Some More Cooking

Taco Casserole

 Spice up dinnertime with this hearty layered casserole featuring fire-roasted diced green chilies.

1 pound lean ground beef

1 cup chopped onion

1 bottle (8 ounces) ORTEGA Taco Sauce

3/4 cup water (put in bottle first to get all the sauce)

1 can (4 ounces) ORTEGA Fire-Roasted Diced Green Chilies

1 packet (1.25 ounces) ORTEGA Taco Seasoning Mix

1 package (12 count) ORTEGA Yellow Corn Taco Shells or ORTEGA Whole Grain Corn Taco Shells, broken

2 cups (8 ounces) shredded mild cheddar cheese, divided

Chopped tomatoes, chopped green bell pepper, sour cream, optional

• Preheat oven to 375.  Grease 11- x 7-inch baking dish.
• Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is browned.  Drain and discard excess fat.
• Stir in taco sauce, water, chilies and seasoning mix; bring to a boil.  Reduce heat to low.  Cook 3-4 minutes, stirring occasionally.
• Layer half of broken taco shells on bottom of prepared baking dish.  Cover with half of meat mixture; sprinkle with 1 cup cheese.  Repeat with ingredients.
• Bake 20-25 minutes or until bubbly and cheese is melted.  Serve with desired toppings.

 Black Bean Pasta Bowl

1.25 cups dry elbow macaroni, uncooked

1 can (15 oz) black beans, rinsed

1 can (10 oz) diced tomatoes & green chilies, undrained

1 cup frozen all natural sweet corn

0.25 cup original barbecue sauce

0.25 tsp ground cumin

0.5 shredded mild cheddar cheese

•  Cook macaroni as directed on package, omitting salt.
• Meanwhile, combine all remaining ingredients except cheese in large saucepan.
• Cook on medium heat 8 to 9 minutes or until heated through, stirring occasionally.
• Stir cooked macaroni into bean mixture.  Sprinkle with cheese.