Description
This Cheesy Taco Pasta Casserole with a Crunchy Topping is the perfect mashup of taco night and cozy pasta bake. Tender macaroni is tossed with a boldly seasoned meat sauce, creamy sour cream, and melted cheddar, then finished with a layer of golden, crispy tortilla chips. It’s easy, family-friendly, and great for busy weeknights or casual entertaining.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 pound ground beef or turkey
- 1 packet taco seasoning (about 1 ounce)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup salsa (mild, medium, or hot)
- 2 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 1/2 cup crushed tortilla chips
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
- Nonstick spray or oil, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or oil.
- Cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned and cooked through. Drain off excess fat if needed.
- Sprinkle the taco seasoning over the cooked meat. Stir in the black beans, corn, diced tomatoes with green chilies, and salsa. Simmer for 4–5 minutes to let the flavors meld. Taste and adjust salt and pepper as needed.
- In a large mixing bowl, combine the cooked macaroni, meat and bean mixture, 1 cup of shredded cheddar cheese, and the sour cream. Stir until everything is evenly coated and creamy. Taste and adjust seasoning again, if desired.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top. Scatter the crushed tortilla chips over the cheese.
- Bake for 25–30 minutes, or until the casserole is hot, the cheese is melted, and the tortilla chips are lightly golden and crispy.
- Remove from the oven and let the casserole rest for 5–10 minutes to set slightly. Garnish with chopped fresh cilantro just before serving. Serve warm.
Notes
- Use low-sodium beans, corn, and taco seasoning if you’d like more control over the salt level.
- You can assemble the casserole up to a day ahead, cover tightly, and refrigerate. Add 5–10 minutes to the baking time if baking from cold.
- For a spicier casserole, choose hot salsa and hot diced tomatoes with chilies, or add a pinch of cayenne pepper or red pepper flakes.
- Letting the casserole rest before serving helps it slice more cleanly and keeps it from falling apart on the plate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole, Pasta
- Method: Baked
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450 kcal
- Sugar: 5 g (estimated)
- Sodium: 750 mg (estimated, varies by brand)
- Fat: 22 g (estimated)
- Saturated Fat: 10 g (estimated)
- Unsaturated Fat: 11 g (estimated)
- Trans Fat: 0 g (estimated)
- Carbohydrates: 42 g (estimated)
- Fiber: 6 g (estimated)
- Protein: 23 g (estimated)
- Cholesterol: 80 mg (estimated)
Keywords: taco pasta casserole, cheesy taco pasta, taco bake, easy weeknight casserole, ground beef pasta, tex-mex pasta