Taco Pie In A Springform Pan |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I love making this dish. Standing rigatoni noodles on end is VERY easy and quick. Just tip the springform pan and pack the noodles in. The beef mixture fills in the noodles while baking. A little poking action with a skewer or chopstick just before adding the cheese topping never hurts either. Read more . Any easy and delicious dinner. Ingredients:
* 1 lb rigatoni |
* 1 lb ground beef |
* 1 package taco seasoning |
* 4 ounces cream cheese |
* 1 1/2 cups salsa |
* 1 cup cheddar cheese |
* 1 1/2 cups monterrey jack cheese |
Directions:
1. Bring a large pot of water to a boil. Boil the pasta until not quite al dente. I let mine boil for 2 minutes less than the package suggested for al dente. When the pasta is done, drain and rinse.
2. While the pasta is boiling, brown the ground beef and drain. Add the taco seasoning and however much water is needed, per the directions on the taco packet. Cook for a few minutes over low heat and then add in the cream cheese.
3. Allow the cream cheese to fully melt into the meat mixture. Remove from heat and stir in 1 cup of salsa.
4. Spray a springform pan with Pam and stand the rigatoni noodles up tightly in the pan. It may help to hold the pan at an angle to get them to stand when you’re first standing them up. This step really is easier than you would think!
5. Spread the meat mixture on top of the noodles and use a chopstick, skewer or straw to poke the meat down into the holes of the noodles. When you’ve poked the meat in as much as you can, pour the remaining half cup of salsa over the top. Sprinkle the top with
6. the remaining 2 cups of cheese.
7. Bake at 350 degrees for 20 minutes. Remove from oven and let stand for 10 minutes before removing the sides of the pan and cutting
|
|