Taco Casserole
Ingredients:
- lean ground beef - 1 pound
- olive oil - 2 T
- white onion, diced - 1/2 of large
- uncooked rotini pasta - 8 ounces
- chicken broth - 2 cups
- diced tomatoes - 15 ounce can
- tomato sauce - 8 ounce can
- sour cream - 2 heaping T
- garlic powder - 1 t
- chili powder - 2 t
- paprika - 1 t
- cumin - 2 t
- Kosher salt - 1 1/2 t
- freshly ground pepper - to desired taste
- shredded colby jack cheese - 2 cups
- diced tomatoes, avocado, green onions, black olives - garnish to desired taste
- taco sauce - to desired taste
Instructions:
Heat olive oil in a skillet over medium heat, add onions saute just until softened. Add ground beef to the skillet and brown, crumble meat as it cooks; season with 1 t salt and black peppeer. When beef is done, add tomatoes (undrained), tomato sauce, chicken broth, dried pasta, seasonings and 1/2 t salt. Bring to a simmer, cover, reduce heat to low. Cook 12 - 15 minutes or until pasta is tender.
When pasta is tender, remove from heat, stir in sour cream and 1 cup cheese. Top with 1 cup cheese, replace lid to let cheese melt. Garnish with chopped tomatoes, diced avocados, green onions, black olives and taco sauce.
