Description
Overnight Taco Pasta is an easy, hearty casserole filled with taco-seasoned ground beef, creamy Velveeta cheese, and zesty diced tomatoes and chiles. This make-ahead dinner can be prepared the night before, so all you have to do is bake it the next day for a quick, satisfying meal. Perfect for busy families, it’s a simple Tex-Mex dish that’s sure to please everyone!
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
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Brown the ground beef in a skillet over medium heat until no longer pink. Drain excess fat.
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Add taco seasoning and water to the beef, stirring until the water is absorbed and the beef is well coated.
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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.
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Mix the cooked beef with the creamy sauce in a large bowl. Add the uncooked elbow macaroni and stir to coat evenly.
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Pour the mixture into a prepared baking pan, cover with foil, and refrigerate overnight.
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The next day, preheat the oven to 350°F. Uncover the casserole and top with the shredded Mexican cheese blend.
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Bake for 1 hour, or until the cheese is melted and bubbly and the pasta is cooked through.
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Serve hot and enjoy!
Notes
For a spicier kick, add a chopped jalapeño to the beef mixture or use spicier taco seasoning.
To make it vegetarian, swap the beef for black beans or lentils and use vegetable broth.
Add extra cheese on top before baking for more cheesiness.
This dish is great for leftovers! Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 8 servings
