Description
A delicious and easy-to-make casserole that combines the flavors of tacos and pasta, perfect for family dinners.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans (15 oz), drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large skillet, brown the ground beef over medium heat until fully cooked; drain excess fat.
- Add taco seasoning, diced tomatoes, black beans, and corn to the skillet; stir to combine.
- In a large bowl, mix the cooked macaroni, beef mixture, sour cream, and half of the cheddar cheese.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with the remaining cheddar cheese and chopped green onions.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- Feel free to add your favorite taco toppings like jalapeños or avocado.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a spicier version, add diced green chilies or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Cheesy Taco Pasta Casserole, family dinner, easy casserole, taco pasta