Taco Casserole




  1. Preheat oven to 350°F. Spray a 9x13 baking dish with nonstick spray.
  2. Cook pasta until al dente (optional: lightly salt the water before adding pasta).
  3. While noodles are cooking, brown beef in a large non-reactive skillet (12" or greater diameter) or pot over medium-high heat. When beef is browned, drain the fat then return beef to skillet. Reduce heat to simmer. Add water, taco seasoning, garlic, cumin, red and black pepper. Mix in taco sauce, salsa, Rotel® tomatoes and beans. Simmer until pasta is done cooking.
  4. When pasta is done cooking and has been drained, pour contents of skillet into the baking dish. Add pasta and half of both cheeses to the baking dish. Mix all ingredients in the baking dish thoroughly. Top with crushed tortilla chips and remaining halves of both cheeses.
  5. Bake 10-15 minutes or until cheese is melted. To brown the top of the cheese, switch the oven to broil for the last 1-2 minutes (watch carefully to ensure it doesn't burn!). Let stand 5 minutes after baking before serving.

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