A yummy, hearty, spicy casserole that can be tweaked based on your veggie preferences.
1 lb ground beef
½ C chopped or grated white onion
1 can (18.5 oz) Tomato soup
1 pkg (1.25 oz) Taco seasoning mix
2 C shell or elbow macaroni
2 C grated cheese
1 C halved cherry tomatoes
additional veggies according to your preference: corn (frozen is best), chopped peppers or chilis, shredded carrots, sun-dried tomatoes, sliced black olives, etc.
Preheat oven to 350°F and begin cooking pasta.
In large nonstick skillet brown the ground beef. Add onion to skillet and stir into beef. Cook on med-low for 3-4 minutes. Drain any excess fat from skillet. Stir in soup and taco mix. Reduce heat to low.
As soon as pasta is cooked to al dente, drain it well and add to skillet. Stir to incorporate, adding most of the cheese, and all the tomatoes and other veggies. Spoon into 2 quart baking dish. Top with remaining cheese. Bake for 30 minutes or until hot and bubbly.
Yields: 6-8 servings
Time to make: about 1 hour
Source: Angela Hoffman