Taco Bake

Linda's Note:

this casserole is easily adaptable -- use Mexican Blend cheese instead of cheddar, or chopped jalapenos for lots of heat. We prefer it made with the mild chilies. Really good for a church potluck -- I always leave with an empty dish.

• Total Time: 1 hrs 10 mins
• Prep Time: 40 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 lb lean ground beef
• 1 small onion , chopped
• ¾ cup water
• 1 package taco seasoning
• 1 (15 ounce) can tomato sauce
• 1 (8 ounce) package shell macaroni , cooked and drained
• 4 ounces chopped green chilies (mild)
• 2 cups shredded cheddar cheese , divided

Directions:

1. Brown ground beef and onion over medium heat; drain.
2. Add the water, taco seasoning and tomato sauce.
3. Mix well.
4. Bring to a boil.
5. Reduce heat and simmer 20 minutes.
6. Stir in macaroni, chilies and 1 1/2 cups of the cheese.
7. Pour into a greased 1 1/2 quart baking dish.
8. Sprinkle with remaining cheese.
9. Bake, uncovered, at 350 degrees for 30 minutes.

Reviews

[MNCupcake]

Very good. My hubby liked the cheese. I used a little ketchup in addition to the tomato sauce and I used left over taco meat. It was very filling, but not spectacular.

[Chef Busydaddy]

Very nice! I only used 2 ounces green chilies but everything else was done spot on.

[Charmie777]

This was good. I doubled it and put one in the freezer. I liked it served with parmesan on top!