Taco Bake
Bring a bit of Mexican culture into your kitchen with this scrumptious dish that will have you savoring every bite.
Yield
6 servingsPrep
20 minCook
6 hrsReady
6 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | each |
onions
chopped |
|
| ¾ | cups |
water
|
|
| 1 | package |
taco seasoning mix
|
*
|
| 30 | ounces |
tomato sauce
2 x 15 ounce cans |
|
| 8 | ounces |
pasta
shell macaroni, uncooked (8 oz pkg) |
|
| 4 | ounces |
green chili peppers
mild chopped (4 oz can) |
|
| 2 | cups |
cheddar cheese
mild, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 1 | each |
onions
chopped |
|
| 177 | ml |
water
|
|
| 1 | package |
taco seasoning mix
|
*
|
| 867 | ml/g |
tomato sauce
2 x 15 ounce cans |
|
| 231.2 | ml/g |
pasta
shell macaroni, uncooked (8 oz pkg) |
|
| 115.6 | ml/g |
green chili peppers
mild chopped (4 oz can) |
|
| 473 | ml |
cheddar cheese
mild, shredded |
|
Directions
In a skillet, brown ground beef and onion; drain fat. Add the water, taco seasoning and tomato sauce; mix. Simmer for 20 minutes.
Transfer to Crock-Pot. Stir in macaroni and chopped green chilies.
Cover and cook on Low for 6 to 8 hours or on High 3 to 4 hours.
In the last 30 minutes of cooking top with shredded cheddar cheese.
