This taco mac and cheese casserole is an easy taco bake recipe that gives your typical macaroni and cheese recipe a little Southwest flavor. 

spoon if Taco Mac and Cheese Casserole with beans

I love food with a little spice and Tex-Mex recipes are some of my comfort food recipes of choice. They are my go-to recipes when I need something delicious, filling, and quick. This is one of my favorites, along with our chicken enchilada casserole, chicken enchilada skillet spaghetti, and chicken tortilla casserole.  

I also love easy recipes and this taco casserole recipe is just about as easy as it gets. Just stir together a few ingredients and pop it in the oven. Before you know it, you have a delicious meal that stores and reheats beautifully.

For other quick and easy to reheat casserole recipes try our beef enchilada casserole or king ranch chicken casserole.   

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ingredients for Taco Mac and Cheese Casserole

Ingredients You’ll Need

  • Ground beef – You can sub with ground turkey or ground chicken in this taco pasta casserole if you’re looking to cut back on red meat.
  • Elbow macaroni noodles – Though it puts the ‘mac’ in mac and cheese, you can sub this with any hollow pasta.
  • Onion – You can use white, yellow, or red for this dish.
  • Seasoning – Chili powder, cumin, and salt. You can also add black pepper for extra spice.
  • Canned Black beans – You will want to drain and rinse these before use.
  • Canned Corn – Make sure to drain them.
  • Salsa Control your spice level by choosing your preferred heat of salsa.
  • Sour cream – This will help give you a nice creamy filling in your casserole.
  • Cheddar cheese – You can sub with Mexican blend if you wish.

Feel free to throw some of your own modifications into the mix. Try adding your favorite taco seasoning, garlic, fresh tomatoes, jalapenos, green onions, or green chilies to put your own personal spin on this dish.

Taco Mac and Cheese Casserole in a white casserole dish

How to Make Easy Taco Casserole

Step 1 – Preheat – Preheat oven to 350F.

Step 2 – Cook meat and onion – In a large skillet over medium-high heat, brown the ground meat and onions with a little bit of olive oil. Drain the grease from the cooked meat. 

Step 3 – Stir in seasoning – Add the chili powder, cumin, and salt to the meat mixture along with 1/2 cup of water. Bring liquid to a boil then reduce to a simmer and continue to cook for 5- 6 minutes until it has thickened.

Step 4 – Mix ingredients – In a large bowl, add ground beef mixture, elbow noodles, black beans, corn, salsa, sour cream and 2 cups of cheese. Mix thoroughly.

Step 5 – Prepare dish and bake – Add the mixture to a greased 13x 9 casserole dish and cover with foil. Bake for 30 minutes covered.

Step 6 – Add more cheese and bake again- Take the baking dish out of the oven, uncover it, and add the remaining cheese. You can add more or less cheese, depending on your taste. Put the dish back into the oven and continue to bake for 15 minutes uncovered.

spoonful of Taco Mac and Cheese Casserole

Can I cook taco meat the night before?

Yes! Cook your ground beef and drain the grease. Let the beef cool completely, then store it in an airtight container in the refrigerator for up to 4 days.

You can also make it ahead and store it in freezer. Cook your ground beef and drain the grease. Let the beef cool completely, then store it in an airtight freezer safe container. I like to use a gallon freezer bag so I can lay it flat in the freezer to take up less space. Let the beef thaw overnight in the fridge before using.

What to serve with taco mac and cheese

As with any good Tex-Mex dish, it needs some 5 minute restaurant style salsa or salsa fresca and tortilla chips. And don’t forget the frozen mango margarita!  

How to Store It & Reheat

You can easily store leftovers or pre-make the casserole.

Refrigerator – Let your casserole cool completely before storing it in an airtight container. It will last in the refrigerator for 3-5 days. To reheat, cut an individual portion and microwave for 2-3 minutes. If you are reheating the whole casserole, cover with foil and bake at 350 degrees F for 20-30 minutes or until warmed through.

Freezer – Let your casserole cool completely and store in an airtight freezer safe container. It will last the freezer for up to 2 months. To reheat, remove from freezer and let it thaw in the fridge overnight.

Once thawed, cut an individual portion and microwave for 2-3 minutes. If you are reheating the whole casserole, cover with foil and bake at 350 degrees F for 20-30 minutes or until warmed through.

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Servings: 10
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr

Taco Mac and Cheese Casserole

This taco mac and cheese casserole is an easy taco bake recipe that gives your typical macaroni and cheese recipe a little Southwest flavor. 
spoon if Taco Mac and Cheese Casserole with beans
Print Recipe
5 from 4 votes

Ingredients

  • 1 pound Ground beef
  • 16 ounces Elbow macaroni noodles, cooked
  • 1 cup Onion, diced
  • 2 tablespoons Chili powder
  • 1 tablespoon Cumin
  • 2 teaspoons Salt + more to taste
  • 15 ounces Canned Black beans, drained
  • 15 ounces Canned Corn, drained
  • 8 ounces Salsa
  • 8 ounces Sour cream
  • 12 ounces Cheddar cheese, shredded

Instructions

  • Preheat oven to 350F.
  • In a skillet over medium high heat brown the ground beef and onions with a little bit of olive oil.
  • Drain the grease from the cooked meat. 
  • Add the chili powder, cumin, and salt to the meat mixture along with 1/2 c water. Bring liquid to a boil then reduce to a simmer and continue to cook for 5- 6 minutes or until it has thickened.
  • In a large bowl add ground beef mixture, noodles, black beans, corn, salsa, sour cream and 2 cups of cheese. Mix thoroughly.
  • Add the mixture to a greased 13x 9 casserole dish and cover with foil.
  • Bake for 30 minutes covered, then uncover and add the remaining cheese (more or less depending on how cheesy you want it). Then continue to bake for 15 minutes uncovered.
  • Enjoy!

Nutrition

Calories: 554kcal, Carbohydrates: 52g, Protein: 27g, Fat: 27g, Saturated Fat: 14g, Cholesterol: 80mg, Sodium: 1148mg, Potassium: 599mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1073IU, Vitamin C: 4mg, Calcium: 324mg, Iron: 3mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main dish
Cuisine: American
Keyword: keto taco casserole, taco mac, taco mac and cheese, taco macaroni, taco pasta recipe