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Taco Pasta Bake is quick, easy and delicious and sure to be a family pleaser. It has all the fun flavors of a taco but in casserole form.
I grew up in the casserole era. They 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.
What is a casserole?
A casserole is traditionally a combination of a starch, a protein and a vegetable and is often topped with cheese or something crunchy.
This Taco Pasta Bake fits that description perfectly! The starch is macaroni, your protein is hamburger, your veggie is canned diced tomatoes and tomato soup and it is topped with both cheese and tortilla chips!
The kids are going to love cheesy pasta taco bake because it has all the fun flavor of a taco but in casserole form.
Ingredients Needed
- Ground beef or hamburger. You could also use ground turkey or ground chicken.
- Pasta. I like to use small elbow macaroni but you could use penne pasta or rotini pasta
- Onion. Yellow or white onion
- Tomato soup. You want to use it condensed, right out of the can. Do not add water or milk to it.
- Diced tomatoes
- Taco seasoning mix. Use your favorite brand
- Cheese. I like to use a combo of Cheddar cheese and Monterey Jack cheese or you can use a Mexican Blend cheese.
- Tortilla chips or you could also use Fritos
- Green onion for garnish
How to Make Taco Pasta Bake
- 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 skillet until browned.
- Add in tomato soup, diced tomatoes and taco seasoning into beef mixture. Stir to combine
- Add in pasta.
- Pour mixture into a 9 x 13 baking dish.
- Top with tortilla chips and cheese.
- Bake for 30-35 minutes or until cheese is melted.
- Garnish with green onions and serve.
Tips from leigh Anne
- Don’t over cook your pasta. You want it al dente. It will continue to cook as the casserole bakes.
- Be sure and drain your hamburger meat before adding in the other ingredients.
- For some variation you can also add in a can of black beans or pinto beans. Add in with the tomatoes.
Frequently Asked Questions
This is a great make ahead recipe. You can assemble it the night before or the morning of and then cover with foil and keep in the refrigerator until ready to bake.
Absolutely, you can saute some peppers and add then in. Add some canned diced green chilies, black beans, corn.
I like to use a small elbow macaroni but you could also use rigatoni, rotini, or penne pasta. Use your favorite pasta shape!
Try these other delicious recipes:
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Taco Pasta Bake
Ingredients
- 1 lb. lean ground beef
- 8 ozs. macaroni dry
- 1/2 cup chopped onion
- 10.75 oz. condensed tomato soup
- 14.5 oz. can diced tomatoes
- 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.
Tips & Notes:
Nutrition Facts:
Char says
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
Leigh Anne says
It’s been updated. Thanks
Char says
Thanks! I can’t wait to make it.