Taco Casserole

Taco Casserole from 101 Cooking For TwoA 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.

Rating

rating system 4

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 do also.

ingredients

Preheat the oven to 350.

cook the pasta

Cook 2 cups of pasta of your choice to the minimum recommended time.

chop the onion

While cooking the paste, work on the taco meat. Start with chopping a small onion.

cook the 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 the hamburger to the onion and brown

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 the fat.

rinse the beans

Drain and rinse on 14 oz can of black beans.

slice the green onion

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 RoTel and beans to the meat

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.

add the pasta and cheese

Remove from heat. Add pasta and 1 1/4 cup shredded cheese.

move to baking dish

Transfer to a large oven safe baking dish.

top with more cheese

Top with the green onion, then the remaining 3/4 cup cheese and crushed chips. Mix the together a little.

bake until brown

Bake until browned. About 25 minutes.

Taco Casserole
 
Prep time
Cook time
Total time
 
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.
Author:
Serves: 6 servings
Ingredients
  • 1 pound ground beef
  • 1 small onion chopped
  • 3 T taco seasoning – home made preferred
  • 2 cups pasta
  • 2 – 3 green onions cleaned and sliced
  • 1 – 14oz can black beans drained and rinsed
  • 2 – 10 oz cans RoTel
  • 2 cups Mexican shredded cheese
  • 1½ cup tortilla chips crushed
Instructions
  1. Preheat the oven to 350. Cook 2 cups of pasta of your choice to the minimum recommended time.
  2. 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.
  3. 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.
  4. Drain and rinse on 14 oz can of black beans. Clean and slice 2-3 green onions. Also crush 1½ cups of tortilla chips to make about ¾ cup of small bits.
  5. Add the drained black beans, two 10 oz cans of RoTel, and ½ cup water. Add 3 T of my homemade taco mix. You can use a package here instead but add ½ t garlic powder and use the other recommended components from the package. Mix well and simmer for a few minutes.
  6. Remove from heat. Add pasta and 1¼ cup shredded cheese. Transfer to a large oven safe baking dish.
  7. Top with the green onion, then the remaining ¾ cup cheese and crushed chips. Mix the together a little.
  8. Bake until browned. About 25 minutes.

Updated
September 1 2014

Comments

  1. says

    I made this tonight. It was delicious! I added a can of corn, to add a vegetable. I would serve with a salad but hubby does not eat salads. This was he got some veggies with the corn and tomatoes. I will be making this again!

  2. says

    Dan, what kind of baster are you using for draining the beef fat? I am totally amazed at the idea of using a baster instead of haphazardly pouring grease around in my kitchen to drain fatty meats. Why did I not think of this sooner?

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