PASTA TACO CASSEROLE RECIPES

Name: Contest-Winning Taco Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 3 cups uncooked bow tie pasta; 1 pound ground beef; 1/4 cup chopped onion; 2 cups shredded cheddar cheese; 1 jar (16 ounces) salsa; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 envelope taco seasoning; 2 cups nacho tortilla chips, crushed

CONTEST-WINNING TACO CASSEROLE RECIPE: HOW TO MAKE IT

Contest-Winning Taco Casserole Recipe: How to Make It image

My preschooler doesn’t eat ground beef unless it’s taco flavored, so I came up with this taco bake we all like. To make assembly easy, I prepare the taco meat and freeze several bags at a time. I also cook the noodles over the weekend for a timely supper later in the week. –Kathy Wilson, Romeoville, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 cups uncooked bow tie pasta
1 pound ground beef
1/4 cup chopped onion
2 cups shredded cheddar cheese
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
2 cups nacho tortilla chips, crushed

Steps:

Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture., Transfer to a greased 11x7-in. baking dish. Cover and bake 20 minutes. Uncover; sprinkle with tortilla chips. Bake until heated through, about 10 minutes longer.

Nutrition Facts : Calories 578 calories, FatContent 28g fat (11g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 1377mg sodium, CarbohydrateContent 53g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 29g protein.

TACO PASTA CASSEROLE | RECIPE - RACHAEL RAY SHOW

Taco Pasta Casserole | Recipe - Rachael Ray Show image

Taco Pasta Casserole—made with spaghetti, ground beef, black beans + more—deliciously combines 2 of our favorite cuisines.

Provided by Grant Melton

Number Of Ingredients 27

Ingredients

2 tablespoons canola oil
divided
1/2 lb. spaghetti noodles
1/2 pound ground beef
1 onion
chopped
1 clove garlic
chopped
Salt and pepper
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon oregano
1 15-ounce can black beans
drained
1 15-ounce can tomato sauce
2 chipotle peppers in adobo
chopped
1/2 cup chicken stock
1 cup Mexican blend
Monterey Jack or queso fresco cheese
Cilantro
for topping
Sour cream
for topping
Sliced jalapenos
for topping

Steps:

Preheat oven to 350°F
In a large, nonstick skillet, heat 1 tablespoon of oil over high heat
Break the pasta into thirds and add half of the pasta to the pan to toast
Once pasta begins to color, remove it to a large casserole dish and repeat with remaining pasta
Add the remaining oil to the hot pan
Once the oil is hot, add the beef and cook, breaking the meat up with the back of a spatula until brown
Add the onion and garlic, and cook until fragrant, about 2 minutes
Season the mixture with 1 teaspoon of salt, the cumin, chili powder, paprika and oregano
Add the black beans, tomato sauce, chipotle peppers and chicken stock
Stir to combine then pour the hot mixture over the top of the toasted pasta
Stir the mixture a little to make sure the pasta is completely covered with the hot liquid
Place the casserole dish into the oven and bake for 15 minutes
Remove the dish from the oven, stir, and return to the oven for 15 minutes more
Remove from the oven again and cover with the cheese
Place the casserole back into the oven and bake, just until the cheese melts, about 5 minutes more
To serve, dollop with sour cream and top with cilantro and sliced jalapeños

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