Name: Easy One-Pot Taco Casserole Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 lb Lean Ground Beef; 1 Package McCormick Taco Seasoning (low sodium); 2 Cups Water; 1 Can Diced Tomatoes (15 oz, low sodium); 1 Can Tomato Sauce (15 oz, low sodium); 1 Can Green Chiles (4 oz); 1 Cup Frozen Whole Kernel Corn; 2 Cups Uncooked Elbow Macaroni; 1 Cup Shredded Colby/Jack Cheese

Jump to Recipe

Introduction

This Easy One-Pot Taco Casserole is a flavorful, comforting meal that comes together quickly with minimal cleanup. Packed with seasoned ground beef, tender pasta, and melted cheese, it’s perfect for busy weeknights or casual dinners.

A white bowl filled with creamy macaroni pasta mixed with ground meat and pieces of tomato, topped with melted orange-yellow cheese that covers the pasta and meat layers. Scattered among the pasta are bright yellow corn kernels adding texture and color. On the side inside the bowl, two slices of green avocado and a small bunch of fresh cilantro leaves add a fresh look and contrast. The bowl is placed on a white marbled textured surface with some cilantro stems around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lean ground beef
1 package McCormick taco seasoning (low sodium)
2 cups water
1 can diced tomatoes (15 oz, low sodium)
1 can tomato sauce (15 oz, low sodium)
1 can green chiles (4 oz)
1 cup frozen whole kernel corn
2 cups uncooked elbow macaroni
1 cup shredded Colby/Jack cheese

Instructions

Step 1: Brown the ground beef in a 3-quart pot over medium-high heat. Drain the excess fat and return the beef to the pot.
Step 2: Stir in the taco seasoning, water, diced tomatoes, tomato sauce, green chiles, and corn. Bring the mixture to a boil.
Step 3: Add the uncooked elbow macaroni, reduce heat to low, cover, and simmer for 10-15 minutes, stirring occasionally, until the pasta is tender.
Step 4: Remove the pot from heat and sprinkle the shredded cheese evenly on top. Cover and let sit until the cheese is melted.
Step 5: Serve the casserole warm, enjoying the melty cheese and hearty filling.

Tips & Variations

For added freshness, top with chopped cilantro, sliced green onions, or a dollop of sour cream before serving.
Substitute ground turkey or chicken for a leaner protein option.
Use whole wheat or gluten-free pasta to suit dietary preferences.
If you like it spicier, add a pinch of cayenne pepper or a few dashes of hot sauce when adding the taco seasoning.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove over low heat until warmed through, adding a splash of water if needed to loosen the sauce.

How to Serve

A white pot filled with multiple layers, starting at the bottom with a dark brown meat sauce mixed with corn and small pasta pieces. The middle layer is melted cheese, mostly yellow-orange with some white patches, covering the dish unevenly. Bright green cilantro leaves are sprinkled on top in a scattered pattern. The pot is placed on a white marbled surface with a halved avocado visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole and store it in the refrigerator before cooking. Just add the pasta right before simmering to ensure it cooks properly.

What can I use instead of Colby/Jack cheese?

Cheddar, Monterey Jack, or a Mexican cheese blend work well as alternatives and provide a similarly melty texture and flavor.