Creamy Taco Pasta

Yes, we love any type of Mexican food and I am always looking for different ways to prepare it.  Even better if it’s a casserole I can make ahead of time and just have to throw in the oven come dinner time!



Here are the ingredients I used.


Before I could get started on the actual recipe, I had to make a quick batch of condensed cheddar cheese soup because I forgot to buy some.  I will add the recipe to the bottom of this one if you need it.  Because I used double cheddar, with both white and orange cheeses it doesn’t look quite like the canned stuff but in the recipe it tasted just the same!


I started the water to boiling to cook the egg noodles and then started to brown the ground beef in the microwave.

I cooked the ground beef on high heat until it was fully cooked and the juices ran clear and then drained it. I added the taco seasoning and 1/2 cup of water and put it back in the microwave for an additional 5 minutes on high heat.



When the egg noodles were cooked I drained the water and added the ground beef mixture, cheddar soup, sour cream, canned tomatoes and 2 cups of grated cheese to the pot and mixed it well to combine.



Then I poured it into my prepared pan.  I used my 10 x 10 baking pan but you could also use a 9 x 13. I sprinkled the remaining grated cheese on top.


I baked it at 375 degrees for 30 minutes, to heat through.


At the last minute I decided to crunch up some multigrain nachos I had on hand and toss them on top when dishing it out.



Creamy Taco Pasta

Preparation Time: 25 minutes  Cooking Time: 30 minutes  Servings: 4 – 6


  • 1 lb. lean ground beef
  • 1 package broad egg noodles
  • 1 can condensed cheddar soup, or recipe below
  • 1 package taco seasoning
  • 1/2 cup water
  • 1 1/2 cups sour cream
  • 1 small can seasoned diced tomatoes
  • 3 cups grated cheese
  • 1 cup crushed multigrain nachos, optional


  1. Preheat oven to 375 degrees.  Grease 10 x 10 or 9 x 13 baking pan.
  2. Cook egg noodles according to package directions and then drain.
  3. Brown ground beef in microwave on high heat until browned and juices run clear.  Drain.
  4. Add taco seasoning and water to ground beef. Return to microwave for 5 minutes on high heat.
  5. Add beef mixture, cheddar soup, sour cream, canned tomatoes and 2 cups grated cheese to drained egg noodles and mix until fully combined.
  6. Pour into prepared baking pan.
  7. Top with remaining grated cheese.
  8. Bake at 375 for 30 minutes.
  9. Scoop onto plates and sprinkle crushed multigrain on top before serving.

*Cheddar Soup Recipe*


  • 3 tbsp. butter/margarine
  • 3 tbsp. flour
  • 1 cup milk
  • 1 1/2 cups grated cheese


  1. In medium microwave safe bowl, melt margarine.
  2. Whisk in flour to make a paste.
  3. Add milk and whisk until smooth.
  4. Microwave on high heat until thickened, about 3 minutes.
  5. Add grated cheese and mix until cheese is melted and mixture is smooth.
  6. Use in recipes in place of canned condensed cheddar soup.

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