Diva Tasting: Mexican Pasta…

Mexican Pasta


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


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