Want to cheat? You're in the "no judgement zone" here, so feel free to substitute a packet of taco seasoning mix for my spice blend below. Just remember to reserve 1 teaspoon of the spice mix for the pasta.
Cheesy Taco and Pasta Casserole
Spice mix:
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 pound lean ground beef
2 tablespoons ketchup
1/3 cup beef broth or water
1/2 pound pasta, any shape (I used shells)
1 tablespoon olive oil
1/2 cup shredded cheddar cheese (I prefer the flavor of sharp cheddar)
1/4 cup shredded mozzarella cheese
Fresh cilantro leaves, optional
Preheat the oven to 350 degrees.
In a small bowl, combine the chili powder, cumin, onion powder, garlic powder, paprika, salt, and pepper. Mix well and set aside.
Brown the beef in a large skillet over medium-high heat. Drain away fat and return the beef to the pan. Add all but 1 teaspoon of the spice mix, the ketchup and the broth and bring to a simmer. Reduce the heat to low and simmer for 5 minutes, until the liquid is absorbed and the mixture thickens (just like taco meat).
Meanwhile, cook the pasta according to the package directions. Drain and toss with the olive oil and reserved teaspoon of the spice mix.
Spoon the pasta into the bottom of a shallow baking dish. Top with the beef mixture. Top with the cheddar cheese and then the mozzarella cheese.
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