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.

Taco Pie

Ingredients:

1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions:

Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning.
Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it just BARELY turns golden brown.

In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.