Allison's Recipe Book

Taco Pasta

Ingredients for Taco Pasta

1 pound ground beef
8-12 ounces medium pasta shells (I used whole wheat—yum!)
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained (I used Ro-tel mild)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro (optional)
Salt and pepper

Directions for Taco Pasta

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat and onions over medium-high heat. Add in the diced tomatoes, garlic and taco seasoning and let simmer over medium heat for about 3-5 minutes.

TIP: I used the entire taco seasoning packet, and I don’t know that I will next time. It was a bit overpowering, especially with using Ro-Tel. Consider cutting back on the seasoning packet.

Stir in the cooked pasta, cream cheese, sour cream and remaining pasta water. Continue stirring until the cream cheese is melted and the sauce is well blended. Simmer for a few minutes over medium heat to reduce the sauce, if needed.

Toss in the cilantro right before serving for some fresh color and flavor, if desired.

Ingredients:

3-4 Large whole wheat tortillas, or enough to cut out 12 small circles (I prefer LaTortilla brand)
1 cup Lean ground turkey, cooked (or lean ground beef or 1 cup Morning Star Meatless Crumbles™)
1/2 cup Salsa of choice (I used one with corn)
2 tsp Dry taco seasoning
1/2 cup Low fat refried beans
1/2 cup Low fat shredded mexican blend or 2% cheddar cheese
Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes

Directions:

Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap. Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.Scoop 1/8th cup of meat mixture into each wrap. Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.Bake in pre-heated oven for 12-15 minutes, or until cheese is melted. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease! Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!

Ingredients
2 pounds ground beef
2 cans (10 ounces each) enchilada sauce
1 envelope taco seasoning
1 tablespoon ground cumin
1 package (8.8 ounces) ready-to-serve Spanish rice
12 flour tortillas (8 inches), warmed
1 can (15 ounces) refried beans
4 cups (16 ounces) shredded Mexican cheese blend
Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or Sour Cream

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.
Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13-in. x 9-in. baking dish. Layer with 4 tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with the remaining tortillas, rice and meat mixture (dish will be full).
Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Serve with toppings of your choice. Yield: 12 servings.

Ingredients needed for Taco Corn Bread Casserole

1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn’t use)

Instructions for making Taco Corn Bread Casserole

In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 – 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.