TACO BAKE

By jarren

Easy to freeze and reheat in the microwave until steaming. Serve with tossed salad, Caesar salad, cornbread or brown-n-serve bread-sticks and steamed broccoli or carrots.

Ingredients

• 1 pound (500g) lean or extra lean ground beef
• 1 small onion
• 3/4 cup (175mL) water
• 1 package (35g) taco seasoning
• 1 can (14 ounce/398 mL) tomato sauce
• 2 cups (8 ounces/250g) macaroni pasta or shell macaroni, cooked and drained
• 1 can (4 ounces/114mL) chopped green chilies
• 2 cups (8 ounces/250g) shredded cheddar cheese or low-fat mozzarella, divided

Preparation

Step 1

In a skillet, brown ground beef and onion over medium heat; drain if necessary. Add the water, taco seasoning and tomato sauce; mix. Bring to a boil; reduce heat and simmer fora bout 20 minutes.

In a big pot of boiling water, cook pasta until just tender (al dente). Drain and set aside. When meat sauce is ready, stir in drained macaroni, chilies and 1/2 cups (375 mL) of the cheese. Heap it into greased 6 cup (1 1/2 L) casserole. Sprinkle with remaining cheese. Bake at 350 F (180 C) for 30 minutes or until heated