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Overnight Taco Pasta in a bowl with fresh toppings and cilantro

Overnight Taco Pasta

A convenient and flavorful casserole that combines pasta, seasoned beef, and cheese. Prepared the night before and baked the next day, making it perfect for busy mornings or weeknight dinners.
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Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz uncooked pasta penne or rotini works well
  • 1 lb ground beef or turkey
  • 1 packet taco seasoning or 2 tbsp homemade
  • 1 can 15 oz diced tomatoes
  • 1 can 10 oz diced tomatoes with green chilies (optional)
  • 1 cup shredded cheddar or Mexican blend cheese
  • ½ cup sour cream
  • ½ cup milk
  • Salt and pepper to taste
  • Optional toppings: chopped green onions avocado, salsa

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Mixing bowls
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Cook pasta according to package instructions until al dente. Drain and set aside.
  2. In a skillet, brown the ground beef over medium heat. Drain excess fat. Stir in taco seasoning and cook 1–2 minutes.
  3. Add diced tomatoes and diced tomatoes with green chilies (if using). Simmer for 5 minutes.
  4. In a large mixing bowl, combine cooked pasta, beef mixture, sour cream, and milk. Stir until well combined.
  5. Transfer mixture to a greased 9x13-inch baking dish. Cover and refrigerate overnight.
  6. The next day, preheat oven to 350°F (175°C). Sprinkle cheese evenly over the top. Bake 20–25 minutes until heated through and cheese is melted.
  7. Serve with optional toppings as desired.

Notes

Make-ahead convenience makes this a perfect meal prep option.
Customize with black beans, corn, or bell peppers for added veggies.
Leftovers can be stored in the fridge for up to 3 days.