The other night, I was craving me a good ole casserole. My very, very, very favorite meal is a casserole, salad and bread. This one is sure to please your entire family…it’s cheesy, it tastes like an enchilada and it’s baked to gooey perfection.
I’m telling you…crowd pleaser right here. And don’t forget, it’s also a One Pound Meal meaning you can use ground turkey or ground chicken instead of beef too!
This recipe serves about four to six.
1 pound of elbow shaped pasta (I used a whole wheat)
1 pound of ground beef
1 (1 oz) package of taco seasoning
about 10 green onions, chopped and divided
1 (19 oz) can of enchilada sauce
1 (6 oz) can of tomato paste
1 (15 oz) can of black beans, rinsed and drained
1 cup of sour cream, plus a little more for garnish
1½ cups shredded cheddar cheese
Preheat oven to 375 degrees.
Grease (I use Pam) a 9×13 baking dish. Set aside.
Bring a large pot of water to a boil over medium-high heat. Once boiling, drop your pasta and cook to al dente (about five minutes). Drain water and reserve pasta.
Meanwhile, in a large skillet over medium-high heat, brown your ground beef. Once browned and crumbly, stir in your taco seasoning, most of your green onions (reserve a few for garnish), enchilada sauce, tomato paste, black beans and sour cream. Reduce heat to low and simmer together about five minutes.
Next, combine the cooked elbow pasta with the ground beef mixture. Once combined, pour everything into prepared baking dish and top casserole with shredded cheddar. Pop casserole in oven and bake about 15 to 20 minutes or until lightly browned and bubbly on top.
Remove from oven and serve. Garnish each serving with a little more sour cream and a few more chopped green onions.
Yes. Yes. Yes. Make this tonight!