It was a cold one today in MN. We woke up this morning to a temperature of –10! Thankfully, we made it to a high of +7 degrees today… they were forecasting a high of –2! It was a cold walk into the YMCA this morning – co-taught my 3rd body pump class. The only thing I will get out of bed for at 5am! One more class of co-teaching and then I can start teaching on my own.
Anyway. . . with the cold temps, I knew I wanted something quick, easy, warm and comforting for dinner. Taco pasta bake to the rescue.
I made this for Scott and Laura a few weeks ago and it was a big hit. We all ate it for leftovers the next day! That’s a win in my house – when I can get my husband to eat leftovers.
Here is my version:
1lb ground beef
1 small onion, chopped
1/2 cup water
1 packet Taco seasoning
14.5oz can tomato sauce
14.5oz can petite diced tomatoes
2 cups shredded taco cheese blend, divided
1 can sweet corn
4oz can chopped green chilies
16oz macaroni shells (1 box), cooked and drained
2 cups crushed tortilla chips
Toppings: sour cream, taco sauce, salsa
- Cook ground beef and onion in a large skillet over medium-high heat until no longer pink. Drain, then return to the skillet. Add water, taco seasoning, tomato sauce, petite diced tomatoes, and stir to combine. Turn heat down to medium low and simmer for 10 minutes. Meanwhile cook macaroni shells in salted, boiling water until just under al dente, then drain and set aside. Preheat oven to 350 degrees.
- Turn stove off then add 1 1/2 cups taco cheese to the tomato mixture and stir until smooth. Add corn, chilies, and cooked shells, then stir to combine. Pour mixture into a non-stick sprayed 9×13 baking dish and bake for 10 minutes. Top with crushed tortilla chips and remaining cheese then bake for 10 more minutes. Serve with toppings, if desired