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5.0 from 3 votes

Easy Taco Bake Casserole

Festive, tasty, meaty and the perfect answer to “what’s for supper”! This Easy Taco 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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 12 servings
Calories: 521 kcal
Course: Main Course
Cuisine: American

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 teaspoon garlic powder
  • 1 teaspoon 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

    Cup of Yum
  1. 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.
  2. Preheat the oven to 350.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  • Substitutions: 
  • Ground Beef: Shredded Chicken, Sausage, Kielbasa, Steak, vegetarian meat replacements, TVP, Red Beans, turkey, ground chicken, etc.Velveeta: Cheddar Cheese, 4 oz of cheese slicesBeans, 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.
  • 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.

Nutrition Information

Calories 521kcal (26%) Carbohydrates 56g (19%) Protein 28g (56%) Fat 21g (32%) Saturated Fat 10g (50%) Cholesterol 61mg (20%) Sodium 538mg (22%) Potassium 675mg (19%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 611IU (12%) Vitamin C 9mg (10%) Calcium 269mg (27%) Iron 4mg (22%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 521

% Daily Value*

Calories 521kcal 26%
Carbohydrates 56g 19%
Protein 28g 56%
Fat 21g 32%
Saturated Fat 10g 50%
Cholesterol 61mg 20%
Sodium 538mg 22%
Potassium 675mg 14%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 611IU 12%
Vitamin C 9mg 10%
Calcium 269mg 27%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.