This Overnight Taco Pasta is the perfect make-ahead dish for busy weeknights or potluck gatherings. With flavorful taco-seasoned ground beef, creamy sauce, diced tomatoes, and gooey cheese, all mixed with pasta, this hearty casserole is sure to satisfy everyone at the table. Simply assemble the ingredients the night before, refrigerate, and bake the next day for a delicious and hassle-free meal.
Ingredients
– 1 ½ lb lean ground beef
– 1 (1-oz) package taco seasoning
– ½ cup water
– 1 (10.5-oz) can unsalted cream of chicken soup
– 1 ¼ cups milk
– 1 ¼ cups chicken broth
– 1 (10-oz) can diced tomatoes and green chiles, drained
– 8 oz Velveeta cheese, shredded or diced
– 8 oz elbow macaroni, uncooked
– 1 cup shredded Mexican cheese blend
Directions
1. Spray a 9×13-inch pan with cooking spray to prevent sticking.
2. 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.
3. 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.
4. Combine the cooked taco meat and sauce mixture in a large bowl. Stir in the uncooked pasta until evenly coated.
5. Pour the pasta mixture into the prepared pan. Cover the pan and refrigerate overnight to allow the flavors to meld.
6. The next day, remove the casserole from the refrigerator and uncover it.
7. Preheat the oven to 350ºF.
8. Top the casserole with shredded Mexican cheese blend.
9. Bake, uncovered, for 1 hour or until the cheese is melted and bubbly and the pasta is cooked through.
10. Serve hot and enjoy!
Prep Time: 10 min
Cooking Time: 1 hr
Total Time: 1 hr 10 min
Servings: 8
