Summer Time #07 – Pasta

summertime Taco Casserole

Makes 10 servings

Prep: 25 minutes
Cook: 35 minutes

Shopping List:

  • 450 gr or 1 pound lean ground beef
  • 225 gr or 8 ounces macaroni
  • 80 gr or ½ cup chopped onion
  • 300 gr or 1 (10.75 ounce) can condensed tomato soup
  • 400 gr or 1 (14.5 ounce) can diced tomatoes
  • 35 gr or 1 (1.25 ounce) package taco seasoning mix
  • 55 gr or 2 ounces shredded Cheddar cheese
  • 55 gr or 2 ounces shredded Monterey Jack cheese
  • 25 gr or 1 cup crushed tortilla chips
  • 115 gr or ½ cup sour cream (optional)
  • 25 gr or ¼ cup chopped green onions

rundergehakt-largeTO MAKE:

  1. Preheat oven to 175° C or 350° F.
  2. Cook pasta in a large pot of boiling water until al dente.
  3. Drain.
  4. In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown.
  5. Mix in tomato soup, diced tomatoes, and taco seasoning mix.
  6. Stir in pasta.
  7. Spoon beef mixture into a 23×33 cm or 9×13 inch baking dish.
  8. Sprinkle crumbled taco chips and grated cheese on top.
  9. Bake for 30 to 35 minutes, until the cheese is melted.
  10. Serve with chopped green onions and sour cream, if desired.

Note 1: Serve with a salad and it’s a meal.

Note 2: Mix about half of the total amount of cheese into the beef mixture before spooning it into the casserole dish and top it with the remaining cheese.

Note 3: No tomato soup handy? Replace it with a can of salsa!


Amount Per Serving Main recipe.
Calories: 334
Total Fat: 17g
Cholesterol: 50mg
Sodium: 635mg
Total Carbohydrates: 28.2g
Dietary Fiber: 1.8g
Protein: 15.6g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat only half a serving max !

PDF of this recipe: 20140807-ST07-Taco-Casserole

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