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The Boat Shed Kitchen

Taco Pasta Casserole

This Taco Pasta Casserole is the perfect mash-up of Tex-Mex flavors and classic comfort food. With seasoned ground beef, beans, corn, pasta shells, and plenty of gooey cheese, it’s a weeknight dinner that brings the whole family to the table. Easy to make, freezer-friendly, and loaded with flavor, this casserole is always a crowd-pleaser!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 medium onion diced
  • 3 –4 jalapeños seeded and diced (or 1 medium bell pepper)
  • 2 tbsp taco seasoning
  • 1 can 10 oz Rotel diced tomatoes
  • 1 can 15.5 oz pinto beans, rinsed and drained
  • 1 can 15.5 oz black beans, rinsed and drained
  • 1 bag 10 oz frozen corn (or fresh corn)
  • 1 cup chicken broth
  • 1 cup medium-size pasta shells
  • 8 oz Velveeta cheese cubed
  • 2 cups shredded cheddar cheese

Method
 

  1. Preheat oven to 350°F. Grease a 9×13 casserole dish or use a large oven-safe skillet.
  2. Cook beef with onion and jalapeños until browned.
  3. Drain excess grease if necessary.
  4. Stir in taco seasoning, tomatoes, beans, corn, broth, pasta, and Velveeta.
  5. Simmer until cheese melts.
  6. See full steps with tips & photos → https://theboatshedcafe.com/taco-pasta-casserole/

Notes

  • Swap jalapeños for bell peppers if you prefer a milder dish.
  • Add a handful of fresh cilantro or green onions on top before serving for a fresh twist.
  • This casserole freezes well—just assemble, cover tightly, and freeze before baking.