A family friendly easy baked taco casserole that has great spiciness just in time for Cinco de Mayo. Think of it as a Mexican comfort food.
My version is somewhat inspired by Taco Pasta Bake at Valerie’s Kitchen along with several others. As usual, I had some changes but mostly for personal preference.
A nice solid 4.
Notes: You need a tomato base of some type. I used RoTel, but 3-4 cups of salsa or diced tomatoes and some sauce with green chilies would also do.
Preheat the oven to 350.
Cook 2 cups of pasta of your choice to the minimum recommended time.
While cooking the paste, work on the taco meat. Start with chopping a small onion.
Over medium high heat add 1 t oil to a nonstick pan. Add the onion and cook for a couple of minutes until clearing.
Add 1 pound of ground beef and continue over medium-high heat, breaking the meat apart and cook until browned. About 4-5 minutes.
Drain the fat.
Drain and rinse on 14 oz can of black beans.
Clean and slice 2-3 green onions. Also, crush 1 1/2 cups of tortilla chips to make about 3/4 cup of small bits.
Add the drained black beans, two 10 oz cans of Rotel, and 1/2 cup water. Add 3 T of my homemade taco mix. You can use a package here instead but add 1/2 t garlic powder and use the other recommended components from the package. Mix well and simmer for a few minutes.
Remove from heat. Add pasta and 1 1/4 cup shredded cheese.
Transfer to a large oven safe baking dish.
Top with the green onion, then the remaining 3/4 cup cheese and crushed chips. Mix the together a little.
Bake until browned. About 25 minutes.
July 3, 2016