Natasha's Mexican Casserole |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I created this casserole at least 20 years ago to for a quick, easy meal for my family. Ingredients:
1 (16 ounce) box elbow macaroni |
2 lbs lean ground beef |
2 tablespoons minced garlic |
1 -2 medium onion, chopped |
3 tablespoons olive oil |
1 (13 ounce) can stewed tomatoes |
1 (13 ounce) can tomato sauce |
2 packages taco seasoning mix (low-salt if desired) |
3 cups shredded sharp cheddar cheese |
garlic powder or pepper or dill, as desired |
Directions:
1. Sauté onions and garlic in olive oil for about 10 or 15 minutes over medium heat until wilted.
2. Remove from pan.
3. Sauté ground beef until browned.
4. Return onions and garlic to pan and add canned tomatoes, tomato sauce and taco/other seasonings, mixing well; lower heat and let simmer for about 10 minutes or until heated through.
5. Meanwhile, cook pasta for about 6 minutes so still slightly firm (do not overcook).
6. Drain pasta and put into large bowl, keeping warm.
7. Pour ground beef mixture over pasta in bowl.
8. Add 1 cup of shredded cheddar cheese and mix will.
9. Pour everything into a 9X13 glass baking pan.
10. Top mixture with remaining 2 cups of shredded cheddar cheese.
11. Bake at 350º for about 20 minutes or until cheese is melted and casserole is bubbly on sides.
12. When serving, add a scoop of sour cream on side of plate if desired.
13. Serve with a crisp salad, ranch-flavored Doritos, and sangria.
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