Taco Pasta Bake

This is another one of those meals that can be filed in the "tastes much better than it looks" category. I'd been eyeing this casserole for months and finally got around to making it one night a couple of weeks ago. I was planning to freeze half, but after I got it assembled it looked so delicious that I just baked the whole thing. And I'm glad I did -- this worked great as leftovers, and we got two more meals out of it. Next time I may add some green chilies and onion to the beef mixture and some fresh cilantro to the pasta layer to add a little more flavor, but other than that I wouldn't change a thing. This was a delicious, comforting meal, plain and simple.

Taco Pasta Bake
source: adapted from Lemons & Love

1 pound short pasta

1 pound ground beef

1 packet taco seasoning

15 ounces tomato sauce

8 ounces cream cheese, softened

1 cup sour cream

2 cups shredded sharp cheddar cheese

1. Prepare pasta according to directions on box. Drain.

2. Meanwhile, brown ground beef in a large skillet over medium-high heat; drain. Add taco seasoning and tomato sauce. Simmer over low heat for 10 minutes.

3. Mix softened cream cheese and sour cream in separate bowl. Add to drained pasta and stir to combine.

4. Spray bottom of a 9 x 13 pan. Spread pasta in pan. Top with meat mixture and shredded cheese.

5. Bake at 350 degrees for 30 minutes. Let cool 15 minutes before serving.