Monday, July 1, 2013
Taco Pasta Bake
Mexican dishes are always a favorite in our house, anything from tacos to burritos to enchiladas. I came across this recipe on Iowa Girl Eats and just knew it would be something everyone would love.
I have to say we've found another family favorite and this could possibly be another great freezer meal. I had enough for two 8x8 pans, our oldest was babysitting for a friend last week so I sent the extra pan along with her for lunch. You could throw the extras in your freezer for another night or surprise a friend or neighbor with a warm meal.
Don't be alarmed by the lengthy list of spices, they are essentially a homemade taco seasoning. Feel free to use packaged taco seasoning, I try to stay away from them since they contain so much extra sodium. Either way I'm sure you'll enjoy this dish just as much as my family did!
Taco Pasta Bake
1 lb. ground beef
1/2 c water
2-1/2 tsp chili powder
1 tsp cumin
Dash of salt and pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp oregano
14.5 oz. can tomato sauce
14.5 oz. can petite diced tomatoes
2 dashes of hot sauce
16 oz. cheddar cheese, grated
1 c frozen corn
2 tbsp green chilies (half of 4 oz. can)
8 oz. macaroni shells, cooked according to pkg.
Crushed tortilla chips
Desired toppings: tomato, peppers, salsa, sour cream, avocado
Preheat oven to 350 degrees. Brown ground beef in a large skillet until no longer pink. Drain and return to skillet. Add in water, seasonings, tomato sauce, diced tomatoes and hot sauce. Stir all to combine and turn stove down to a medium-low heat; let simmer for about 7-8 minutes. Add in 1-1/2 cups of cheese and stir until melted through. Add in corn, chilies and cooked pasta, stir well to combine everything.
Divide mixture between two lightly greased 8x8 inch pans. Bake for 10 minutes. Remove from oven and sprinkle with crushed tortilla chips and additional cheese. Return to oven and bake for an additional 10 minutes. Serve with desired toppings.
*If freezing, once you've dumped mixture into pans; let them cool completely before covering with foil and placing in freezer. Make sure to label and date pans. I would also freeze without the chips on top, add those on before reheating.
Slightly adapted from: Iowa Girl Eats