Taco Casserole is quick, easy and delicious and sure to be a family pleaser.
This post is sponsored by Mom It Forward and the Can Get You Cooking Campaign. All opinions are my own.
I grew up in the casserole era. Casseroles were a staple of family dinners and potluck gatherings. I remember going to the Dime a Dip Fundraising Potlucks at church. Everyone brought a casserole and then you paid per “dip.” Someone would be standing at the end of the table and count how many “dips” of different casseroles you had taken and they calculated how much you owed and were donating. We had these often at church to raise money to build a new church building.
I think casseroles may have fallen out of fashion for a while but they are back. A casserole is traditionally a combination of a starch, a protein and a vegetable and often topped with cheese or something crunchy. Well, this Taco Casserole fits that description perfectly. The starch is macaroni, your proten is hamburger, your veggie is canned diced tomatoes and tomato soup it is topped with both cheese and tortilla chips!
The kids are going to love it because it has all the fun flavor of a taco but in casserole form. All you have to do is brown your meat with your onions and then add in a can of diced tomatoes and canned tomato soup, both of which are a pantry staple at my house. Using canned vegetables makes the process so much easier and this recipe is so easy it is a great way to get the kids involved in the kitchen.
I cooked the pasta al dente, so it is not totally soft as it will continue to cook in the oven. After mixing the meat mixture and pasta together put it in a 9 x 13 pan. Top it with the crushed tortilla chips and cheese.
It bakes for about 30 minutes, until the cheese is melted. Garnish with chopped green onions.
Then all you have to do is “dip” away! I won’t charge you per dip though!!
Taco Casserole
Ingredients
- 1 lb. lean ground beef
- 8 ounces macaroni
- 1/2 cup chopped onion
- 1 10.75 oz. condensed tomato soup
- 1 14.5 oz. can diced tomatoes
- 1 1 oz pkg taco seasoning
- 1 1/4 cup shredded cheese combo of Cheddar and Monterey Jack
- 1 cup crushed tortilla chips
- chopped green onion for garnish
Instructions
- Preheat oven to 350 degrees F.
- Cook pasta in boiling water until it is al dente. Drain
- Brown hamburger and chopped onion in a large pan until browned.
- Add in tomato soup, diced tomatoes and taco seasoning. Stir to combine
- Add in pasta
- Pour mixture into a 9 x 13 pan. Top with tortilla chips and cheese.
- Bake for 30-35 minutes or until cheese is melted.
- Garnish with green onions and serve.
Nutrition
Maybe it’s just me, but I don’t see the nutritional facts? My son has type 1 diabetes so I must see it. Thanks
It’s been updated. Thanks
Thanks! I can’t wait to make it.
Do you add water to the soup?
Could I use a Jar of Salsa instead of the tomatoes?
Hi Leigh Ann,
Can I substitute tomato sauce for the tomato soup? I forgot the soup when I went food shopping and it’s getting close to dinner time!
It should work fine. Sauce is a little thinner than the soup but shouldn’t be a problem. Enjoy!
Hi Leigh Anne, this recipe is similar to my hamburger noodle dish. Instead of the taco seasoning and chips, I add a tsp of Italian seasoning mix and and 1/2 cup of frozen corn. Salt and pepper to taste and yummy!
Cathy, Your Italian version sounds yummy too!
Don’t the chips get soggy? I would probably put them on at serving time.
Janice, The chips didn’t get soggy. The chips and cheese created a nice little crispy layer on top.