May 26, 2008

Taco Bake

This is another recipe posted to the Detroit Board on the Knot! It is very yummy and is a Detroit board favorite!

1 pound ground round (can also use ground turkey or chicken for a healthier option)
1 package taco seasoning
15 oz. can tomato sauce
8 ounces seashell pasta
8 oz. package cream cheese (softened)
1/2 cup sour cream
8 oz. package shredded sharp cheddar cheese

Preheat oven to 350 degrees.

Brown ground meat, drain. Add taco seasoning and tomato sauce. Bring meat, seasoning and tomato sauce to a boil, then let simmer for 20 minutes.

In the meantime, cook pasta according to directions on packaging then drain. Mix the softened cream cheese and sour cream in a separate bowl.

Spray the bottom of a 9x13 pan with cooking spray. Place cooked pasta in the bottom of the pan. Drop dollops of the sour cream and cream cheese mixture about an inch apart and try to spread as best you can across the pasta. Spoon the ground meat mixture over this layer, then finally, sprinkle the shredded cheddar on top.

Bake at 350 for 30 minutes. Allow to cool about 15-20 minutes before serving.

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