Bow Tie Taco Casserole Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
• Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.

Steps:

• Brown the ground beef& ground pork; drain.
• Stir in the taco seasoning mix, tomato sauce, diced tomatoes and green pepper.
• Bring to a boil then reduce heat and simmer for 10 minutes.
• Cook Bow Tie pasta according to package directions; drain.
• Combine pasta with 1 cup of the cheese and sour cream.
• Spray a 13x9-inch baking dish with Pam cooking spray.
• Pour the pasta into the baking dish; top with meat mixture and sprinkle with the remaining cheese.
• Bake in a 350°F oven for 35-40 minutes.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.

Steps:

• Preheat oven to 400 degrees F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
• Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
• Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

Steps:

• Cook pasta according to package directions.
• In a skillet, cook beef and onion over medium heat until meat is no longer pink and drain.
• Add the cheese, salsa, tomatoes and taco seasoning.
• Drain pasta and stir into beef mixture.
• Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.
• Cover and bake at 350° for 20 minutes.
• Uncover and sprinkle with tortilla chips.
• Bake 10 minutes longer or until heated through.

Steps:

• 1. Brown ground beef with onion and garlic.
• 2. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low.
• 3. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, Parmesan and 1 cup of the mozzarella and mix well.
• 4. Add the last 1/2 cup of mozzarella to melt on the top.

Steps:

• Cook pasta according to directions, omitting salt and undercooking by 2 minutes.
• Drain Meanwhile, heat oven to 375 F degrees.
• Grease 12 cup oven-proof casserole.
• Mix pasta, sauce, cottage cheese, sour cream, spinach, scallions, salt, pepper in a bowl.
• Spoon into casserole and top with cheese.
• Bake, covered for 20 minutes, uncover and continue baking for about 10 minutes or until temperature registers 150 F degrees.