Shells-n-cheese Taco Casserole

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/3 lbs ground beef
• salt, to taste
• pepper, to taste
• garlic powder, to taste
• chili powder
• cumin
• 1/2 onion, chopped
• 1 (1 1/4 ounce) packet taco seasoning mix
• 1/3 cup picante sauce
• 2/3 cup water
• 1 (14 1/2 ounce) can del monte stewed tomatoes, undrained
• 1 (12 ounce) box velveeta macaroni shells and cheese
• 3 cups shredded cheddar cheese or 3 cups sargento four-cheese mexican blend cheese
• paprika
• 1/2 teaspoon oregano
• 3 cups shredded lettuce
• additional shredded cheese
• 1 cup sour cream
• black olives (chopped or sliced)
• chopped tomato
• jalapeno, rings

Recipe

• 1 in deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin), and onion til done. drain grease.
• 2 stir in taco seasoning, picante sauce, water and stewed tomatoes. break up tomatoes.
• 3 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.
• 4 fold shells and cheese mixture into beef mixture.
• 5 pour into greased casserole dish.
• 6 i used a 1 ½ quart glass baking dish just slightly smaller than my 13x9 one.
• 7 top evenly with shredded cheese.
• 8 sprinkle cheese with paprika. sprinkle lightly with oregano using about 1/2 teaspoons.
• 9 bake in 350º oven, uncovered for 20 minutes, or til hot .
• 10 top each serving with shredded lettuce, more shredded cheese, sour cream, and sprinkle with black olives, chopped tomato and jalapeno rings if desired.