Description
This Overnight Taco Pasta is a hearty, flavorful casserole that combines seasoned ground beef, creamy Velveeta cheese sauce, and uncooked elbow macaroni for an easy make-ahead dinner. Prepared the night before and baked the next day, this dish is perfect for busy families craving a comforting Tex-Mex inspired meal with melty cheese and a mild kick from diced tomatoes and green chiles.
Ingredients
Scale
Meat & Seasonings
- 1 ½ lb lean ground beef
- 1 (1-oz) package taco seasoning
- ½ cup water
Sauce & Dairy
- 1 (10.5-oz) can unsalted cream of chicken soup
- 1 ¼ cup milk
- 1 ¼ cup chicken broth
- 8 oz Velveeta cheese, shredded or diced
- 1 cup shredded Mexican cheese blend
Others
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 8 oz elbow macaroni, uncooked
Instructions
- Brown the Beef: Heat a skillet over medium heat, add the ground beef, and cook until no longer pink, breaking it up as it cooks. Drain off any excess fat to keep the dish from becoming greasy.
- Season the Beef: Sprinkle the taco seasoning over the cooked beef, pour in ½ cup water, and stir well. Continue cooking until the water is absorbed and the beef is evenly coated with seasoning.
- Prepare the Cheese Sauce: In a separate saucepan, combine the cream of chicken soup, milk, chicken broth, drained diced tomatoes with green chiles, and Velveeta cheese. Stir gently over low heat until the mixture becomes smooth and creamy without boiling.
- Combine Ingredients: Transfer the seasoned beef to a large bowl, pour in the creamy cheese sauce, and mix thoroughly. Add the uncooked elbow macaroni and stir gently to coat the pasta evenly with the sauce and beef.
- Refrigerate Overnight: Pour the mixture into a prepared baking dish, cover tightly with aluminum foil, and refrigerate overnight. This allows the flavors to meld and the pasta to absorb most of the sauce.
- Preheat Oven and Uncover: The next day, preheat your oven to 350°F (175°C). Remove the foil from the baking pan and evenly sprinkle the shredded Mexican cheese blend over the top of the casserole.
- Bake the Casserole: Place the dish in the oven and bake for about 1 hour. The cheese should be melted, bubbly, and slightly golden, and the pasta should be fully cooked and tender.
- Serve and Enjoy: Remove from oven, let cool slightly, then serve the casserole hot for a delicious, comforting meal.
Notes
- Using lean ground beef helps reduce excess fat, keeping the dish lighter.
- The casserole can be refrigerated overnight but should be baked the following day for best texture and flavor.
- If you prefer, substitute Velveeta with another meltable cheese like cheddar, but expect a different creaminess level.
- Ensure the elbow macaroni is uncooked when mixed into the casserole before refrigeration; it finishes cooking in the oven.
- Covering the casserole when baking helps the pasta cook evenly and prevents the top from drying out until the final stages.
- This dish can be customized by adding black beans, corn, or chopped bell peppers for extra nutrition.
