EASY CREAMY TACO BAKE (MEATLESS). <<--Link to the original recipe here.
Total Time: 40 Minutes Bake Time: 30 Minutes Prep Time: 10 Minutes
Original Recipe Servings: 6
Modified Recipe Servings: About 10
I gave it a try with a few modifications and most of the family LOVED IT!
Original Recipe:
1 16oz box whole wheat elbow pasta
1 cup salsa or rotel tomatoes
1 16oz can tomato sauce
1 tbsp chili powder
2 tsp cumin
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 cup sour cream
1 cup sharp cheddar cheese shredded
MY MODIFIED INGREDIENTS:
1 48oz box whole wheat elbow pasta (or 3 16 oz boxes)
1 16 oz jar of salsa
2 taco seasoning packages
1 16 oz sour cream
2 8 oz bags of mexican cheese shredded
Now as you can see my modified list seems simplified for the busy mom. I don't use a lot of the spices like chili powder and cumin, so as this is the equivalent of what you would buy in the taco seasoning packet, it just makes it more convenient for those busy moms. I also used more shredded cheese and a different kind, as I mixed it throughout the pasta and put some on top as well. I also didn't use the tomato sauce.
Instructions:
Preheat oven to 350 degreens.
Boil pasta for 2 minutes less than package states.
Mix together the spices (taco packets), tomato sauce and sour cream with the cooked pasta.
Also add any additional ingredients that you choose to use!
Pour into 2 quart casserole dish and top with cheese. (now mind you, I used a larger than 2 quart dish for my larger recipe).
Bake for 30 minutes or until cheese is melted and browned.
Attached is a picture of a serving of my own in a bowl. I hope you enjoy. Let me know if you try it, how it was and if you added your own personal touches to your recipe! ENJOY Dinner tonight!
Photo from my actual meal!
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