Cookin’ with Carolyn Taco Casserole
8 oz. (about 3 cups rotini (spiral pasta)
1 lb. extra-lean ground beef
1/2 medium onion, chopped
2 (15-oz.) cans pinto or kidney beans, drained, rinsed
1 (27 oz.) jar spaghetti sauce
1 (4.5 oz.) can green chiles
1 (1.25-oz.) pkg taco seasoning mix
1/2 cup water
Topping
2 cups baked corn chips
4 oz. (1 cup) shredded reduced-fat Cheddar cheese
Cook rotini in Dutch oven or large saucepan to desired doneness as directed on package. Drain; return to Dutch oven. Meanwhile, heat oven to 400 degrees. Spray 13 x 9-inch (3 qt) glass baking dish with nonstick cooking spray. In large nonstick skillet, cook ground beef and onion over medium-high heat for 5-7 minutes or until thoroughly cooked, stirring frequently. Add all remaining casserole ingredients; mix well. Bring to a boil. Reduce heat; simmer until thoroughly heated. Add ground beef mixture to cooked rotini; mix well. Spoon into sprayed baking dish. Top evenly with chips and cheese. Bake at 400 degrees for 15-20 minutes or until bubbly. Let stand 5 minutes before serving. If desired, top with shredded iceberg lettuce and chopped ripe olives. 8 servings.
Enjoy!