Fast Hamburger Casserole With a Mexican Twist
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.
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DIRECTIONS
- 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.
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