Shelly's Recipe

Taco Noodle Bake

Category: Ground

2 lb. lean ground beef
1 medium white or yellow onion, chopped
1 c. water
1 1/2 (1.25 oz.) packets reduced-sodium dry taco seasoning mix (or homemade taco seasoning)
1 (15 oz.) can corn, drained
1 (15 oz.) can diced tomatoes with green chiles
8 oz. reduced-fat cream cheese
1 c. chunky salsa
16 oz. dry medium shell pasta
3-4 c. 2% cheddar cheese, shredded, divided

1. Cook noodles according to package directions; set aside.
2. Preheat oven to 350 F. Grease a large casserole dish; set aside.
3. In a large skillet, cook ground beef and onion until meat is brown; drain fat.
4. Stir water and taco seasoning into ground beef mixture, then cover.
5. Bring to boil; reduce heat. Simmer for one minute; stir.
6. Add corn, tomatoes, salsa, and cream cheese.
7. Cook over medium heat, stirring frequently until cream cheese melts and mixture is heated through.
8. Add noodles and 2 cups shredded cheddar cheese; stir to combine.
9. Pour noodle mixture into prepared casserole dish.
10. Sprinkle with remaining 1-2 cups cheese.
11. Bake for 10-15 minutes, or until hot and bubbly.