Saturday, May 4, 2013

Taco Noodle Bake

2 lb. lean ground beef
1 medium white or yellow onion, chopped 
1 c. water 
1 ½ (1.25 oz.) packets reduced-sodium dry taco seasoning mix 
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 

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