Beer makes batters better, meat more tender, and sauces more flavorful.
Taco Pasta Casserole
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- #81348
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound ground beef
1 packet taco seasoning mix
1 tablespoon butter or margarine
1 large onion, chopped
1 small jalapeno pepper, seeded and finely chopped(optional)
1 box (12 ounce size) shell pasta
2 cans (14.5 ounce size) stewed tomatoes
1 jar (11 ounce size) chunky salsa
2 cups Cheddar cheese, grated, divided
directions
In large skillet over medium heat, brown the ground beef and drain off excess liquid. Add taco seasoning, blend and set aside.
Saute onions and pepper in butter until tender, then stir onions into the cooked meat.
Meanwhile, cook pasta according to package directions, then drain.
Mix seasoned meat, onion and pepper mixture, cooked pasta, tomatoes, salsa and half of the grated cheese together.
Spoon mixture into a 13 x 9-inch baking dish which has been sprayed with nonfat cooking spray. Top with remaining cheese and bake in preheated 375 degrees F oven for about 25 to 30 minutes or until heated well.
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nutrition data
727 calories, 35 grams fat, 69 grams carbohydrates, 34 grams protein per serving.
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reviews & comments
May 17, 2008
This is one of those great recipes that are easily adapted to your personal preferences. You can use whatever heat level for the salsa you prefer. We actually omitted one of the cans of tomatoes and doubled the salsa instead (we prefer the salsa texture to that of stewed tomatoes). Also, you can use whatever pasta shapes you have on hand. We used broken spaghetti noodles in place of the shells. Loved it. Tex-mex comfort food!