Contest-Winning Taco Casserole
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 6 servings.
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. —Kathy Wilson, Romeoville, Illinois
Ingredients
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3 cups uncooked bow tie pasta
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1 pound ground beef
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1/4 cup chopped onion
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2 cups shredded cheddar cheese
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1 jar (16 ounces) salsa
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 envelope taco seasoning
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2 cups nacho tortilla chips, crushed
Directions
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1.
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, crumbling beef; drain. Add cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef.
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2.
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
1 cup: 578 calories, 28g fat (11g saturated fat), 84mg cholesterol, 1377mg sodium, 53g carbohydrate (6g sugars, 3g fiber), 29g protein.
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