Taco Pasta

Make your own taco night does not work well with my family. Kiddo B loves them, Kiddo C will fill the taco shell with just sour cream and cheese, and Kiddo A will make the tacos talk until the shell breaks, then bring on the melt down! This dish is SO much easier for them to eat and SO much easier on me, not dealing with all the taco drama....not to mention, a complete breeze to put together! So whether you are looking for a taco alternative, or just want to change things up a bit, give this a try!

Ingredients:

• 1 pound ground beef
• 1 packet taco seasoning, 1.25 ounces
• 1 can tomato sauce, 15 ounces
• 1 can corn - drained, 15 ounces
• 1 can black beans - drained and rinsed, 15 ounces
• 1 package shell or elbow pasta, 8 ounces. Cooked according to package directions and drained.
• 1 can chopped green chilies - drained, 4 ounces
• 1 can diced tomatoes - drained, 15 ounces
• 1 can Campbells condensed cheddar soup (OPTIONAL, but adds a fabulous creaminess)
• 2 cups shredded cheddar cheese, divided. You could also use a Mexican Blend or Colby Jack.
• 1 cup broken tortilla chips.
• Optional toppings to garnish before eating - shredded lettuce, sour cream

In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce, corn, beans, diced tomatoes, can of condensed cheddar soup, and green chilies. Bring to a simmer. Stir in cooked pasta. Place in a 9" x 13" pan. Top with 1 1/2 cups of cheese. Sprinkle broken tortilla chips over cheese and top with remaining 1/2 cup cheese. Bake for 30 minutes at 350 degrees, or until heated through and cheese is melted and bubbly. ENJOY!

This post is linked at:
Tidy Mom's I'm Lovin' It
Mommy's Kitchen Sunday Potluck
Eat at Home