My recipe for Busy Day Taco Past Bake is a go-to choice for eventful evenings; it’s filling, flavorful and feeds a small army. When I know I can’t be home in the late afternoon to get this meal started, I simply prepare the casserole in the morning, stick in the fridge and have it ready and waiting for the final 30 minutes of baking as soon as I walk in the door. ~ Jennifer Fisher
1 ½ lb lean ground beef
1 ¼ oz. packet reduced-sodium taco seasoning
¼ cup water
1 8 oz. can tomato sauce
10 oz. uncooked whole grain elbow macaroni
8 grape tomatoes
1 ½ cups shredded 2% cheddar cheese (divided)
1 cup frozen or fresh corn kernels
½ cup crushed tortilla chips
1 Tbsp. Litehouse® Instantly Fresh Cilantro
1 8 oz. container Litehouse® Salsa
1 cup Litehouse® Mild Jalapeño Ranch Dip
Preheat oven to 350°.
Brown beef in skillet over medium heat and drain. Stir in taco seasoning along with water. Mix in tomato sauce and Litehouse® dip. Bring mixture to light boil and then remove from heat.
Cook pasta according to manufacturer’s directions. Drain. Place cooked pasta in large bowl (or pot it was cooked in) and stir in Litehouse® salsa and 1 cup of cheese. Stir in frozen/fresh corn kernels.
Spoon macaroni mixture into a 9”x13” baking dish. Top with beef mixture and sprinkle with remaining cheese.
Cut grape tomatoes in half lengthwise and arrange in decorative pattern. Sprinkle on tortilla chips and cilantro.
Bake at 350°F uncovered for 30 minutes or until hot and bubbling.