Description
Easy to make cheeseburger casserole, pasta needs no boiling!
Ingredients
- ½ pound ground beef
- 2 medium (2-1/2″ dia)s onions, chopped
- 1 (28 ounce) can diced tomatoes with herbs, undrained
- 2 cups elbow macaroni
- 1 cup frozen corn
- 1 green bell pepper, chopped
- 2 tablespoons minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon chili powder
- 1 teaspoon Italian seasoning
- 1 pinch ground black pepper to taste
- 2 cups shredded Mexican cheese blend
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 2-quart baking dish with cooking spray.
- Heat a large saucepan over medium-high heat. Cook and stir beef and onions in the hot pan until beef is browned and crumbly and onions are translucent
- 5 to 7 minutes. Drain off fat.
- Drain liquid from canned tomatoes into a 4-cup liquid measure; add water if needed
- to make 2 1/2 cups liquid. Add juice
- tomatoes
- macaroni
- corn
- bell pepper
- garlic
- soy sauce
- chili powder
- Italian seasoning
- and pepper to the beef mixture; bring to a boil.
- Pour 1/2 of the beef mixture into the prepared baking dish and sprinkle 1 cup cheese over top. Repeat beef and cheese layers once more. Cover the dish and place it onto a cookie sheet.
- Bake in the preheated oven for 30 minutes. Uncover and bake until pasta is tender yet firm to the bite
- about 15 minutes.
- Remove from the oven and let sit for 10 minutes before serving.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 6