Taco Noodle Bake is a hearty, cheesy casserole that combines the bold flavors of classic beef tacos with tender egg noodles and creamy cheese sauce. Made with seasoned ground beef, Rotel tomatoes with green chiles, sour cream, and plenty of cheddar cheese, this baked pasta dish is easy to prepare, family-friendly, and perfect for busy weeknights, potlucks, or make-ahead meals.

Why You’ll Love This Recipe

You’ll love this taco noodle bake because it delivers everything you crave in a comfort food casserole—rich flavor, creamy texture, and simple ingredients—all in one pan. It’s quick to assemble, budget-friendly, and endlessly customizable. The combination of taco-seasoned beef, cheesy noodles, and tangy Rotel makes it a guaranteed crowd-pleaser for kids and adults alike, while leftovers reheat beautifully for easy meals all week long.

Taco Noodle Bake

Taco Noodle Bake is the ultimate mashup of two comfort food favorites: tacos and baked pasta. This recipe brings together bold Tex-Mex flavors and creamy, cheesy noodles in one cozy casserole that’s perfect for family dinners.

If you’re looking for an easy weeknight meal that doesn’t require fancy ingredients or complicated steps, this taco noodle casserole checks every box. Everything comes together quickly and bakes into a bubbly, satisfying dish.

Ground beef seasoned with taco seasoning forms the flavorful base of this recipe. The seasoning infuses the meat with classic taco spices, giving the casserole its signature savory kick.

Egg noodles are ideal for this dish because they cook quickly and soak up the creamy sauce beautifully. Their tender texture balances the bold, slightly spicy flavors of the beef and Rotel tomatoes.

Rotel diced tomatoes with green chiles add brightness, moisture, and just the right amount of heat. They cut through the richness of the cheese and sour cream, keeping every bite balanced and flavorful.

The combination of cheddar cheese soup and sour cream creates a smooth, creamy sauce that holds everything together. This shortcut ingredient duo makes the casserole extra comforting without requiring a homemade sauce.

Shredded cheddar cheese adds a melty, gooey finish that browns slightly on top as it bakes. That cheesy layer is what makes this taco noodle bake so irresistible straight out of the oven.

This dish is perfect for feeding a crowd, whether it’s a busy family dinner, a potluck, or a casual get-together. It’s hearty enough to stand alone, but also pairs well with simple sides.

Taco noodle bake is also a fantastic make-ahead recipe. You can assemble it earlier in the day, refrigerate it, and bake it when dinner time rolls around.

Once you try this cheesy taco pasta casserole, it’s sure to become a regular in your meal rotation—comforting, filling, and packed with bold flavor in every bite.

Servings & Time

Servings: 6–8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: About 45 minutes

Ingredients

• 1 (12 oz) package medium egg noodles

• 1 lb ground beef

• 1 (1 oz) package taco seasoning

• ⅔ cup water

• 1 (10 oz) can Rotel diced tomatoes and green chiles, undrained

• 1 (10.75 oz) can cheddar cheese soup

• 16 oz sour cream

• 2 cups shredded cheddar cheese

Instructions

1. Preheat oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with cooking spray.

2. Cook egg noodles according to package directions, drain, and set aside.

3. In a large skillet, cook ground beef over medium heat until no longer pink; drain excess fat.

4. Add taco seasoning and water to the beef, stir well, and simmer for 5 minutes.

5. In a large bowl, combine cooked beef, Rotel tomatoes, cooked noodles, cheddar cheese soup, sour cream, and shredded cheddar cheese.

6. Mix until all ingredients are evenly combined.

7. Spread the mixture evenly into the prepared baking dish.

8. Bake uncovered for 25–30 minutes, until hot and bubbly throughout.

9. Remove from oven and let rest for 5 minutes before serving.

Tips

Ingredient Substitutions

• Use ground turkey or chicken instead of beef.

• Swap cheddar cheese soup with cream of chicken or cream of mushroom soup.

• Use Greek yogurt in place of sour cream for a lighter option.

Make-Ahead

• Assemble casserole up to 24 hours ahead and refrigerate.

• Add 5–10 extra minutes to baking time if baking from cold.

Serving Variations

• Top with crushed tortilla chips for added crunch.

• Garnish with chopped cilantro, green onions, or sliced jalapeños.

• Serve with a side salad or corn for a complete meal.

Avoid Mistakes

• Don’t overcook noodles—they’ll soften more while baking.

• Drain excess grease from beef to avoid a greasy casserole.

• Mix thoroughly so every bite is evenly seasoned.