Overnight Taco Pasta

Why You’ll Love This Recipe

What I love most about this Overnight Taco Pasta is how convenient and versatile it is. The best part is that I can prepare it ahead of time and let it chill in the fridge overnight. When it’s time for dinner, I simply pop it in the oven, and in an hour, I have a hearty, cheesy casserole that’s bursting with flavor. The combination of taco-seasoned beef, creamy Velveeta, and the spicy kick from the diced tomatoes and chiles makes every bite a satisfying experience. Plus, it’s a great way to feed a group without spending too much time in the kitchen.

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

8 oz Velveeta cheese, shredded or diced

1 ¼ cup chicken broth

1 (10-oz) can diced tomatoes and green chiles, drained

8 oz elbow macaroni, uncooked

1 cup shredded Mexican cheese blend

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Brown the ground beef in a skillet over medium heat until no longer pink. Drain the excess fat.

Add taco seasoning and water to the beef, stirring until the water is absorbed and the beef is well coated with seasoning.

In a separate saucepan, combine the cream of chicken soup, milk, chicken broth, diced tomatoes with green chiles, and Velveeta cheese. Stir until the mixture is smooth and creamy.

Mix the cooked beef with the creamy sauce in a large bowl. Add the uncooked elbow macaroni and stir to coat evenly.

Pour the mixture into a prepared baking pan, cover with foil, and refrigerate overnight.

The next day, preheat the oven to 350°F. Uncover the casserole and top with the shredded Mexican cheese blend.

Bake for 1 hour, or until the cheese is melted and bubbly and the pasta is cooked through.

Serve hot and enjoy!

Servings and Timing

Servings: 8

Prep Time: 10 minutes

Cook Time: 1 hour

Cuisine: Tex-Mex

Variations

Vegetarian: For a vegetarian version, replace the ground beef with black beans or lentils, and use vegetable broth instead of chicken broth.

Spicy: If I’m in the mood for more heat, I add a chopped jalapeño to the beef mixture or use a spicier taco seasoning blend.

Cheese Lovers: Feel free to add extra cheese on top before baking, or mix in other varieties like sharp cheddar or Monterey Jack for a different flavor profile.

Storage/Reheating

This Overnight Taco Pasta is perfect for leftovers! I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the casserole in the oven at 350°F for 15-20 minutes, or until heated through. Alternatively, I can microwave individual portions for 1-2 minutes.

Related Recipes:

• One-Pot Macaroni Cheeseburger Soup (No Velveeta)
• Smoked Taco Dip
• Green Chile Cheddar Biscuits

FAQs

Can I use a different type of pasta?

Yes, you can swap out elbow macaroni for other types of pasta like penne or rotini. Just make sure the pasta is uncooked when you mix it in.

Can I freeze this casserole?

Absolutely! If I want to make this in advance, I freeze the prepared casserole before baking. Just cover it well and store it in the freezer for up to 3 months. To bake, I let it thaw overnight in the fridge and then bake as directed.

Can I make this without Velveeta cheese?

If I don’t have Velveeta on hand, I can use another melty cheese like mozzarella or cheddar. The texture might be slightly different, but it will still be delicious.

How can I make this recipe dairy-free?

To make the casserole dairy-free, I substitute the Velveeta and cream of chicken soup with dairy-free alternatives. There are plenty of dairy-free cheeses and cream soups available that will work just as well.

Can I make this in a slow cooker?

Yes, if I prefer using a slow cooker, I can brown the beef first, then mix everything into the slow cooker and cook on low for 4-5 hours. Add the cheese in the last 30 minutes for a cheesy, bubbly finish.

Conclusion

Overnight Taco Pasta is a flavorful, easy-to-make dish that’s perfect for busy days or when I need a meal that’s both comforting and satisfying. The prep is quick, and the outcome is a delicious casserole that everyone will love. Whether it’s a weeknight dinner or a weekend gathering, this dish will definitely be a crowd-pleaser!