Overnight Taco Pasta
Relish in the cheesy, taco-flavored goodness of this easy make-ahead pasta bake, perfect for feeding a crowd or enjoying leftovers.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz Velveeta cheese, shredded or diced
- 1 (1-oz) package taco seasoning
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 1 ½ lb lean ground beef
- 1 cup shredded Mexican cheese blend
- 8 oz elbow macaroni, uncooked
- 1 ¼ cup milk
- ½ cup water
- 1 (10.5-oz) can unsalted cream of chicken soup
- 1 ¼ cup chicken broth
Instructions
- Spray a 9×13-inch pan with cooking spray to prevent sticking.
- In a skillet over medium-high heat, cook the ground beef until no longer pink. Drain excess fat. Add taco seasoning and water. Cook for 5 minutes until the water has been absorbed and the beef is well coated with seasoning.
- In a saucepan over medium heat, combine the cream of chicken soup, milk, chicken broth, diced tomatoes and green chiles, and Velveeta cheese. Stir occasionally until the Velveeta cheese melts and the mixture is smooth.
- Combine the cooked taco meat and sauce mixture in a large bowl. Stir in the uncooked pasta until evenly coated.
- Pour the pasta mixture into the prepared pan. Cover the pan and refrigerate overnight to allow the flavors to meld.
- The next day, remove the casserole from the refrigerator and uncover it.
- Preheat the oven to 350ºF.
- Top the casserole with shredded Mexican cheese blend.
- Bake, uncovered, for 1 hour or until the cheese is melted and bubbly and the pasta is cooked through.
- Serve hot and enjoy!
Nutrition
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg