Taco Pasta Casserole Recipe

Like I mentioned last week, Kevin and I have been on a Mexican food kick. Every. Single. Day. For another change up to the regular stand by of jacked-up-nachos or tacos, this casserole is the perfect option. It takes a little longer to prepare than a simple taco, but it's filling and delicious--and it could easily feed a large family if the recipe is doubled. 

Taco Pasta Casserole Recipe

recipe by adorkablerecipes.blogspot.com

Serves 4

Ingredients

1/2 pound ground beef

1/2 box whole wheat penne pasta

1/2 green pepper, chopped

1/2 onion, chopped

2 garlic cloves, minced

1/2 cup frozen or fresh corn

1/2 jalapeno pepper, chopped finely

1 small tomato, chopped

1/4 cup taco seasoning

1/2 cup water

1/2 cup sour cream

1/2 cup shredded mozzarella

1/2 cup crushed tortilla chips (use up the bottom of the bag remnants!)

Directions

Boil water in a medium saucepan and cook pasta just before completely cooked. Strain and set to the side. 

In a large skillet, brown the ground beef, crumbling it as you go. Drain the grease off the meat and return to the hot pan. Add in peppers, onions, garlic, and corn and saute until softened and fragrant. Stir in the tomatoes. Sprinkle the meat/veggie mixture with taco seasonings and stir in water. Let simmer 2-3 minutes. Stir in sour cream and cheese. Mix until melted and evenly distributed. 

Add the pasta into the meat mixture. Stir well. 

Preheat oven to 350 degrees. Spray a 9x9 inch 2 quart baking dish with cooking spray. Pour in the pasta/meat mixture and sprinkle evenly with crushed tortilla chips. Bake for 25-30 minutes until bubbling and browned. 

Serve with additional chips, hot sauce, and fresh cilantro if desired. 

Creamy Pasta and Beef Casserole Recipe

I'm not normally a casserole person. In my mind, they tend to be unhealthy, too cheesy, too fattening, too mix-it-all-together-can't-tell-what's-in-it. But this casserole blows those biases out of the water. It's healthy, creamy (without too much cheese), and super flavorful. I think the flavor of the basil is just a beautiful addition to the beef and vegetables. I think your whole family will love this! 

Creamy Pasta and Beef Casserole

recipe adapted from my mom's recipe card (no source)

Makes 4 servings 

Ingredients
3 cups short cut pasta, cooked
1/2 pound ground beef
1 celery rib, chopped
1 carrot, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1/2 green pepper, chopped
1/2 tsp basil
1/4 tsp black pepper
salt
2 Tbsp flour
2 Tbsp soy sauce
1/4 cup milk
1/2 cup cheddar or Muenster or mozzarella cheese, shredded

Directions

Cook pasta in boiling water, leaving it just shy of al dente (a little tougher than you would normally want your pasta to be cooked. It will continue to cook in the oven).

Heat a large skillet to medium high heat. Begin browning the ground beef. Add in celery, carrot, onion, garlic and green pepper while beef is still cooking. Sprinkle in basil, pepper and salt and cook until vegetables are tender and meat is no longer pink. Sprinkle in flour and stir until it is no longer visible. Add in soy sauce and gradually stir in milk. Bring to a boil and stir in cheese. Cook and stir until cheese is melted. Add the cooked (and drained) pasta to the beef mixture.

Transfer to a 2-3 quart baking dish. Bake at 350 degrees for 35 minutes.

(This may also be made ahead of time and refrigerated. Just remove from the oven about an hour before baking to bring back to room temperature. Bake until bubbly.)    

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Pizza Pasta Casserole Recipe

I was inspired to make this pizza casserole when I saw Tasty Kitchen member How to Pinch a Penny's recipe. I halved her recipe (as it served 8) and swapped in and out a few ingredients to suit my tastes. And I have to tell you--this was the best thing I've eaten in a long time. WOW! I'm not normally a casserole fan, but with piano lessons bumping into our dinner time, this was the perfect solution. My version of the recipe makes 4 servings, but honestly it only served my husband and I. We cleaned the dish. This was amazing! Your family will love you forever for this. I promise

Pizza Pasta Casserole Recipe

recipe based loosely off Tasty Kitchen recipe

Makes 4 servings

Ingredients

1/2 lb ground beef

1/2  onion, chopped finely

2 cloves garlic, chopped finely

Crushed red pepper

1 cup fresh baby spinach, finely chopped

4 cups short cut pasta 

2 cups pasta sauce 

1 cup shredded mozzarella cheese

1/2 cup pepperoni slices, halved

Directions

Preheat oven to 325 degrees. 

Bring water to a boil in a 2 quart sauce pan. Cook your pasta about a minute short of al dente, about 7 minutes. Drain the pasta.

In a large skillet, brown your ground beef over medium heat until nicely browned. Drain off the fat and transfer the cooked meat to a clean plate or bowl. Leaving a bit of the drippings in the pan will be fine. You are going to be sautéing the onion in a minute anyway.

Sauté the onion and garlic in the rendered beef fat till soft, translucent and slightly golden on some of the edges. Sprinkle in desired amount of crushed red pepper (a pinch or two). Add olive oil or more pan drippings if there is not enough to sauté properly. In the last minute of cooking stir in chopped spinach. 

To the skillet of sauteed onions/garlic/spinach add pasta, browned meat, pasta sauce, most of the mozzarella (reserving some for the topping), and pepperoni. Stir to combine.

Coat a deep dish pie pan or a 9x9 inch baking dish with non-stick cooking spray. 

Spoon in pasta mixture and sprinkle with remaining mozzarella cheese. 

Bake for 45 minutes at 350F or until heated through and bubbly.

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