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Shells-n-Cheese Taco Casserole




Source of Recipe


AN OLD FAMILY FAVORITE


List of Ingredients




Shells-n-Cheese Taco Casserole

1-1/3 lbs. ground beef
salt, pepper, garlic powder, chili powder and cumin to taste
½ onion, chopped
1(1.25 oz.) packet taco seasoning mix
1/3 cup picante sauce (Used salsa)
2/3 cup water
1(14 ½ oz.) can Del Monte stewed tomatoes, undrained
1(12 oz.) box Velveeta Shells and Cheese
3 cups shredded cheddar, or 4-blend Mexican cheese
paprika
1/2 tsp. oregano
3 cups shredded lettuce
additional shredded cheese
1 cup sour cream
chopped or sliced black olives
chopped tomato
jalapeno rings

Recipe






In deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin), and onion til done. Drain grease.
Stir in taco seasoning, picante sauce, water and stewed tomatoes. Break up tomatoes. Simmer at least 10 minutes til water has evaporated and sauce is thickened. Meanwhile, in saucepan; make shells and cheese according to package directions, using lowest time alotted for cooking of shells.
Fold shells and cheese mixture into beef mixture.
Pour into greased casserole dish.
I used a 1 ½ qt. glass baking dish just slightly smaller than my 13x9 one.
Top evenly with shredded cheese.
Sprinkle cheese with paprika. Sprinkle lightly with oregano using about 1/2 tsp.
Bake in 350º oven, uncovered for 20 minutes, or til hot .
Top each serving with shredded lettuce, more shredded cheese, sour cream, and sprinkle with black olives, chopped tomato and jalapeno rings if desired.