Cheesy Taco Casserole
Photo by Jared Johnston
Created by Pamela Reed of Brooklyn Farm Girl.
Cooks' Note
Sponsored by Hunt’s® Tomatoes, Created by Pamela Reed of Brooklyn Farm Girl
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
1 cup dry elbow noodles
1 15 oz can Hunt’s® Diced Tomatoes, drained
1 15 oz can Hunt’s® Tomato Sauce
1 15 oz can black beans, drained and rinsed
1 large green pepper, chopped
1 package taco seasoning mix
1 cup Mexican taco blend shredded cheese
1 jalapeno, deseeded and diced
1 container sour cream, for garnish
1 bunch cilantro, for garnish
Preparation
Step 1
Preheat oven to 350 degrees.
Step 2
In large pot cook pasta as instructed on the box. Drain and put back into the pot.
Step 3
Add diced tomatoes, tomato sauce, black beans, green pepper and taco seasoning mix to pot. Mix so it’s all combined.
Step 4
Put mixture in casserole dish or 12 inch well-seasoned cast iron skillet and sprinkle all your cheese on top. Spread diced jalapenos on top.
Step 5
Bake for 30 minutes.
Step 6
Serve warm and put a nice dollop of sour cream and cilantro on top.
Recipe notes
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Why You Should Be Cooking With Canned Tomatoes
Hunt's® Diced Tomatoes are peeled with FlashSteam®, chopped (so you don't have to), and packed in their own juice—all within hours of picking. Check out these blogger-created recipes that take a fresh look at canned tomatoes using Hunt's 100% Natural Tomatoes. *Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes
