Prep 25 mins
Cook 30 mins
This was the result of a fridge clean-up. I'm sure you could play around a lot with the measurements and ingredients. Everyone here loved it, and it was so easy. Dinner was early for a change. I decided to post it before I forgot it. Many thanks to those who have tried, enjoyed and reviewed this recipe. I always try a zmail to thank you, but can't always get through.
- 283.49 g pasta (I used spirals)
- 680.38 g hamburger
- 1-2 medium onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 28.34-56.69 g taco seasoning (I used a whole sachet)
- 236.59 ml water
- 236.59 ml taco sauce (I used medium heat, but any other would be okay)
- 236.59 ml sour cream (or more)
- 709.77 ml cheddar cheese, grated
- 236.59 ml corn kernel (optional)
- 59.14 ml jalapeno pepper, minced (optional)
- 59.14 ml black olives, sliced (optional)
- Cook pasta in salted boiling water according to package directions. When done, drain and set aside. By the way, I managed to finish everything else in the time that it took the pasta water to come to a boil and the pasta to then cook.
- When pasta water comes to a boil, preheat oven to 350 degrees.
- Saute the hamburger in a large frying pan. Mash with the back of a wooden spoon, so it crumbles into little pieces.
- When the hamburger has lost most of its pink, add the onion, bell pepper and garlic. Saute until everything is softened to your taste.
- Add the taco seasoning and the water. Stir well and simmer, uncovered, for 5-10 minutes -- until the water evaporates.
- Turn off heat to frying pan.
- If your frying pan is big enough, you can keep adding ingredients to it and cook it all in the same pan. Otherwise transfer the meat mixture to a Dutch oven before continuing.
- Add the taco sauce, sour cream, 2 cups of the cheese, and the corn, jalapenos and olives if you are using them. Stir well.
- Bake in oven for 30-40 minutes -- until it's nice and bubbly.
- Ten minutes before the casserole is done, sprinkle the last cup of cheese over the top.
I followed this recipe,....well, almost as written. The only changes I made were to use 16 oz. of dry spiral pasta, instead of 10. (had a lot of people to feed), and because of the extra pasta, added an ample cup of medium salsa to the mix. Poured this into a 9x13 glass corningware dish and per some other reviewers suggestions topped this with crushed stale nacho chips I had in the freezer. I covered the dish with foil, baked for 35 min, took the foil off added the remainder of the cheese, and baked for another 10 minutes. The changes weren't major ones, and otherwise, followed the ingredients and cooking method as written. I just took this out of the oven, tasted it, and it's yummy. My 2 taco loving, adult daughters, are going to love this. P.S. I added 2,finely minced Jalepeno peppers, seeds and all to the mixture, and this is really spicey, but that's the way we like it, but beware.
Just made this and we loved it! The only change we made that we felt was neccessary was the addition of crunched up Tortilla chips on top. Definatly added the perfect touch! (I did omit the corn & black olives. I added a little extra sour cream and used 2lbs of hamburger instead of 1.5). Used a 9x13 casserole dish to bake it in.
I made this for my sons band as they practice at our house every week. For the most part, I followed the recipe but didn't follow the directions as written. I used two pounds of hamburger. I cooked the burger, onions, peppers and garlic all at one time as my onions and peppers were frozen. I then added the taco sauce, one cup of beef broth instead of water and a cup of sour cream. I missed the taco seasoning in the directions earlier so I added it now. I cooked the mixture a few minutes and then added two cups of cheddar cheese. I didn't add any of the optional ingredients. I thought this was tasty but the boys thought it was really good. This was very easy to make with ingredients I normally have on hand.