If you’re looking for a hearty, flavor-packed family dinner, this taco pasta casserole is the recipe you need. Inspired by classic comfort food and Tex-Mex flavors, it combines cheesy pasta, seasoned meat, beans, and sauce in one satisfying baked dish. It’s easy to prep, flexible, and guaranteed to become a staple at your table.
This recipe is perfect for anyone who wants a cozy meal that doesn’t take hours in the kitchen. Whether you’re cooking on a weeknight or making something for a get-together, this casserole delivers bold flavor and creamy texture that keeps everyone coming back for seconds.
Table of Contents
Why You’ll Love This Recipe
Taco pasta casserole is a crowd-pleasing dish that blends the best parts of pasta and tacos in one pan. You’ll love it because:
It’s full of rich, savory flavor from seasoned beef, cheese, and enchilada-style sauce
It’s a great make-ahead or freezer-friendly meal
It’s easy to adapt to your favorite toppings or meat options
It brings everyone to the table with its comforting, crave-worthy taste
Ingredients You’ll Need
Pasta
Choose 12 oz of cellentani pasta, or use another type like rigatoni or penne. These shapes hold the sauce well and give great texture.
Ground Meat
Use 1 pound of lean ground beef. For a leaner version, substitute with turkey or chicken.
Onion and Garlic
One finely chopped onion and five minced garlic cloves give the base a bold, aromatic start.
Creamed Corn
A 14.75 oz can of creamed corn adds creaminess and a mild sweetness to balance out the spices.
Tomato Sauce and Enchilada Sauce
Mix one cup of tomato sauce with a 10 oz can of mild enchilada sauce. This combo creates a tangy, spiced base that ties the dish together.
Diced Tomatoes
A 14.5 oz can of petite diced tomatoes brings freshness and acidity.
Red Kidney Beans
One 15 oz can, rinsed and drained, adds protein and a meaty texture to complement the beef.
Diced Green Chilies
A 4 oz can of mild green chilies gives just a touch of spice without being overpowering.
Seasonings
Use 1 teaspoon each of chili powder, ground cumin, and salt, along with ½ teaspoon smoked paprika and ¼ teaspoon black pepper to round out the flavor.
Cream Cheese
You’ll need 4 oz of cubed reduced-fat cream cheese, which melts into the sauce for a smooth, rich texture.
Cheddar and Pepper Jack Cheese
Use 1½ cups of shredded cheddar and 1 cup of Pepper Jack cheese, dividing them between the sauce and topping.
Optional Toppings
Add sour cream, diced avocado, crushed tortilla strips, tomatoes, cilantro, or hot sauce to finish off each serving your way.
How to Make Taco Pasta Casserole Pioneer Woman Style
You’ll start by making a flavorful, cheesy meat sauce on the stovetop. After mixing in the pasta, everything gets baked until golden and bubbling. It’s simple and satisfying.
Step-by-Step Instructions
Step 1: Boil Pasta
Cook the pasta in salted water until just al dente. Drain it and set aside. Don’t overcook, as it will bake again later.
Step 2: Cook Meat and Onion
In a large skillet, brown the ground beef and onion over medium-high heat. Cook until the beef is no longer pink. Drain off the grease.
Step 3: Add Garlic and Spices
Stir in the minced garlic and cook for 30 seconds, then mix in the chili powder, cumin, salt, smoked paprika, and pepper.
Step 4: Stir in Sauces and Vegetables
Reduce the heat to medium. Add the creamed corn, tomato sauce, enchilada sauce, diced tomatoes, kidney beans, and green chilies. Let the mixture simmer uncovered for 10 minutes.
Step 5: Add Cream Cheese and Some Cheese
Add the cream cheese cubes and stir until melted. Mix in ¾ cup of cheddar and ½ cup of Pepper Jack until the sauce is smooth.
Step 6: Combine with Pasta
Stir the cooked pasta into the sauce mixture, coating all the noodles well.
Step 7: Transfer to Baking Dish
Lightly grease a 9×13 inch dish. Pour the pasta mixture into it and spread evenly.
