1 lb. ground beef 1 small onion ( chopped ) 1 bottle ( 8 ounces thick taco sauce ) 3/4 cup water 1 can (4 ounces) chopped green chilies 1 package (1.25 ounces) taco seasoning mix 12 ounces rotini pasta ( cooked al dente ) 2 cups crushed taco shells or tortilla chips 2 cups shredded Cheddar cheese Toppings: chopped tomatoes, sliced green onion, sour cream
Preheat oven to 375 degrees F. Grease an 11 x 7-inch baking dish.
Cook the ground beef and onion in a large skillet until beef is browned; drain.
Stir in taco sauce, water, chilies and seasoning mix; ... See the full directions on my site
Sodium 567mg 23% DV
Fat 24g 38% DV
Protein 25g 51% DV
Carbs 45g 15% DV
Fiber 4g 19% DV
PER SERVING *
% DAILY VALUE*
% DAILY VALUE*
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
This chile relleno casserole is whole green chiles stuffed with Monterey Jack cheese, then baked in an egg batter and covered in more cheese and fresh cilantro. An easy vegetarian meal that tastes like your favorite Mexican restaurant but without the frying!
3 7 ounce can whole green chiles ( drained ) 8 ounces Monterey Jack cheese ( cut into 3-4 inch sticks ) 8 eggs 2/3 cup milk 1 cup all purpose flour 1 tsp baking powder 1 cup shredded cheddar cheese 2 tbsp chopped cilantro assorted toppings ( such as pico de gallo, sour cream and avocado )
Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
Stuff each chile with a stick of cheese and place the chiles in a single layer in the pan.