Fast Hamburger Casserole With a Mexican Twist

Recipe by Leggy Peggy
READY IN: 55mins




  • 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.