The Overnight Taco Pasta is a delightful fusion of taco flavors and pasta comfort, making it an ideal dish for those evenings when you crave something filling, cheesy, and easy to prepare.
This recipe marries the bold tastes of taco-seasoned ground beef with the creamy richness of a cheese sauce, all layered with pasta to create a casserole that’s as satisfying as it is convenient.
What’s great about this dish is its make-ahead nature; simply assemble it the night before, and you’re set for a stress-free dinner the next day, perfect for busy weeknights or when hosting a gathering. Follow this straightforward recipe for a crowd-pleasing meal that’s sure to become a family favorite.
This Overnight Taco Pasta not only simplifies mealtime but also brings a burst of taco night fun into a comforting pasta dish. It’s a versatile recipe that you can tweak by adding different toppings like sliced olives, chopped cilantro, or a dollop of sour cream to customize to your taste. Enjoy the ease and deliciousness of this hearty and fulfilling meal!
Overnight Taco Pasta Recipe
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 cup milk
- 1 ¼ cup 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:
- Prepare the Pan: Spray a 9×13-inch baking pan with cooking spray to ensure nothing sticks.
- Cook the Beef: In a skillet over medium-high heat, brown the ground beef until it’s no longer pink. Drain any excess fat. Stir in the taco seasoning and water, and continue to cook for about 5 minutes, until the beef is well coated with the seasoning and the water has evaporated.
- Make the Sauce: In a separate saucepan over medium heat, combine the cream of chicken soup, milk, chicken broth, diced tomatoes and green chiles, and Velveeta cheese. Cook, stirring occasionally, until the cheese has melted and the sauce is smooth.
- Combine Ingredients: In a large bowl, mix the cooked taco meat with the sauce. Add the uncooked elbow macaroni and stir until everything is well coated.
- Assemble the Casserole: Transfer the mixture to the prepared baking pan. Cover the pan tightly with foil or a lid and refrigerate overnight. This step allows the flavors to blend and the pasta to start absorbing the sauce, enhancing the dish’s texture and taste.
- Bake the Casserole: The next day, remove the casserole from the refrigerator about 30 minutes before baking to let it come to room temperature. Preheat your oven to 350ºF (175ºC). Sprinkle the top of the casserole with the shredded Mexican cheese blend.
- Finish Cooking: Bake the casserole, uncovered, for about 1 hour or until the cheese on top is melted, bubbly, and slightly golden, and the pasta is tender.
- Serve: Let the casserole sit for a few minutes after removing it from the oven, then serve it hot. It pairs wonderfully with a side salad or some garlic bread for a complete meal.
