Tuesday, June 26, 2012

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
Serves 4

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!)

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. 

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