Tacos are one of my favourite quick meals but what is better than tacos? This Taco Twist Casserole!
It has all the flavours of tacos ground meat, salsa, peppers, sour cream and shredded cheese but adding pasta and baking it turns this into a dish that my children love! Yes, I have a few children that hate tacos, really I’m not joking. They simply won’t eat a taco but they love this casserole and go back for seconds every time.
This casserole freezes really well to. Save yourself stress on the crazy busy days and make a double or triple batch and freeze them.
First, you need to cook your pasta. Bring your water to a boil and cook your corkscrew pasta until it’s about half cooked. I like to cook it for 5 to 6 minutes.
In a frying pan brown your ground beef then drain the fat off. Stir in your taco seasoning mix, green peppers and salsa. Then bring your meat mixture to a boil and remove it from the heat.
Drain your pasta and mix in the sour cream and 1/2 cup of the shredded cheddar cheese.
Spoon your pasta mix into a casserole dish. Don’t make the mistake I did and put the meat mixture in first. Yup, I needed more coffee before I started cooking today!
Once you’ve spread your pasta mixture out in your casserole dish top it with your ground beef and salsa mixture. Then top it with the rest of your shredded cheese.
At this stage, you can either cover your casserole dish with foil and freeze it to enjoy later or cook it right away.