Ingredients
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1 1/3 lbs ground beef
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salt, to taste
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pepper, to taste
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garlic powder, to taste
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chili powder
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cumin
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1/2 onion, chopped
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1/3 cup picante sauce
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2/3 cup water
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1 (14 1/2 ounce) can del monte stewed tomatoes, undrained
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1 (12 ounce) box velveeta macaroni shells and cheese
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3 cups shredded cheddar cheese or 3 cups sargento four-cheese Mexican blend cheese
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paprika
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1/2 teaspoon oregano
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3 cups shredded lettuce
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additional shredded cheese
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1 cup sour cream
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black olives (chopped or sliced)
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jalapeno, rings
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1 (1 1/4 ounce) packet taco seasoning mix
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chopped tomato
Instructions
- In deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin), and onion til done. Drain grease.
- Stir in taco seasoning, picante sauce, water and stewed tomatoes. Break up tomatoes.
- Simmer at least 10 minutes til water has evaporated and sauce is thickened. Meanwhile, in saucepan; make shells and cheese according to package directions, using lowest time alotted for cooking of shells.
- Fold shells and cheese mixture into beef mixture.
- Pour into greased casserole dish.
- I used a 1 ½ quart glass baking dish just slightly smaller than my 13x9 one.
- Top evenly with shredded cheese.
- Sprinkle cheese with paprika. Sprinkle lightly with oregano using about 1/2 teaspoons.
- Bake in 350º oven, uncovered for 20 minutes, or til hot .
- Top each serving with shredded lettuce, more shredded cheese, sour cream, and sprinkle with black olives, chopped tomato and jalapeno rings if desired.