Step 8: Top with Cheese and Bake
Sprinkle the remaining cheeses over the top. Bake at 350°F for 25 minutes. If you like a crispy top, broil for 2–3 minutes at the end.
Step 9: Add Toppings and Serve
Let it sit for 5 minutes before serving. Add any toppings you like and dig in.
Helpful Tips
Drain the meat well to keep the casserole from becoming greasy
Use fresh shredded cheese for better melting and taste
Slightly undercook the pasta to avoid it getting too soft during baking
You can skip the baking step and serve right from the skillet if you’re short on time
For spice control, use mild sauces and let guests add hot sauce to their taste
Details
Flavor: Rich, bold, slightly smoky, and cheesy
Texture: Creamy with tender pasta and melted cheese
Occasion: Ideal for dinner, family gatherings, or freezer meals
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Notes (Optional Variations or Substitutions)
Use turkey or chicken for a lighter option. If using turkey, add a bit of beef bouillon for flavor
Swap Pepper Jack with Monterey Jack or extra cheddar if that’s what you have
Omit the baking step and serve straight from the skillet with cheese melted on top
Make it vegetarian by skipping the meat and doubling the beans and corn
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 610 |
| Fat | 28g |
| Protein | 28g |
| Carbohydrates | 55g |
| Sugar | 7g |
Frequently Asked Questions
What type of pasta works best for taco pasta casserole?
Short, ridged pastas like cellentani, penne, or rigatoni are best because they grip the sauce well.
Can taco pasta casserole be made ahead of time?
Yes. Assemble the dish, cover, and refrigerate up to 24 hours before baking.
How do you keep taco pasta casserole from drying out?
You can cover the dish with foil during baking or add a splash of broth to the sauce if needed.
Can taco pasta casserole be frozen after baking?
Yes. Cool it completely, then wrap tightly and freeze for up to 3 months. Thaw before reheating.
Storage Instructions
Keep leftovers in an airtight container in the refrigerator for up to four days. To freeze, wrap well and store for up to three months. Reheat in the oven at 350°F or in the microwave until hot.
Print
Taco Pasta Casserole Pioneer Woman | Ultimate Comfort in One Dish
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Description
Cheesy, hearty, and loaded with taco flavor, this casserole combines pasta, seasoned meat, beans, and sauce into one satisfying bake.
Ingredients
12 oz. cellentani pasta
1 lb. lean ground beef
1 small onion, chopped
5 garlic cloves, minced
1 can sweet creamed corn
1 cup tomato sauce
1 can mild enchilada sauce
1 can petite diced tomatoes
1 can red kidney beans, rinsed and drained
1 can mild diced green chilies
1 tsp each chili powder, cumin, salt
1/2 tsp smoked paprika
1/4 tsp pepper
4 oz reduced-fat cream cheese, cubed
1½ cups cheddar cheese, divided
1 cup Pepper Jack cheese, divided
Instructions
1. Boil pasta in salted water until al dente. Drain.
2. Brown beef and onion. Drain grease.
3. Add garlic and spices. Stir well.
4. Mix in corn, sauces, tomatoes, beans, and chilies. Simmer 10 mins.
5. Add cream cheese and some shredded cheese. Stir until smooth.
6. Add pasta and coat with sauce.
7. Transfer to baking dish and top with remaining cheese.
8. Bake at 350°F for 25 mins. Broil briefly if desired.
9. Serve with toppings like avocado, sour cream, or cilantro.
Notes
Swap beef with turkey or chicken for a lighter version.
Use Monterey Jack if Pepper Jack isn’t available.
Can be made ahead and stored before baking.
Serve skillet-style for a quicker option.
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Conclusion
This taco pasta casserole is warm, flavorful, and full of comforting textures that make dinnertime easy and enjoyable. Whether you serve it fresh out of the oven or reheat it for lunch the next day, it’s a guaranteed hit. With minimal prep and big flavor, this dish earns a spot in your regular rotation.