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cheesy taco pasta

Cheesy Taco Pasta

Cheesy Taco Pasta - An easy and cheesy taco pasta casserole!  This pasta is creamy, cheesy, and beefy!  Full of taco flavors, and sure to be a crowd pleasing dinner.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 300kcal
Author Nichole


  • 12 Ounces Egg Noodles
  • 1 Pound Ground Beef, I use 96% lean
  • 1 Small Onion, Chopped
  • 2 Cloves Garlic, Minced
  • 4 Tablespoons Butter
  • 1/4 Cup Flour
  • 1 1/2 Cups Milk
  • 1 Packet Taco Seasoning
  • 1 Cup Salsa
  • 1/3 Cup Sour Cream
  • 1 15 Ounce Can Black Beans
  • 3 Cups Shredded Cheese, I use cheddar and a triple cheese blend


  • Cook the egg noodles according to package directions.  Drain, and set aside. Preheat oven to 400 degrees.
  • In a large pot (ovenproof pot if you have one) over medium high heat, brown the ground beef with the onions and garlic.  Drain grease from beef if necessary.
  • Reduce heat to medium.  Add the butter to the pot with the beef mixture and stir until melted.  Whisk in the flour and cook for 2 minutes.  Whisk in the milk and allow to simmer for 2-3 minutes until thickened. 
  • Stir in the taco seasoning, salsa, and sour cream until combined.  Stir in the black beans and cheese.  Stir in the cooked egg noodles.  If you're using an ovenproof pot transfer the casserole to the oven topped with extra cheese if desired and cook for 10-15 minutes until hot and bubbly.  If you do not have an oven safe pot, transfer the pasta mixture to a 9x13 inch baking dish and bake as directed above. 


NOTE:  The beans can be left out of this recipe if that is your preference.  


Calories: 300kcal