Wednesday, May 7, 2008

Taco Bake

My husband wanted to know why I made this tonight instead of a couple of days ago for Cinco de Mayo. I really couldn't come up with a logical answer, so I went with an old favorite: "Because I said so."

I'm SO mature.

Anyway, this is a dish from Loves to Eat, and I think it has a lot of potential. It was just kind of "ehh" as it stands; I wish I had taken her notes to heart and used diced tomatoes rather than sauce. I think that alone would have made a big difference; maybe I'd also add some onion. But it was good, and I'd make it again!

  • 1 lb. ground round (I used turkey.)
  • 1 package taco seasoning
  • 15 oz. can tomato sauce
  • 8 oz. seashell pasta
  • 8 oz package cream cheese (softened in microwave)
  • 1/2 c. sour cream
  • 8 oz. shredded sharp cheddar cheese

Preheat oven to 350.

Brown ground beef, drain. Add taco seasoning and tomato sauce. Bring to a boil and then simmer for 20 minutes.

In the meantime, cook pasta according to directions. Drain. Mix softened cream cheese and sour cream in separate bowl.

Spray bottom of 9 x 13 pan with Pam. Put pasta in bottom of pan. Spread cream cheese mixture over pasta. (This is kind of hard to do. Just dollop spoonfuls of the mixture about an inch apart and spread the best you can.) Spoon ground beef mixture over this. Sprinkle shredded cheese on top.

Bake @ 350 for 30 minutes. Cool about 15 - 20 minutes before serving.


  1. My husband will love this, thanks!

  2. This looks great! I like Mexican food but not anything too spicy so this seems like a perfect dish!


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