Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) dry rotini (or medium shells)
- 1 lb (454 g) lean ground beef (85–90%)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tbsp taco seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup water
- 1 can (10 oz) diced tomatoes with green chilies (Rotel), undrained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup salsa (thick style), plus more for serving
- 1/2 cup sour cream
- 2 cups (8 oz) shredded cheddar cheese
- 2 cups (8 oz) shredded Monterey Jack cheese
- 2 cups lightly crushed tortilla chips
- 2 cups shredded lettuce
- Optional: sliced jalapeños, chopped cilantro, lime wedges
Do This
- 1. Heat oven to 375°F. Grease a 9×13-inch baking dish.
- 2. Boil pasta in salted water until al dente; drain.
- 3. Brown beef with onion; add garlic, taco seasoning, water, Rotel, beans, corn; simmer 3 minutes.
- 4. Stir in salsa and sour cream, then fold in pasta.
- 5. Spread in dish; top with cheddar + Monterey Jack.
- 6. Bake 18–22 minutes until bubbly; broil 1–2 minutes for extra browning (optional).
- 7. Top with crushed tortilla chips, salsa, and shredded lettuce; serve hot.
Why You’ll Love This Recipe
- All the best taco flavors baked into a hearty, scoopable pasta casserole.
- Perfect party food: cheesy, bubbly, and finished with crunchy chips and fresh toppings.
- Easy, family-friendly ingredients you can find at any grocery store.
- Flexible for spice levels and add-ins (great for using what you have).
Grocery List
- Produce: 1 medium yellow onion, 1 head lettuce (or bag shredded lettuce), 3 cloves garlic, optional jalapeños, optional cilantro, optional limes
- Dairy: sour cream, shredded cheddar cheese, shredded Monterey Jack cheese
- Meat: 1 lb lean ground beef
- Pantry: rotini pasta, taco seasoning, canned diced tomatoes with green chilies (10 oz), canned black beans (15 oz), frozen corn, salsa, tortilla chips, kosher salt, black pepper
Full Ingredients
Pasta
- 12 oz (340 g) rotini (or medium shells)
- 1 tbsp kosher salt (for salting pasta water)
Taco Beef Mixture
- 1 lb (454 g) lean ground beef (85–90%)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tbsp taco seasoning
- 1/2 tsp kosher salt (adjust to taste depending on seasoning and salsa)
- 1/2 tsp black pepper
- 1/2 cup water
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn (no need to thaw)
Make-It-Creamy Sauce
- 1 cup salsa (thick/chunky style works best)
- 1/2 cup sour cream
Cheese Topping
- 2 cups (8 oz / 225 g) shredded cheddar cheese
- 2 cups (8 oz / 225 g) shredded Monterey Jack cheese
Party-Style Finish (Add After Baking)
- 2 cups tortilla chips, lightly crushed (about 2 oz / 55 g)
- 2 cups shredded lettuce
- 1/2 cup salsa, for serving (optional but recommended)
- Optional toppings: sliced jalapeños, chopped cilantro, lime wedges, diced avocado
Step-by-Step Instructions
Step 1: Prep the oven and baking dish
Arrange a rack in the middle of the oven and preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin coating of oil.
Tip: If you like crispier edges, use a metal pan. For a softer, super-saucy bake, use glass or ceramic.
Step 2: Cook the pasta until al dente
Bring a large pot of water to a boil. Add 1 tbsp kosher salt, then add the pasta. Cook according to package directions until al dente (usually 8–10 minutes for rotini), stirring once or twice so it doesn’t stick.
Drain well. Do not rinse; the starch helps the sauce cling. Set the pasta aside.
Step 3: Brown the beef and onion
Heat a large skillet (12-inch is ideal) over medium-high heat. Add the ground beef and diced onion. Cook for 6–8 minutes, breaking up the meat with a spoon, until the beef is browned and the onion is softened.
If there is excess grease, carefully drain it off so the casserole doesn’t get oily.
Step 4: Season and simmer the taco filling
Add the minced garlic and cook for 30 seconds until fragrant. Stir in the taco seasoning, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Pour in 1/2 cup water and stir well, scraping up any browned bits from the bottom of the pan.
Add the undrained diced tomatoes with green chilies, black beans, and frozen corn. Simmer for 3 minutes to thicken slightly and warm everything through.
Step 5: Make it creamy, then combine with pasta
Reduce heat to low. Stir in 1 cup salsa and 1/2 cup sour cream until evenly combined. (Keeping the heat low helps prevent the sour cream from curdling.)
Add the cooked pasta to the skillet and fold until everything is well coated. If your skillet isn’t big enough, combine in a large mixing bowl instead.
Step 6: Assemble the casserole and add the cheese
Spoon the taco pasta mixture into the prepared baking dish and spread into an even layer.
Sprinkle the top with 2 cups cheddar and 2 cups Monterey Jack, covering the surface edge-to-edge for that thick, melty layer.
Step 7: Bake until bubbly and melty
Bake uncovered at 375°F for 18–22 minutes, until the cheese is fully melted and the edges are bubbling.
If you want a deeper golden top, broil for 1–2 minutes at the end, watching closely so it doesn’t burn.
Step 8: Finish party-style and serve
Let the casserole rest for 5 minutes so it sets slightly and serves more cleanly.
Right before serving, scatter crushed tortilla chips over the top for crunch, then add shredded lettuce. Serve with extra salsa at the table (and add any optional toppings like jalapeños, cilantro, or lime).
For the best texture, add chips and lettuce to each portion (or to the whole pan only if you plan to finish it right away).
Pro Tips
- Use thick salsa: A chunky, thicker salsa helps the casserole stay creamy instead of watery. If your salsa is thin, reduce it in a small saucepan for 3–5 minutes first.
- Don’t overcook the pasta: Keep it al dente. It will continue to soften as it bakes.
- Control the heat level: Choose mild/medium/hot Rotel and salsa to match your crowd. For extra spice, add 1/4 tsp cayenne or a diced jalapeño with the onion.
- Cheese matters: Shred your own cheese if you can; pre-shredded cheese contains anti-caking agents that can melt less smoothly.
- Keep the crunch crunchy: Always add tortilla chips and lettuce after baking (or per serving) so they stay crisp and fresh.
Variations
- Chicken taco pasta casserole: Swap the ground beef for 2 cups cooked shredded chicken. Stir it in with the beans and corn and simmer just until heated through.
- Extra-vegetable version: Add 1 diced bell pepper with the onion and/or stir in 1 cup diced zucchini during the simmer.
- Different beans or pasta: Use pinto beans or kidney beans, and swap rotini for penne, medium shells, or cavatappi (keep the pasta amount at 12 oz).
Storage & Make-Ahead
Refrigerate: Store cooled leftovers in an airtight container for up to 4 days. Keep tortilla chips and lettuce separate and add fresh when serving.
Reheat: Microwave portions for 60–90 seconds (stir halfway), or reheat in a 350°F oven for 15–20 minutes until hot. Add chips/lettuce after reheating.
Make-ahead: Assemble the casserole (without chips and lettuce), cover tightly, and refrigerate up to 24 hours. Bake at 375°F for 25–30 minutes (because it’s starting cold), then top and serve.
Freeze: Freeze baked or unbaked (without chips/lettuce) for up to 2 months. Thaw overnight in the fridge before baking/reheating for best texture.
Nutrition (per serving)
Approximate, based on 8 servings: 610 calories, 32 g protein, 58 g carbohydrates, 29 g fat, 10 g fiber, 1,050 mg sodium. Values vary by brand of taco seasoning, salsa, and cheese.
