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

1/2 pound ground beef
1 tablespoon taco seasoning or 1/2 store bought packet
1/4 cup water
1 pizza dough
1 cup salsa ranchera or your favourite salsa
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated
2 cups lettuce, shredded
1 large ripe tomato, diced
1 handful cilantro
sour cream to taste
Directions

Brown the meat in a pan and drain the grease.
Add the taco seasoning and water and simmer until the liquid has evaporated.
Spread the pizza dough out on the baking sheet and top with the salsa ranchera, seasoned ground beef and cheese.
Bake in a preheated 500F oven until the cheese is bubbling and the edges are golden brown, about 5-10 minutes.
Let cool a bit and top with the lettuce, tomato, cilantro and sour cream.

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.