This taco-inspired pasta casserole is packed with seasoned beef, a rich tomato sauce, sweet corn, and a thick layer of bubbly cheese. Perfect for busy weeknights, potlucks, and meal prep!
Ingredients (Serves 8–10)
Pasta
• 12 oz (340 g) pasta (rotini, penne, shells, or egg noodles)
• Salt for boiling water
Meat & sauce
• 1½ lb (680 g) ground beef (or ground turkey)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 packet taco seasoning (or 2½ tbsp homemade taco seasoning)
• 1 can (15 oz / 425 g) diced tomatoes (with juices)
• 1 can (8 oz / 225 g) tomato sauce or 1 cup salsa
• 1 cup beef broth (or water)
• 1 cup corn (canned or frozen, drained if canned)
• 1 can (4 oz / 115 g) diced green chiles (optional)
• Salt & pepper to taste
Cheese & topping
• 2 cups shredded mozzarella
• 2 cups shredded cheddar (or Mexican blend)
• 2 tbsp chopped parsley or cilantro (optional)
Optional add-ins: black beans, jalapeños, bell pepper, olives, sour cream for serving.
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Instructions
1. Preheat oven
Preheat to 190°C (375°F). Lightly grease a 9×13-inch baking dish.
2. Cook the pasta
Boil pasta in salted water until al dente (1–2 minutes less than package time). Drain.
3. Cook the beef
In a large skillet, brown ground beef over medium heat. Drain excess fat if needed.
Add onion and cook 3–4 minutes. Add garlic and cook 30 seconds.
4. Season & simmer
Stir in taco seasoning. Add diced tomatoes, tomato sauce (or salsa), broth, corn, and green chiles (if using).
Simmer 5–8 minutes until slightly thick.
5. Combine
Mix the cooked pasta into the beef sauce.
6. Assemble
Pour into the baking dish. Sprinkle mozzarella and cheddar evenly on top.
7. Bake
Bake 15–20 minutes, or until the cheese is melted and bubbly.
Broil 1–2 minutes for extra browning (watch closely).
8. Serve
Rest 5 minutes. Garnish with parsley/cilantro and serve.
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Storage & Reheating
• Fridge: up to 4 days in an airtight container
• Freezer: up to 2 months (cool completely before freezing)
• Reheat: microwave or bake at 175°C (350°F) until warmed through