101 Cooking For Two - Everyday Recipes for Two: Taco Casserole

Sunday, April 28, 2013

Taco Casserole

Taco Casserole from 101 Cooking For Two
A family friendly easy baked taco casserole that has great spiciness just in time for Cinco de Mayo. Think of it as a Mexican comfort food.

My version is somewhat inspired by Taco Pasta Bake at Valerie's Kitchen along with several others. As usual, I had some changes but mostly for personal preference.

Rating
A nice solid 4.

Notes: You need a tomato base of some type. I used Rotel but 3-4 cups of salsa or diced tomatoes and some sauce with green chilies would do also. 


Preheat the oven to 350.
Cook 2 cups of pasta of your choice to the minimum recommended time.
While cooking the paste, work on the taco meat. Start with chopping a small onion.
Over medium high heat add 1 t oil to a nonstick pan. Add the onion and cook for a couple of minutes until clearing.
Add 1 pound of ground beef and continue over medium high heat, breaking the meat apart and cook until browned. About 4-5 minutes.
. Drain the fat.
Drain and rinse on 14 oz can of black beans.
Clean and slice 2-3 green onions. Also crush 1 1/2  cups of tortilla chips to make about 3/4 cup of small bits.
Add the drained black beans, two 10 oz cans of Rotel, and 1/2 cup water. Add 3 T of my homemade taco mix. You can use a package here instead but add 1/2 t garlic powder and use the other recommended components from the package. Mix well and simmer for a few minutes.
Remove from heat. Add pasta and 1 1/4 cup shredded cheese.
 Transfer to a large oven safe baking dish.
Top with the green onion, then the remaining 3/4 cup cheese and crushed chips. Mix the together a little.
Bake until browned. About 25 minutes.



Taco Casserole


A family friendly easy baked taco casserole that has great spiciness just in time for Cinco de Mayo. Think of it as a Mexican comfort food.
Ingredients
  • 1 pound ground beef
  • 1 small onion chopped
  • 3 T taco seasoning - home made preferred
  • 2 cups pasta
  • 2 - 3 green onions cleaned and sliced
  • 1 - 14oz can black beans drained and rinsed
  • 2 - 10 oz cans Rotel
  • 2 cups mexican shredded cheese
  • 1 1/2 cup tortilla chips crushed
Instructions
1) Preheat the oven to 350. Cook 2 cups of pasta of your choice to the minimum recommended time.2) While cooking the paste, work on the taco meat. Start with chopping a small onion. Over medium high heat add 1 t oil to a nonstick pan. Add the onion and cook for a couple of minutes until clearing. 3) Add 1 pound of ground beef and continue over medium high heat, breaking the meat apart and cook until browned. About 4-5 minutes. Drain the fat.4) Drain and rinse on 14 oz can of black beans. Clean and slice 2-3 green onions. Also crush 1 1/2 cups of tortilla chips to make about 3/4 cup of small bits.5) Add the drained black beans, two 10 oz cans of Rotel, and 1/2 cup water. Add 3 T of my homemade taco mix. You can use a package here instead but add 1/2 t garlic powder and use the other recommended components from the package. Mix well and simmer for a few minutes.6) Remove from heat. Add pasta and 1 1/4 cup shredded cheese. Transfer to a large oven safe baking dish. 7) Top with the green onion, then the remaining 3/4 cup cheese and crushed chips. Mix the together a little.8) Bake until browned. About 25 minutes.
Details
Prep time: Cook time: Total time: Yield: 6 servings

Updated

April 28 2013

Dan Mikesell

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9 Comments:

At April 28, 2013 at 10:27 AM , Blogger Eileen Lorich said...

lol love it ! that is how I make my goulash :)

 
At April 28, 2013 at 10:30 AM , Blogger Dan Mikesell said...

Ok... we'll call it Taco goulash.

 
At April 29, 2013 at 7:47 PM , Blogger Heidi Menocal said...

I made this tonight. It was delicious! I added a can of corn, to add a vegetable. I would serve with a salad but hubby does not eat salads. This was he got some veggies with the corn and tomatoes. I will be making this again!

 
At April 29, 2013 at 10:49 PM , Blogger Dan Mikesell said...

I like the corn idea. A great way to get those veggies into us guys.

 
At May 9, 2013 at 4:40 PM , Blogger Chris said...

Taco goulash, love that!

 
At July 8, 2013 at 10:55 PM , Blogger arualflower said...

Dan, what kind of baster are you using for draining the beef fat? I am totally amazed at the idea of using a baster instead of haphazardly pouring grease around in my kitchen to drain fatty meats. Why did I not think of this sooner?

 
At July 10, 2013 at 8:16 AM , Blogger Dan Mikesell said...

A $10 thing I got at Meijers several years ago. Its got a metal body but cheap cap like all of them and it is about ready to be trash.

 
At September 30, 2013 at 11:24 PM , Blogger Heidi Menocal said...

I have made this several times always a hit. Tonight I noticed that in the instructions, you never mention adding the pasta. It is in the photos.

 
At October 2, 2013 at 10:16 PM , Blogger Dan Mikesell said...

Thanks for the proof read. I'm particularly bad at it.
Dan

 

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