I first made a variation of this recipe about nine months ago and since then it has become a family favorite. Casseroles are great for many reasons. First, they are most always comfort food and who doesn’t need some of that? Second, they are usually easy to put together and most can be made a bit ahead of time. Third, there are always leftovers!! This casserole has the added benefit of giving me a taste that I sometimes crave, tacos, without all the prep work and messiness of regular tacos. Yesterday was Cinco De Mayo and even though this is not anywhere near a traditional mexican recipe it was a nod to the holiday. It was also a nice way for me to get back into cooking with a meal I knew would be loved by all. I hope your family enjoys this as much as we do.
Not so pretty but oh so yummy!!!
I like to mix mine up.
Taco Bake Casserole
1lb ground beef
2 packets of taco seasoning
1 15oz can of tomato sauce
1 15oz can of diced tomatoes – you could use plain or ones with green chilies or jalapenos if you like
1/2 cup of your favorite salsa – I’ve used Chevy’s and Chi Chi’s medium
6oz softened cream cheese
6oz sour cream
12oz cheddar cheese – I like to use the taco flavored kind
12oz cooked short pasta – you could easily make 16oz of pasta to stretch this a little further, just make sure to increase the cream cheese and sour cream to 8oz each
Brown ground beef in a large, deep skillet. Drain. Add taco seasoning, tomato sauce, diced tomatoes, and salsa. Allow to simmer for approx. 20 mins.
In a medium bowl combine cream cheese and sour cream and mix well.
Coat a 9×13 casserole dish with cooking spray. Add the pasta and cream cheese/sour cream mixture and combine thoroughly. Layer the ground beef mixture evenly over the pasta. Top with cheddar cheese.
Bake in a 375 degree oven till cheese is thoroughly melted, approx. 20 mins.