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One-Pan Taco Casserole


  • 1 pound lean ground beef
  • 2 tablespoons of olive oil
  • 1/2 of a large white onion diced
  • 8 oz uncooked rotini pasta about 2 1/2 cups
  • 2 cups of low-sodium chicken broth
  • 1 15 oz can of diced tomatoes
  • 1 8 oz can of tomato sauce
  • 2 heaping tablespoon of sour cream
  • 1 teaspoon of garlic powder
  • 2 teaspoons of chili powder
  • 1 teaspoon of paprika
  • 2 teaspoons of cumin
  • 1 1/2 teaspoons of kosher salt and freshly ground pepper to taste
  • 2 cups of shredded colby-jack cheese
  • Fresh diced tomatoes
  • Avocado
  • Green onions
  • Black olives
  • Hot sauce/taco sauce


  1. Saute onions in olive oil over medium heat, just until softened.
  2. Add ground beef to pan an brown, breaking up meat as it cooks.
  3. Season ground beef with one teaspoon of salt and black pepper, to taste.
  4. Once beef is cooked, add tomatoes (undrained), tomato sauce, chicken broth, dried pasta, seasonings and additional 1/2 teaspoon of salt.
  5. Bring to a simmer, cover and reduce heat to low.
  6. Cook 12-15 minutes, or until pasta is tender.
  7. In the meantime, prepare toppings by shredding cheese, dicing tomatoes, green onions and avocados.
  8. Once pasta is tender, remove from heat and stir in two heaping tablespoons of sour cream and one cup of cheese.
  9. Top with additional cheese and replace lid to let cheese melt.
  10. Once cheese has melted, top with taco fixings -
  11. I used chopped tomatoes, diced avocados, green onions, hot sauce and black olives.