My husband loves this casserole…but it never lasts too long! Packed with black beans, cheese, tomatoes and Southwest flavor, it's an impressive-looking entree that's as simple as it is simply delicious! —Marsha Wills, Homosassa, Florida
I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake.
From LaGrange, Georgia, Kim Rocker writes, “This is an easy dish to prepare ahead of time, refrigerate and bake just before company arrives.” Canned soup makes this casserole creamy but it still cuts well for serving.
I love this recipe because it makes a lot—two hearty casseroles. Every time I fix it, I add something different, such as extra garlic, to give it a little extra flavor. —Debra Butcher, Decatur, Indiana
A classic Italian combination is remade into a creamy, family-pleasing casserole in this quick and easy dish. "This recipe was given to me several years ago," notes Ellen Thompson from Springfield, Ohio. "My family never grows tired of it."
Our Test Kitchen wiped out almost 100 calories and half the fat from Carla's original recipe, while salvaging its signature nacho chip topping and hearty beefy filling and incorporating a generous amount of veggies. You'll love it! Carla Weeks - Independence, IA
“This recipe is so simple and fast,” writes Misty Church from St. Petersburg, Florida. “My family loves Italian food, and this delicious creamy sauce is a nice change of pace from tomato-based dishes.”
My husband goes wild for my meatloaf, but I don't know how healthy it is. The Taste of Home Test Kitchen experts slashed the calories and fat, but kept the original's tender and delicious qualities. —Jodie Mitchell, Denver, Pennsylvania
“Make this versatile recipe your own, everyone loves it! It's also great made with leftover chicken from the previous night's dinner. You might prefer another hard cheese for the Parmesan…or just go with the cheddar and cornflake crumbs.”
Marian Pappas - Lake Stevens, Washington