The deliciousness of a taco in a comforting pasta casserole.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups small pasta shells, uncooked
1 lb. (450 g) extra-lean ground beef
1 large onion, chopped
1 yellow pepper, chopped
1 zucchini, chopped
1 pouch taco seasoning mix
1 can (28 fl oz/796 mL) diced tomatoes, undrained
1 cup light sour cream
1 cup Cracker Barrel Shredded Creamy Mexicana Cheese, divided
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How do I make it ?
Heat oven to 375ºF.
Cook pasta as directed on package, omitting salt.
Meanwhile, cook meat, onion, pepper, zucchini and taco seasoning mix in large skillet on medium-high heat until meat is evenly browned, stirring occasionally.
Drain pasta. Add to meat mixture along with tomatoes; stir. Bring just to boil. Remove from heat. Stir in sour cream and 1/2 cup cheese. Spoon into 13x9-inch baking dish spayed with cooking spray.
Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake 3 to 5 min. or until melted.
Kraft Kitchen Tips!
Garnish with chopped fresh cilantro and green onions before serving.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 7 g
Cholesterol 65 mg
Sodium 1020 mg
Total carbohydrate 54 g
Dietary fibre 4 g
Sugars 10 g
Protein 30 g
6 servings, 2 cups (500 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.