. . . Baked Taco Pasta . . .

I wanted to make something different for dinner and was hungry for tacos and pasta and figured why not mix the two together.  This recipe is strictly a "dump" recipe because I just gathered ingredients that I would typically use for taco night.  I make a really good Taco Rice Dinner and sort of used the idea from that for this pasta.  I love when you dump a bunch of ingredients together and it turns out amazing.  This dinner was a big success so I'm sharing it with you and I'm sure I will be making it again very soon.

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You will need:

Penne Pasta

Salsa

Rotel or Diced Tomatoes and Chiles

Queso Sauce

Taco Seasoning

Onion

Cheddar Cheese

Sour Cream (Optional)

Corn (Optional)

Black Beans (Optional)

Crushed tortilla chips (Optional)

 • Gather your ingredients

• Chop an onion

• Saute the ground beef and onion until cooked completely

• Add a packet of taco seasoning of your choice

 • Once the meat and onion mixture is cooked add one can of Rotel or Diced Tomatoes and Chiles

• Add about 1 cup of salsa and queso dip to your liking.  I made a big casserole so I ended up using an entire jar.

• Mix over low heat so everything combines nicely

• Stir in the desired amount of pasta.  I made two boxes because I needed some Penne for something else so I used probably about a box and a half for my casserole.

 • Transfer to a baking dish and top with corn and black beans if you want to.

• Top with cheddar cheese and crushed tortilla chips

• Bake for about 20 to 30 minutes on 350.

Serve with sour cream and top with corn, black beans, lettuce, taco sauce, etc.

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