Cheesy Taco Pasta Casserole

By Foodology Geek

Ingredients

1 box pasta (cooked al dente)
1 lb ground beef (browned with onions and taco seasoning)
½ medium onion (finely diced)
1 tbsp taco seasoning
10 oz rotel tomatoes
19 oz red enchilada sauce
15 oz black beans (drained and rinsed)
1 cup corn kernels (fresh or frozen)
16 oz cheese (shredded (colby jack, cheddar, or mexican cheese blend))
1 bunch fresh cilantro (finely chopped)
½ bunch green onions (chopped thin)
1-2 avocados (diced)
sour cream
guacamole
pico de gallo

Prep Time20mins
Cook Time20mins
Servings10

Instructions

Preheat the oven to 400.

Boil the pasta. Cook the pasta according to the directions. I usually use the small number to make sure it's very al dente. Drain the pasta and add to a large bowl.

Brown the taco meat. Brown the meat with the onion and the taco seasoning. You can use leftover chicken or beef in this recipe if you have it.

Get the large bowl. Add the cooked pasta, browned taco meat, beans, corn, and half of the cheese.

Rotel tomatoes. Add 1/3 of the Rotel tomatoes to the bottom of the 9x13 pan. Add the remainder to the pasta.

Enchilada sauce. Add the enchilada sauce to the pasta. Toss to combine.

Assemble. Add the pasta mixture to the 9x13 pan. Top with the remaining cheese.

Bake. Bake until the cheese is melted. Roughly 15 to 20 minutes.

Serve. Top with sliced green onions and fresh minced cilantro. Serve with your favorite toppings.