Mexican Pasta Casserole

Note: Modified from The Packet Queen. We really liked this, so hopefully it will become a new addition to the menu (Sorry, no picture! Will try to get one next time I make this.) The major change that I made was to replace the salsa with crushed tomatoes. I thought it was still very flavorful and much cheaper this way!

1 pound of ground beef
1 can of black beans
1 can of corn
1 large can of crushed tomatoes
1 pound of pasta, cooked (any kind you like, but medium sized shells work nice)
1 packet of taco seasoning (or equivalent)
2 cups shredded cheese

Sour Cream (for serving)

Brown beef in a large skillet(drain grease if necessary). Add in the beans and then the taco seasoning and water (according to packet directions).

When the beef is done, add in the corn and half a can of crushed tomatoes.

Mix the beef mixture and the pasta together (you may have to transfer to a large bowl if your skillet is not large enough). Add a cup of shredded cheese and stir some more.

In a 9x13 casserole dish, spread a thin layer of crushed tomatoes. Add the pasta/beef mixture on top. Layer the rest of the crushed tomatoes on top of the pasta/beef mixture.

Sprinkle 1 cup of shredded cheese on the top.

Bake for about 30-40 minutes at 350.

Serve topped with sour cream!



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