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Overnight Taco Pasta

Overnight Taco Pasta is a creamy and flavorful dish that combines classic taco ingredients in a convenient pasta format, perfect for busy weeknights.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Meat
  • 12 oz elbow pasta any type of pasta can be used.
  • 1 lb ground beef or turkey can substitute with plant-based meat.
  • 1 packet taco seasoning adjust spice level as needed.
Vegetables and Sauce
  • 1 can black beans, rinsed and drained or use pinto beans.
  • 1 can diced tomatoes, undrained adds moisture and flavor.
  • 1 cup corn fresh, frozen, or canned.
  • 2 cups salsa spicy salsa can be used for heat.
Cheese and Cream
  • 2 cups shredded cheddar cheese divided for layering.
  • 1/2 cup sour cream adds creaminess.
Garnish
  • Chopped green onions and cilantro optional for serving.

Method
 

Preparation
  1. Boil a large pot of salted water and cook the elbow pasta until just al dente. Drain and set aside.
  2. In a large skillet, brown the ground beef over medium heat, breaking it apart as it cooks. Drain excess fat.
  3. Stir in taco seasoning, black beans, diced tomatoes with juice, corn, and 1 cup of salsa. Simmer for 5-7 minutes.
  4. In a large bowl, combine cooked pasta with meat mixture, sour cream, and 1 cup of shredded cheddar until well mixed.
  5. Transfer mixture to a greased baking dish. Top with remaining salsa and sprinkle with remaining cheddar cheese. Cover with foil.
  6. Refrigerate overnight.
Baking
  1. Preheat the oven to 350°F (175°C). Bake for 25-30 minutes or until heated and cheese is bubbly.
  2. Serve with optional garnishes like green onions and cilantro.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to three months. Thaw and reheat as needed.