SOUTHWESTERN PASTA CASSEROLE
I had left over taco meat, chopped onions and cheese. I went to my pantry and found a can of chopped tomatoes and chilies then found a container of light sour cream. I decided to create a meal from these ingredients. This casserole has a slight kick to it (a little spicy) but I enjoyed it as well as my family.
Provided by Cathie Valentine
Categories Beef
Time 50m
Number Of Ingredients 8
Steps:
- 1. Take 1/2 of the chopped onion and saute in a tiny bit of oil (I sprayed pot with nonstick cooking spray) until tender. Add hamburger (seasoned with salt and pepper) and brown. (drain fat).
- 2. Add 2/3 cup water and 1 package of taco seasoning. Bring to a boil then simmer to let meat thicken. Open the can of chopped tomatoes and chilies and drain the liquid into the meat mixture. Stir well and continue to simmer.
- 3. While preparing meat, boil water (add a little salt) and cook pasta until al dente. Drain the pasta. Add the pasta to the meat mixture.
- 4. Take the chopped chilies and add to the sour cream. Mix well. Add the other half of chopped onions to this mixture. (will give casserole some texture).
- 5. Take a 2 quart casserole and spray with nonstick cooking spray. Layer with half of the pasta meat mixture. Next spread all of the sour cream mixture. Then add the pasta meat mixture on top of the sour cream mixture. Sprinkle the cheese on top.
- 6. Cover and bake for 30 minutes at 350*. Serve with a salad and garlic bread.
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