Description
This Overnight Taco Pasta is a make-ahead pasta bake that’s perfect for busy weeknights. Loaded with flavorful taco-seasoned meat, black beans, corn, and gooey cheese, it’s a satisfying and easy family dinner.
Ingredients
Scale
- 12 oz rotini or penne pasta, cooked al dente
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning
- 1/2 cup water
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup sour cream or Greek yogurt
- 4 oz cream cheese, softened
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Pasta:
Taco Meat Mixture:
Additional Ingredients:
Instructions
- Cook the Meat: In a large skillet, cook ground beef over medium heat until browned. Drain excess grease. Add taco seasoning and water; simmer for 2–3 minutes. Remove from heat.
- Combine Ingredients: In a large bowl, mix cooked pasta, taco meat, Rotel tomatoes, black beans, corn, 1 cup cheese, sour cream, cream cheese, and cilantro. Combine well.
- Refrigerate: Transfer mixture to a greased baking dish, cover, and refrigerate overnight.
- Bake: Preheat oven to 375°F (190°C). Bake covered for 25 minutes, then uncover, sprinkle with remaining cheese, and bake for 10–15 minutes until bubbly.
- Serve: Let rest for 5 minutes before serving.
Notes
- This dish can be assembled up to 24 hours in advance.
- For a spicier version, use hot taco seasoning or pepper jack cheese.
- Add jalapeños or crushed tortilla chips on top for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 490
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 80 mg
