CONTEST-WINNING TACO CASSEROLE
My preschooler doesn't eat ground beef unless it's taco flavored, so I came up with this casserole we all like. To make assembly easy, I prepare the taco meat and freeze several bags at a time. I also cook the noodles over the weekend for a timely supper later in the week. -Kathy Wilson, Romeoville, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture., Transfer to a greased 11x7-in. baking dish. Cover and bake 20 minutes. Uncover; sprinkle with tortilla chips. Bake until heated through, about 10 minutes longer.
Nutrition Facts :
LEFT OVER TACO CASSEROLE
This is a go to recipe in my family. We use it to use our leftover taco meat. This is a recipe I've tweaked from my childhood. It was called Mexi Mix Casserole, from a kids cookbook. It was originally just a can of beans, a cup of corn kernels, a half a cup of shredded cheese and a cup of crushed nacho's. Heat in microwave for 4-8 minutes and your set. The recipe I serve my kids today is just as simple and uses up our left over taco meat and pico de galo.
Provided by recipejunkie1
Categories Toddler Friendly
Time 30m
Yield 1 Casserole, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a decent size casserole dish (I have used the slow cooker).
- Reserve a little bit of cheese to sprinkle on top.
- Put in oven heated to 350 for 20 minutes with the lid on.
- Remove lid for another 5 minutes.
- Let cool. This is very hot.
- I serve this with plain yogurt for the kids and try to reserve a bit of pico de gallo to top mine.
- This can also be wrapped in a tortilla and possibly taken for lunch the next day. Or served with chips as a dip.
Nutrition Facts : Calories 135.5, Fat 1.5, SaturatedFat 0.3, Cholesterol 4.6, Sodium 558.7, Carbohydrate 29.4, Fiber 4.4, Sugar 6.5, Protein 5.8
MEXICAN CASSEROLE WITH LEFTOVER TURKEY
I made this Mexican turkey casserole for my family the day after Thanksgiving. They gobbled it up. Lol. It's a great change of pace from reheating leftovers, for those who love Mexican food.
Provided by Paige
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 402 calories, Carbohydrate 41.9 g, Cholesterol 57.8 mg, Fat 14.5 g, Fiber 8.1 g, Protein 26.6 g, SaturatedFat 7.2 g, Sodium 1306.6 mg, Sugar 4.8 g
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