Shells N Cheese Taco Casserole
Transform your dinner routine with this irresistible Shells N Cheese Taco Casserole, a crowd-pleasing fusion of creamy mac and cheese and bold taco flavors. This comforting casserole layers tender pasta shells coated in a rich homemade cheddar cheese sauce, spiced ground beef seasoned with taco seasoning, and the vibrant flavors of Rotel and black beans. Topped with a golden layer of melted Mexican blend cheese and finished with crunchy crushed tortilla chips, it's the ultimate easy-to-make weeknight meal with a Tex-Mex twist! Perfect for feeding a hungry family or meal prepping, this hearty dish is ready in under an hour and pairs beautifully with a dollop of sour cream or a sprinkle of green onions. Don't miss this kid-approved casserole recipe that's guaranteed to satisfy every craving at your dinner table!
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Recipe Information
Ingredients
- 12 ounces Medium pasta shells
- 1 pound Ground beef
- 1 packet Taco seasoning
- 0.25 cup Water
- 1.5 cups Milk
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Shredded cheddar cheese
- 1.5 cups Shredded Mexican blend cheese
- 1 can Diced tomatoes with green chilies (Rotel)
- 1 can Black beans, drained and rinsed
- 1 cup Tortilla chips, crushed
- Sour cream (optional, for topping)
- Sliced green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the ground beef until browned and no longer pink, breaking it into small crumbles. Drain excess fat.
Stir in the taco seasoning and 1/4 cup of water. Cook for 2-3 minutes until the seasoning is well incorporated. Remove from heat and stir in the diced tomatoes with green chilies and black beans. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the mixture thickens and coats the back of a spoon, about 3-4 minutes.
Stir in the shredded cheddar cheese until melted and smooth. Remove from heat.
In a large bowl, combine the cooked pasta shells and cheese sauce, mixing until the pasta is evenly coated.
Spread half of the cheesy pasta mixture into the prepared casserole dish. Layer the seasoned beef mixture evenly over the pasta, then top with the remaining pasta mixture.
Sprinkle the shredded Mexican blend cheese evenly over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let sit for 5 minutes. Garnish with crushed tortilla chips, sour cream, and sliced green onions if desired. Serve warm.
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 6.4 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 621 mg | 48% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
