Overnight Taco Pasta:
Ingredients:
1 lb ground beef
1 packet taco seasoning mix
1 can (10 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10.75 oz) condensed cream of chicken soup
1 cup milk
2 cups shredded cheddar cheese
12 oz pasta shells or elbow macaroni, cooked and drained
Optional toppings: sour cream, green onions, diced tomatoes, black olives
Instructions:
Cook the Beef:
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add Seasoning and Ingredients:
Stir in the taco seasoning mix and follow the instructions on the packet (usually adding water and simmering for a few minutes).
Add the diced tomatoes with green chilies, black beans, and corn to the skillet. Stir to combine.
Prepare the Sauce:
In a large bowl, mix together the condensed cream of chicken soup and milk until smooth. Add 1 cup of shredded cheddar cheese and stir until combined.
Combine and Mix:
In a large mixing bowl, combine the cooked pasta, beef mixture, and cheese sauce. Stir until everything is well coated.
Assemble:
Transfer the mixture to a large baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
Refrigerate:
Cover the baking dish with aluminum foil and refrigerate overnight.
Bake:
Preheat the oven to 350°F (175°C). Remove the baking dish from the refrigerator and let it sit at room temperature for about 15 minutes.
Bake the covered dish in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from the oven and let it cool for a few minutes before serving. Top with optional toppings like sour cream, green onions, diced tomatoes, and black olives if desired.