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Taco Casserole Recipe

Taco Casserole Recipe photo by Taste of Home

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My preschooler doesn’t eat ground beef unless it’s taco flavored, so I came up with this casserole 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

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Taco Casserole Recipe

Prep: 15 min. Bake: 30 min.

Yield: 7 Servings

15 30 45

Ingredients

3 cups uncooked bow tie pasta
1 pound ground beef
1/4 cup chopped onion
2 cups (8 ounces) 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

Directions

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 the cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture.
Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with tortilla chips. Bake 10 minutes longer or until heated through. Yield: 7 servings.

Originally published as Taco Casserole in Quick Cooking January/February 2006, p33

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Reviewed on Jan. 27, 2010 by isathre

My husband and I really liked the taste of this recipe. The only changes I made were mild salsa and used 1 can diced tomatoes, undrained with green chilies. Thanks to Kathy, I will be using this recipe more than once.

Reviewed on Feb. 26, 2009 by 5hungrykids

I was a little skeptical about this dish and did not expect that I would like it; but I was completely wrong! It is delicious! The entire family loved it; including my two year olds. It was not dry like I thought it might turn out, so I was very pleased with that. This will be transferred to our recipe book and we will be making this often. Thanks for the recipe.

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