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