Wednesday, April 27, 2016

Yummy Recipe Wednesday! (Taco Casserole)

Hello friends and food lovers. Welcome once again to another Yummy Recipe Wednesday. Today I bring you a simple yet delicious casserole. One of the things I like most about this dish is that it’s very versatile. You could add black olives, cilantro, or any other number of ingredients to this without messing up the core flavor. Just one little side note on this dish, if you don’t use Thick & Chunky Salsa you may want to cut down the amount a little bit or this might turn out a little too watery for you. Give it a try, as is, or modify this dish however you like and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Taco Casserole

  • 8 oz Macaroni
  • 1 lb Lean Ground Beef
  • 1 pkg Taco Seasoning Mix
  • 1/2 cup Chopped Onion
  • 1 cup Thick & Chunk Salsa
  • 1 (14.5 oz) can Diced Tomatoes
  • 2 cups Shredded Mexican Cheese Blend
  • 1 cup Crushed Tortilla Chips
  • 1/4 cup Chopped Green Onions
  • 1/2 cup Sour Cream (optional)

1. Preheat the oven to 350°F (175°C); spray a 9x13 inch baking dish with non-stick cooking spray.
2. Cook the pasta in a large pot of boiling water until al dente; drain.
3. In a large skillet, cook the ground beef according to the instructions on the Taco Seasoning Mix package.
4. Once your Taco Beef is finished, add the onion, salsa, diced tomatoes, and pasta to the pan and stir well to combine; add 1 cup of the shredded cheese to the pan and stir everything together until the cheese is melted.
5. Transfer the beef mixture to the prepared 9x13 inch baking dish; cover the top of the casserole with the remaining 1 cup of shredded cheese.
6. Bake the casserole for 15 to 20 minutes or until the cheese is melted. Serve with crushed tortilla chips, chopped green onions and sour cream, if desired.

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