Easy Taco Pasta Casserole
462kcal
Ingredients
- 1 pound ground beef
- 8 ounce pasta uncooked, we used wide egg noodles
- 2 tbsp taco seasoning or 1 packet taco seasoning mix
- 20 ounce tomatoes with green chilies 2 (10-ounce) cans, undrained
- 4 ounce shredded cheddar cheese
- 1-1/2 cups water
- 8.5 oz cornbread mix
- 1 large egg
- 1/3 cup milk
- diced tomato, sour cream and extra cheddar for garnish optional
Equipment
Instructions
- Preheat the oven to 400°F.
- Brown the ground beef over med-high heat in a large oven-proof skillet until no pink remains, drain. Add the uncooked pasta, taco Seasoning, both cans tomatoes with chilies, and water to the browned beef.
- Bring the mixture to a boil, lower heat, cover and simmer over low heat for 20 minutes until pasta is cooked and liquid is absorbed.. Stir occasionally. Add the shredded cheese and stir until cheese is melted.
- In a small bowl, stir the cornbread mix, egg and milk until well blended. Drop by spoonfuls onto the taco/pasta mixture. Most of the taco mixture should be covered.
- Bake for 20 minutes, until the cornbread topping is golden brown.
- Cool slightly and serve. Garnish as desired.
Nutrition
Serving1servingCalories462kcalCarbohydrates46.01gProtein20.83gFat21.24gSaturated Fat8.77gCholesterol83.12mgSodium448.1mgPotassium420.68mgFiber3.69gSugar9.3gVitamin A372.97IUVitamin C6.87mgCalcium174.36mgIron3.17mg
Notes
*If you don't have an oven-proof skillet, follow all steps until Step 5. Transfer ingredients to a greased 9 x 13 pan and continue to Step 6.