Here’s a simple and delicious Overnight Taco Pasta recipe that’s perfect for busy mornings or meal prep. It’s cheesy, flavorful, and makes enough to feed a crowd!
Ingredients (for 4–6 servings)
- 8 oz (about 2 cups) pasta (penne, rotini, or shells)
- 1 lb ground beef or turkey
- 1 packet taco seasoning (or homemade: chili powder, cumin, paprika, garlic powder, onion powder, salt)
- 1 can (14 oz) diced tomatoes (drained)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups shredded cheddar or Mexican blend cheese
- 1 cup sour cream
- 1/2 cup milk
- Optional toppings: chopped green onions, cilantro, salsa, avocado, jalapeños
Instructions
- Cook the pasta:
- Boil pasta until just al dente (it will cook more in the oven). Drain and set aside.
- Cook the meat:
- In a skillet, brown the ground beef or turkey. Drain excess fat.
- Stir in taco seasoning and a splash of water. Cook 2–3 minutes until well combined.
- Mix pasta casserole:
- In a large bowl, combine cooked pasta, seasoned meat, diced tomatoes, black beans, corn, 1 1/2 cups cheese, sour cream, and milk. Stir until evenly mixed.
- Assemble for overnight:
- Transfer the mixture to a greased 9×13-inch baking dish.
- Cover with foil and refrigerate overnight (or up to 24 hours).
- Bake:
- Preheat oven to 350°F (175°C).
- Bake covered for 20–25 minutes.
- Remove foil, sprinkle remaining cheese on top, and bake an additional 5–10 minutes until cheese melts and bubbly.
- Serve:
- Garnish with optional toppings like green onions, cilantro, avocado, or a dollop of salsa.
✅ Tip: You can also prep this as a slow cooker meal—just layer everything in the crockpot and cook on low for 3–4 hours in the morning or while at work.
If you want, I can also give a trick to make it extra creamy and cheesy so every bite tastes like it just came out of a restaurant. Do you want me to share that?
