Festive, tasty, meaty and the perfect answer to “what’s for supper”! This Easy Taco Bake Casserole will have you ready for dinner in minutes, using what you have in the pantry and fridge because there are literally HUNDREDS of substitutions! Get a whiz bang mouthful today!
Why This Recipe Works
- EASY
- FAST
- Uses ingredients you probably already have in the pantry or fridge!
Here’s How It’s Done
STEP 1. Cook the noodles and spread into the pan.
STEP 2. Brown the ground beef and melt the Velveeta with the Rotel and spread it over the noodles.
STEP 3. Mix the canned veggies and spread over the meat. Cover with shredded cheese.
Frequently Asked Questions (FAQ’s)
Can I Use Substitutions?
Yes! Absolutely! I’ve given many in the recipe notes and you can use your imagination to dream up more!
Here’s how you can substitute ground chicken! Just season like I did here: How to cook ground chicken recipe (easy, tacos).
Can I Freeze This Taco Bake?
Absolutely! It freezes like a dream!
Simply put it in a freezer safe container, squeeze out as much air as possible and freeze for up to 3 months.
How Do I Reheat This Dish?
Reheat by preheating the oven to 350 and then baking with a foil lid for 25 minutes.
OR
Heat a single serving on a microwave safe plate for 1 minute, check, stir, repeat in 30 sec intervals.
Can I Make This the Day Before?
Yes! You sure can! It will keep in the fridge, covered and unbaked for 1-2 days.
When cooking the noodles when you KNOW you won’t be baking it for another day, just cook them for about 2 minutes less than the package indicates.
Then, just pop it in the oven for dinner! Easy Peasy!
What Goes with Easy Taco Bake Casserole?
This is such a great all in one dish that we find a simple salad goes a LONG way to making this a complete meal! However, we also love it on top of a Steakhouse Baked Potato or wrapped in a flour tortilla or served with this AWESOME south of the border salad (we just leave the chicken off if we are serving as a side dish)!
Tips and Tricks
- If you plan to bake this dish a day or so after assembling it, then undercook the noodles by about 2 minutes. They may absorb some of the fluids and become too mushy otherwise.
- Cook the beef until it is JUST past pink. If you cook it much longer, it will become dry in the final dish.
- I use corn, black beans and tomatoes because that is a pretty combination, but feel free to change up the veggies based on your own preferences.
- Serve this dish with a salad or over lettuce and top with sour cream, corn chips, cilantro and salsa for a wonderful treat.
- Be sure to carefully drain the veggies you use on the top, you do not want a lot of liquid or it will make the whole casserole soupy.
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Easy Taco Bake Casserole
Ingredients
- Non stick spray
- 4 Cups Elbow Pasta same as 2 Cups of uncooked pasta
- 2 tbs vegetable oil
- 1 ½ pounds ground beef
- 1 taco seasoning packet
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbs Chili powder
- ½ Cup water
- 8 oz Velveeta shredded or cut into 1” cubes - works best shredded
- 15 oz Tomatoes and Green Chilis
- 15 oz black beans drained
- 15 oz mexicorn drained
- 15 oz diced tomato drained
- 1 ½ Cup Shredded Monterey Jack or cheddar
- Salt and Pepper to taste
- Optional: Olives chopped green chilis, hot sauce
Instructions
- Prepare a 9x13 pan with cooking spray and pour the elbow macaroni noodles into the bottom of the 9x13 pan and spread out well and then set aside.
- Preheat the oven to 350.
- In a frying pan over medium heat, add the oil and cook the ground beef until just past pink and then add the taco seasoning, onion powder, garlic powder and chili powder. Mix well. Add the water and place a lid on the frying pan, set the heat to low to achieve a slow simmer. Stir every minute or two and replace the lid.
- After 3 minutes, add the velveeta and tomatoes with green chilis to the hamburger mix. Stir. Replace the lid. Continue to intermittently stir until the cheese is well melted and the tomatoes and green chilis are well incorporated.
- Into a large bowl, pour the black beans, mexicorn and tomatoes together and gently mix well. (If you are using any of the optional ingredients, add those here as well).
- Once the velveeta is melted well, pour the hamburger mixture and spread over the macaroni noodles. Then pour the bean, corn and tomato mix over the top of the hamburger mixture. Top with shredded monterey jack cheese.
- Place into the preheated oven and bake for 35-45 minutes until the cheese is melty and browned and you can see bubbles from the bottom.
- Serve over a bed of lettuce or corn chips. Top with your choice of taco sauce, sour cream, hot sauce, and green onions.
Notes
- If you plan to bake this dish a day or so after assembling it, then undercook the noodles by about 2 minutes. They may absorb some of the fluids and become to mushy otherwise.
- Cook the beef until it is JUST past pink. If you cook it much longer, it will become dry in the final dish.
- I use corn, black beans and tomatoes because that is a pretty combination, but feel free to change up the veggies based on your own preferences.
- Serve this dish with a salad or over lettuce and top with sour cream, corn chips, cilantro and salsa for a wonderful treat.
- Be sure to carefully drain the veggies you use on the top, you do not want a lot of liquid or it will make the whole dish soupy.
Velveeta: Cheddar Cheese, 4 oz of cheese slices
Beans, Mexicorn and Tomato - you can substitute out whatever you like on your tacos or whatever you have in your pantry. Combinations of beans, corn and tomato often work together well.
Elbow Pasta: This is where you can get REALLY creative! You can use any of these: Rice, Mashed potatoes, tater tots, hashbrown potatoes, tortilla shells, cauliflower, mashed cauliflower (thickest version you can make), canned biscuits or crescent rolls, bread (cut the crust off or cut into cubes). You can use virtually ANY starchy type base you want, but personally, if you have some, I really like the cooked pasta.
Wendi Spraker
Friday 3rd of April 2020
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