Fast Hamburger Casserole With a Mexican Twist

Ingredients

• 10 ounces pasta (I used spirals)
• 1 1/2 lbs hamburger
• 1-2 medium onions, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1-2 ounce taco seasoning (I used a whole sachet)
• 1 cup water
• 1 cup taco sauce (I used medium heat, but any other would be okay)
• 1 cup sour cream (or more)
• 3 cups cheddar cheese, grated
• 1 cup corn kernel (optional)
• 1/4 cup jalapeno pepper, minced (optional)
• 1/4 cup black olives, sliced (optional)

Directions

1. 1

   Cook pasta in salted boiling water according to package directions. When done, drain and set aside. By the way, I managed to finish everything else in the time that it took the pasta water to come to a boil and the pasta to then cook.

2. 2

   When pasta water comes to a boil, preheat oven to 350 degrees.

3. 3

   Saute the hamburger in a large frying pan. Mash with the back of a wooden spoon, so it crumbles into little pieces.

4. 4

   When the hamburger has lost most of its pink, add the onion, bell pepper and garlic. Saute until everything is softened to your taste.

5. 5

   Add the taco seasoning and the water. Stir well and simmer, uncovered, for 5–10 minutes—until the water evaporates.

6. 6

   Turn off heat to frying pan.

7. 7

   If your frying pan is big enough, you can keep adding ingredients to it and cook it all in the same pan. Otherwise transfer the meat mixture to a Dutch oven before continuing.

8. 8

   Add the taco sauce, sour cream, 2 cups of the cheese, and the corn, jalapenos and olives if you are using them. Stir well.

9. 9

   Bake in oven for 30–40 minutes—until it's nice and bubbly.

10. 10

    Ten minutes before the casserole is done, sprinkle the last cup of cheese over the top.