Sunday, October 14, 2012
A new favorite in our family is Taco Bake. It is adapted from this recipe I spotted on Pinterest:
3 cups cooked taco seasoned meat.
1 15oz. can tomato sauce
1 green or red pepper chopped (sometimes I add two because we really like peppers in our house)
1 package of gluten free spiral pasta cooked and drained (I have used rice noodles or corn noodles. Both turn out well.)
1 cup sour cream
1 cup shredded cheddar cheese, divided
In a large sauce pan combine: taco meat, tomato sauce and peppers. Bring to a boil.
Meanwhile combine pasta and sour cream in 8x8 baking dish. Sprinkle with 1/2 cup cheese. Top with meat mixture. Bake, uncovered, at 325 for 25 minutes. Sprinkle with remaining cheese and bake an additional 5-10 minutes until cheese is melted.
I recommend doubling the recipe. It's great for leftovers.