Shells-N-Cheese Taco Casserole

Recipe by Wildflour
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin), and onion til done. Drain grease.
  • Stir in taco seasoning, picante sauce, water and stewed tomatoes. Break up tomatoes.
  • Simmer at least 10 minutes til water has evaporated and sauce is thickened. Meanwhile, in saucepan; make shells and cheese according to package directions, using lowest time alotted for cooking of shells.
  • Fold shells and cheese mixture into beef mixture.
  • Pour into greased casserole dish.
  • I used a 1 ½ quart glass baking dish just slightly smaller than my 13x9 one.
  • Top evenly with shredded cheese.
  • Sprinkle cheese with paprika. Sprinkle lightly with oregano using about 1/2 teaspoons.
  • Bake in 350º oven, uncovered for 20 minutes, or til hot .
  • Top each serving with shredded lettuce, more shredded cheese, sour cream, and sprinkle with black olives, chopped tomato and jalapeno rings if desired.
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