2 Tablespoons Olive Oil
1 (8 Ounce) Package Bow Tie Pasta
2 Pounds Ground Beef
1 White Onion Chopped
1 (1 Ounce) Package Taco Seasoning
1 Cup Water
2 (8 Ounce) Jars Taco Sauce
1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
1 (8 Ounce) Container Sour Cream
3 Cups Shredded Mexican Cheese, Divided
1 Cup Tortilla Chips, Crushed
Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Step 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to prepared baking dish.
Step 3 Heat a large skillet over medium-high heat. Cook onion until translucent and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning and water; simmer until thickened, about 5 minutes. Add taco sauce; cook and stir until heated through, about 5 minutes more.
Step 4 Combine cream of mushroom soup, sour cream, and 2 cups cheese in a bowl until evenly mixed. Toss mixture meat with pasta. When all ingredients are combined in mixing bowl, spread in baking dish and top with remaining 1 cup Cheddar cheese and tortilla chips.
Step 5 Bake in preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving. Serve with Texas Toast, Salad and beverage. Serves 8