I mentioned I’d write about my taco casserole that I made a month back for Jeramie and my going away party. Sadly, it was all eaten before I could snap any photos but I’ll do my best to outline the recipe.
1 pound ground meat
1 can kidney beans, drained
1 large onion, diced
2 C Sour Cream
1/2 pound cheese, grated
1 pound noodles
1 package taco seasoning (or a mix of chili powder, garlic powder, onion powder, crushed red pepper, oregano, paprika, salt, pepper, and cumin)
1 large tomato, diced
Fresh parsley or cilantro
Brown the meat in a skillet. Once meat is cooked, add in diced onion and fry until onion begins to become translucent. Stir in taco seasoning, kidney beans, and water. Simmer for ten minutes.
Boil a pot of water and add noodles. Cook the noodles until they are half-cooked (about 5 minutes). Remove from heat and strain noodles.
In a casserole dish, or a pan which can be used for baking, mix together noodles and meat. Add sour cream, cheese, tomatoes, and parsley. Mix together. Cover and bake in a 400 degree oven for thirty minutes, or until hot and steaming.