: In a separate saucepan, combine the cream of chicken soup, milk, chicken broth, drained diced tomatoes with green chiles, and Velveeta cheese. Stir continuously over medium heat until the mixture is smooth, creamy, and the cheese is fully melted.
- Combine Beef and Sauce: Mix the seasoned beef into the creamy sauce in a large bowl, ensuring everything is well blended.
- Add Macaroni: Stir in the uncooked elbow macaroni, coating the pasta evenly with the beef and sauce mixture.
- Refrigerate Overnight: Pour the entire mixture into a prepared baking pan, cover tightly with foil, and refrigerate overnight to allow flavors to meld and the pasta to partially soak in the moisture.
- Preheat Oven and Add Cheese Topping: The next day, preheat your oven to 350°F (175°C). Uncover the casserole and evenly sprinkle the shredded Mexican cheese blend over the top.
- Bake the Casserole: Bake uncovered for 1 hour, or until the cheese is melted and bubbly, and the pasta is tender and cooked through.
- Serve: Remove from oven, let it cool slightly, then serve hot and enjoy this hearty, flavorful taco pasta dish!
Notes
- For a spicier dish, consider using spicy taco seasoning or adding jalapeños.
- Velveeta cheese can be substituted with a blend of cheddar and Monterey Jack for a more natural cheese flavor.
- If you prefer, substitute cream of chicken soup with cream of mushroom soup for a different twist.
- You can prepare the dish up to the refrigeration step the night before and bake when ready to save time.
- Ensure the baking pan is covered tightly with foil to prevent drying out during refrigeration.
