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Cheesy Taco Pasta Casserole Recipe: Easy Beefy Weeknight Dinner

Cheesy Taco Pasta Casserole

A hearty baked pasta casserole combining taco-seasoned ground beef, tomatoes with green chiles, creamy tomato soup, elbow macaroni, and melted cheddar cheese. It makes 6 satisfying servings and is ready in about 45–50 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Lean ground beef
  • 1 small Small onion, diced
  • 1 envelope, about 1 ounce Taco seasoning
  • 1 can, 10.5–10.75 ounces Condensed tomato soup, undiluted
  • 1 10-ounce can Diced tomatoes with green chiles, undrained
  • 8 ounces Uncooked elbow macaroni or other short pasta
  • 1 1/2 cups Shredded sharp cheddar cheese, divided
Optional
  • Up to 1/4 cup Water, only if sauce is overly thick
Optional Toppings
  • As desired Sour cream, sliced green onions, chopped tomatoes, cilantro, jalapeños, or crushed tortilla chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish or similar 2 1/2-quart casserole dish.
  2. Cook the pasta in salted water according to the package directions, stopping 1–2 minutes before it reaches al dente. Drain it well.
  3. Meanwhile, cook the ground beef and diced onion in a large skillet over medium heat for about 6–8 minutes, breaking the beef into small crumbles. Drain excess fat thoroughly.
  4. Stir the taco seasoning, condensed tomato soup, and undrained diced tomatoes with green chiles into the skillet. Simmer for 3–5 minutes, adding up to 1/4 cup water only if the sauce seems too thick.
  5. Combine the drained pasta with the beef mixture and about 1 cup of the shredded cheddar cheese. Stir gently until the pasta is evenly coated.
  6. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup cheddar over the top. Cover the dish loosely with foil.
  7. Bake for 15 minutes, then remove the foil and continue baking for 5–10 minutes, until the casserole is hot and the cheese is fully melted.
  8. Let the casserole rest for 5 minutes before serving. Finish with your favorite taco-style toppings.

Notes

Undercook the pasta by 1–2 minutes so it finishes cooking in the oven without becoming mushy. Do not drain the tomatoes with green chiles because their liquid helps form the sauce and adds flavor. Store leftovers refrigerated and reheat gently until hot.