Cheesy Taco Pasta Casserole with Onions

Serves 6 in about 40 minutes. Ground beef goes in first, and sour cream finishes the pot.

Ingredients

• 16 ounces rotini pasta
• 1 pound ground beef
• 1 onion diced
• 2 cloves garlic minced
• 1 1-ounce packet taco seasoning
• 1 10-ounce can *diced tomatoes with green chiles diced tomatoes w/green chilies, undrained
• 1 15-ounce can tomato sauce
• 1 cup beef broth
• 2 cups shredded mexican cheese blend
• ½ cup sour cream
• ¼ cup sliced green onions

Method

1. Heat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
2. In a large skillet over a lively medium heat, add ground beef and onion. Simmer until beef is no longer pink and onion is softened, about 5-7 minutes. Drain excess fat.
3. Meanwhile, cook rotini pasta as the package says until al dente. Drain and keep it nearby.
4. Tip in garlic and cook for 1 instant more.
5. Mix in taco seasoning, diced tomatoes with green chiles tomatoes, tomato sauce, and beef broth. Heat to a simmer and cook for 5 minutes.
6. Lift out from heat and stir in sour cream until fully combined.
7. Stir in the cooked pasta and mix until evenly coated.
8. Move the mixture to the prepared baking dish. Top with all of the cheese.
9. Cook uncovered for 20-25 minutes until hot and bubbly and cheese is melted.
10. Leave it to stand 5 minutes, then sprinkle with green onions before serving.

More beef ideas are in the beef collection.