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Wednesday, May 16, 2012

Mexican Pasta Casserole





As I mentioned yesterday I'm on a grocery freeze at my house until after we get back from vacation.  We are going to work through our pantry and our freezer for the next couple of weeks and then when we get back from vacation we'll stock back up again and know everything is fresh and new.

Yesterday I was working with this:


Ground beef, egg-free noodles, black beans, corn, rotel, salsa, 1/2 a block of Velveeta, a kind of sad but still usable red pepper......

1 red pepper, chopped
1/2 - 1 red onion, chopped
1 lb. ground beef
1 packet taco seasoning
3/4 cup taco sauce or salsa
1/2 cup water
1 can black beans
1 can corn
1 can rotel tomatoes
3/4 cup sour cream
2 eggs, beaten
6 oz. pasta
8 oz. Velveeta, cut into small cubes

Saute pepper and onion in olive oil over medium-high heat.  When translucent add ground beef and cook until browned.  Add taco seasoning, rotel tomatoes, salsa/taco sauce and water.  Bring to boil then reduce heat to simmer.  Drain and rinse beans and corn and add them to skillet. 

In the meantime, boil noodles according to package directions.  Drain and while still hot add Velveeta, sour cream and eggs and mix to combine.  Pour this mixture into 9x13 casserole dish.


Top this with the meat mixture and then top with shredded cheddar cheese (I used cheddar-jack slices because I had them :-)  Bake at 375 for about 20-30 minutes or until cheese is melted and sauce is bubbling at the edges.  I garnished mine with black olives and sliced green onions but you could also put any other taco stuff on top like jalepeno peppers or diced tomatoes.  

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