Meg’s Taco Bake That Needs a Better Name

My wife is a fantastic cook. So I allow her to mock me from time to time for my failed Salmon Spaghetti dish that I attempted to improvise one night. Who knew you needed to de-bone salmon in a can?  I bring this up because Meg threw this together tonight. It was pretty tasty. The oldest and I made it to the pan for seconds at the same time. Unfortunately we wolfed it all down so fast we forgot to take a photo and the one we took of the leftovers in the pan is not nearly as appetizing as this dish deserves.

Meg’s Pasta Taco Bake

Ingredients

9 oz. Conchiglie pasta or macaroni noodles

2 lb lean ground beef

1.5 packages taco seasoning

1 12oz jar salsa

1 8oz cream cheese

Tortilla chips

2 cups mexican cheese blend

Sour cream

Green onions

Directions

Cook ground beef over medium-high heat till cooked through. Drain off fat. Add taco seasoning (without the water called for on the pkge). Add cream cheese and stir until melted and mixed well. Add salsa and mix.

Cook pasta till al dente. After draining, stir into ground beef mixture. Spread into a greased 9×12 baking dish. Sprinkle crushed tortilla chips to cover and cover with cheese. Heat in a 350 degree oven until cheese melts – about 10 minutes

From: Meg’s brain

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