This casserole dish is more like a hot pasta salad and will not hold its shape when served like lasagna. Great recipe for the Dutch oven. My family went back for seconds.
BAKED TACO PASTA
2 pound(s) GROUND BEEF
1/2 GREEN BELL PEPPER; Chopped.
2 clove(s) (large) GARLIC; Minced.
1 small ONION; Chopped.
2 teaspoon(s) CUMIN
2 teaspoon(s) CHILI POWDER
1 package(s) (1.25 ounce) TACO SEASONING
1 can(s) (15 ounce) TOMATO SAUCE
1 can(s) (10 ounce) ROTEL DICED TOMATOES AND GREEN CHILIES; Original.
1 bag(s) (12 ounce) ROTELLE PASTA
2 cup(s) CHEDDAR CHEESE; Grated, Divided.
1 cup(s) SOUR CREAM
Cook pasta according to package directions; drain.
In a skillet, brown the ground beef, onions, garlic and green bell peppers, drain off any fat.
Stir in the taco seasoning mix, tomato sauce, Rotel tomatoes, cumin and chili powder.
Bring to a boil then remove from heat.
Combine pasta with sour cream and 1 cup of the cheese and mix well.
Spray a 13x9 pan with non-stick cooking spray.
Spread about 1 cup of the meat mixture on bottom of pan.
Spread the pasta evenly into the baking dish; top with the remaining meat mixture and sprinkle with the remaining cheese.
Bake at 350 degrees for 30 to 35 minutes or until heated through.