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Baked Taco Pasta Casserole is a quick weeknight meal made with taco-flavored beef, big pasta noodles and a creamy cheese sauce. Ready in just 30 minutes, this taco casserole is perfect comfort food!
When it came to perfecting this Baked Taco Pasta Casserole recipe, it took time and lots of tweaking.
.. like 8 different recipe variations of this recipe!
I found a 3 ingredient variation of this taco casserole on Pinterest, my hubby loved it but I did not. Tried making it a different way, hubby loved it, I hated it.
Repeat, repeat, repeat…
Until NOW!
By the way, serve this easy taco bake recipe alongside Honey Cornbread Muffins for the perfect dinner!
This Taco Pasta Casserole is now added into our weekly rotation of easy weeknight dinner ideas.
Simply put, this taco casserole is basically the perfect fusion of your favorite store bought Mexican flavors and mac and cheese.
Tell me how that could possible ever be bad??
This recipe is simple and down-home cooking at it’s finest. It’s not fancy, it’s not complicated, it’s unapologetic. The best part? It tastes AMAZING!
Why This Taco Pasta is the BOMB!
- Did you read the part where I said this easy taco casserole was the combination of taco flavors and homemade macaroni and cheese? Read that again!
- This recipe is pure cheesy comfort food!! You may feel guilty about eating it but I guarantee your inner voice will be quiet when you go back for a second helping.
- It takes no time to make this easy casserole recipe. Just 30 minutes from start to finish and you are ready to eat!
- This baked taco pasta recipe is made using store bought convenience items that you probably already have in your pantry. No expensive, fancy spices need.. just a pack of your favorite taco seasoning.
- Taco Casserole is a great easy comfort food dish to make ahead of time so it’s perfect for potlucks, parties and get togethers.
To make this taco bake, you will need:
- Taco seasoning
- Enchilada sauce
- All purpose flour
- Butter
- Milk
- Chicken stock
- Cheddar cheese and/or Monterey Jack cheese
- Spices
- Ground beef or turkey
- Large pasta noodles like ziti or rigatoni
How To Make Mexican Pasta
To make this taco pasta casserole, start by preheating your oven to 375 degrees and spraying a 9 x 13 pan with non-stick spray.
Next, bring a large pot of water to boil and cook your pasta, minus 2 minutes from the cooking time on your pasta box. Drain your pasta and set aside.
While your pasta is cooking, begin browning the ground beef in a large skillet over medium-high heat until no longer pink. Drain grease and move meat to a plate or bowl and set aside.
Add butter to the same skillet and when melted, whisk in the all purpose flour. Let cook while whisking for 1-2 minutes.
Pour in milk and chicken stock and whisk to combine with the flour mixture. Bring to a low boil.
Stir in spices, taco seasoning and enchilada sauce. Add in most of your cheese, remove from heat and stir until cheese has melted.
Add the meat and pasta to the skillet with your cheese sauce and stir to combine.
Transfer to the prepared 9 x 13 pan and sprinkle top with remaining cheese.
Bake for 20 minutes, remove and let sit for 10 minutes. Sprinkle with green onions and serve immediately.
Pro Tips for Perfect Taco Pasta
- Ground turkey or chicken can be substituted for the ground beef.
- Serve with sour cream and diced tomatoes on top if desired.
- You can use any short pasta that you have on hand for this recipe but I prefer rigatoni or ziti. #bignoodles
- Depending on your taste for spices, feel free to use regular taco seasoning or grab the spicy taco packet if you are brave.
- Homemade enchilada sauce is easy to make and tastes amazing but feel free to use a can of sauce from the grocery store if you prefer.
- Pre-packaged cheese are convenient but will bake up greasy. Use a block of cheese instead. Shred by hand, throw into a food processor or just cut into chunks and melt in your sauce. Always a tastier option than bagged cheese.
- As much as I love Monterey Jack cheese, sometimes it too can bake up greasy. Substitute the MJ cheese with sharp cheddar and add in some diced jalapenos or a 1/2 teaspoon of dried jalapeno powder for the flavor.
Make ahead Taco Casserole
To make this dish ahead of time, simply follow the instructions all the way up to baking.
Instead, allow your casserole to come to room temperature, cover with plastic wrap and move to the refrigerator. It can stay as is for 1-2 days.
When needed, bake as instructed but add 10 minutes to your cook time or until your casserole is warmed through.
More Easy Dinner Recipes
- Tequila Lime Chicken with Tomato Corn Salad
- Crispy Baked Lemon Chicken and Veggies
- Broccoli Ham and Cheese Casserole
- One Pan Keto Cheesy Jalapeno Chicken
- Teriyaki Chicken Meatball Bowl
Enjoy!
If you’ve tried this Baked Taco Pasta Casserole, please don’t forget to rate the recipe and let me know how you it came out in the comments below.
Share a photo of your creation on FACEBOOK, INSTAGRAM or save it to PINTEREST and tag #AWICKEDWHISK. I can’t wait to see your work!
Baked Taco Pasta Casserole
Ingredients
- 1 pound ground beef
- 12 ounces rigatoni pasta
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 3 cups milk
- 1 cup chicken stock
- 1.25 ounce taco seasoning packet
- 10 ounce enchilada sauce
- 16 ounces combination of monterey jack and sharp cheddar cheese, grated or chunked ... divided
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne powder .. optional
- 2 green onions, chopped
Instructions
- To make this taco pasta casserole, start by preheating your oven to 375 degrees and spraying a 9 x 13 pan with non-stick spray.
- Next, bring a large pot of water to boil and cook your pasta, minus 2 minutes from the cooking time on your pasta box. Drain your pasta and set aside.
- While your pasta is cooking, begin browning the ground beef in a large skillet over medium-high heat until no longer pink. Drain grease and move meat to a plate or bowl and set aside.
- Add butter to the same skillet and when melted, whisk in the all purpose flour. Let cook while whisking for 1-2 minutes. Pour in milk and chicken stock and whisk to combine with the flour mixture. Bring to a low boil.
- Stir in spices, taco seasoning and enchilada sauce. Add in most of your cheese, remove from heat and stir until cheese has melted. Add the meat and pasta to the skillet with your cheese sauce and stir to combine. Transfer to the prepared 9 x 13 pan and sprinkle top with remaining cheese.
- Bake for 20 minutes, remove and let sit for 10 minutes. Sprinkle with green onions and serve immediately.
Notes
- Ground turkey or chicken can be substituted for the ground beef.
- Serve with sour cream and diced tomatoes on top if desired.
- You can use any short pasta that you have on hand for this recipe but I prefer rigatoni or ziti. #bignoodles
- Depending on your taste for spices, feel free to use regular taco seasoning or grab the spicy taco packet if you are brave.
- Homemade enchilada sauce is easy to make and tastes amazing but feel free to use a can of sauce from the grocery store if you prefer.
- Pre-packaged cheese are convenient but will bake up greasy. Use a block of cheese instead. Shred by hand, throw into a food processor or just cut into chunks and melt in your sauce. Always a tastier option than bagged cheese.
- As much as I love Monterey Jack cheese, sometimes it too can bake up greasy. Substitute the MJ cheese with sharp cheddar and add in some diced jalapenos or a 1/2 teaspoon of dried jalapeno powder for the flavor.
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