TACO TWIST

For this week's Casserole of the Week, I fixed this appetizing Taco Twist of Grace Graber from the Hochstedler Family Cookbook. Grace was the daughter of Emmanuel and Mattie Hochstedler, a Mennonite family from Kokomo, Indiana. The recipe appealed to me because it was so easy and simple and only required seven ingredients.

I didn't have any corkscrew macaroni but did have some gluten free organic brown rice & quinoa (Fusilli) that I used. We really liked it as it was soft and tender. I omitted the green peppers, but provided some sweet mini peppers for my husband on the side. I also substituted nonfat plain Greek yogurt for the sour cream because I didn't have any sour cream. The recipe didn't indicate the can size for the tomato sauce so I used an 8 ounce can.

IF YOU WOULD LIKE A PRINTABLE VERSION OF THIS RECIPE, CLICK HERE.

TACO TWIST

1       lb ground beef
1       pkg taco seasoning mix
1       can (8 oz) tomato sauce
1/4    cup chopped green pepper
3       cups (8 oz) corkscrew macaroni, cooked/drained
1       cup (4 oz) shredded cheddar cheese
1/2    cup sour cream (or nonfat plain Greek yogurt)

Cook macaroni according to directions on package.

Brown ground beef, drain, if necessary.

Stir in seasoning mix, tomato sauce, and green pepper.

Bring to a boil and remove from heat. 

Combine cooked macaroni, 1/2 cup cheese, and sour cream;

place on bottom of 6 x 10 - inch baking dish. (I used a dish that was 7 x 9 - inches. I also sprayed it with nonstick cooking spray for easy cleanup.)

Top with meat mixture and

remaining cheese.

Bake at 350 degrees for 30 minutes.