Cheesy Taco Pasta Bake

Standard

   Mmmmmm…this is so good!  I know I promised cookout/picnic sides this week and I will get back to those, but I had to share this with you tonight.  This is a spicy, cheesy, taco-y, pasta-y masterpiece.  It has homemade taco seasoning to season the beef which is so much better than the packets.  Don’t get me wrong.  I always have a packet or two in my pantry.  You never know when you have to throw together a last minute meal.  It also contains bottled salsa, canned enchilada sauce and jarred queso dip.  Add pasta, cotija cheese and Mexican blend cheese and KAPOW!  You have this awesome dinner.  You could add some black beans and/or corn if you’d like, but I thought it was pretty dang good the way it is.  Even my green-eyed Irish guy thought it was tasty.  Score one for the good witch!     Look at all that cheese!                                                                        Cheesy Taco Pasta Bake

8 oz. uncooked rotelle pasta (shaped like rotini but larger) or rotini pasta

1 1/2 pounds ground chuck

1 1/2 – 2  tablespoons (or more to taste) taco seasoning mix*

1/2 cup water

3/4 cup salsa

10 oz. can enchilada sauce

8 oz. shredded Mexican blend cheese

1/2 cup cotija cheese

1/2-3/4 cup queso dip

Preheat oven to 375 degrees.  Spray a 4-6 quart casserole dish with non-stick cooking spray.  Set aside.  Cook pasta per package directions in boiling, salted water.  Drain and set aside.  Brown ground chuck in a large skillet on medium high heat.  Drain off excess grease.  Reduce heat to medium, add taco seasoning and water and stir to thoroughly combine with the meat. Cook for 3-4 minutes.  Add the salsa and enchilada sauce.  Cook on medium heat until hot and bubbly.  Combine the reserved pasta with the meat sauce.  Stir until sauce is evenly distributed through the noodles.  Place half the noodle mixture in the prepared casserole dish.  Spoon half the queso dip over the noodles.  Top with half the cotija cheese and then half the Mexican blend cheese.  Repeat process first layering the remaining noodles then the queso dip, cotija cheese and ending with the Mexican blend cheese.  Bake for 30-40 minutes or until hot and bubbly and cheese is golden brown.  Enjoy!

Wishing you love, laughter and cake,

Glenda

*Taco Seasoning:

4 3/4 tsp. chili powder

3 3/4 tsp. smoked paprika

1 tsp. onion powder

1 tsp. kosher salt

1 tsp. garlic powder

1 tsp. cumin

1 tsp. oregano

1 tsp. pepper

1/4 tsp. cayenne pepper (or more if you like more spice)

1/4 tsp. red pepper flakes

Combine all ingredients and mix well.  Store in an air tight container or plastic zipper bag.  Makes 5 tablespoons mix.  Start by adding one tablespoon mix to one pound of meat.  Add more until desired spice level is achieved.

Advertisements

About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s