Taco-flavored meat with pasta all covered in enchilada sauce and toppings. The best combo of Mexican foods and preparation time of 15 minutes!
And second reason, I have an awesome, super exciting giveaway for you!
Let’s talk food first. AKA your new favorite dinner. And your kids and your friends and your distant relatives and even your pets. Too far? Yes. Please don’t feed this to your pets.
Basically it’s a combination of my two favorite Mexican meals – tacos and enchiladas.
Plus lots of carby goodness in the form of pasta. And it is super easy to whip up. Like all done being prepared in about 15 minutes and then just a little bit of time cooking in the oven. This casserole can even be made in say the morning or night before and then cooked when you are ready to eat. I love those kinds of meals. And especially love the meals when both the husband and babe are totally in love with it as well. We couldn’t scoop this out and cut this up quick enough for the little guy.
I have always loved the look of Le Creuset products and I reached out to them about trying some of their cookware. The first time I tried it I was totally in love; the dish I used for this meal has quickly become my favorite. The husband says I should throw away our other small casserole dishes because I won’t even use them anymore I love this one so much. Also, colorful dishes are my favorite. So you can probably see why I was SO excited to have a new red casserole dish. So on to talking about the giveaway!
To thank you all for reading and supporting Chelsea’s Messy Apron I’m giving away 2 of Le Creuset’s amazing cookware pieces – a 6 and 3/4 quart round French oven and a 2 and 3/4 quart square casserole! I love Le Creuset and am so excited to give two of my readers their amazing products. (Honestly, I wish I could send you all some Le Creuset cookware!)
Can I just brag for one more minute about how awesome these and other Le Creuset products are? First off they are colorful – which who doesn’t like some color while you are cooking? 🙂 Second, their exterior is made to be resistant to any kind of cracking or chipping. Thirdly, they have large handles which makes it easy to get a good grip on when you are pulling these dishes (and the yummy food inside) out. Pretty great stuff right?! Okay now that I’ve talked forever about how cool this cookware is (and they didn’t pay me to say any of this or for this post FYI), I’m so excited to give two lucky readers their own cookware from Le Creuset.
So how can you win? I am choosing two winners – the first winner picks which one he/she wants and the second winner gets the remaining product. Enter to win by using the widget at the end of this post (right after the recipe). You can log in with your email and then follow the prompts to increase your chance of winning.
Other details: The winners will be chosen using a random generator and will have 48 hours to respond to the email indicating winning. This giveaway will end on Monday May 19th. This giveaway is only open to US residents.
Congrats to: Sue Hopkins and Shannon Otterson the winners of this giveaway.
Enchilada Taco Casserole
- 1 package (16 ounces) shells pasta
- 1 pound extra lean ground beef
- 1/2 cup yellow onion
- 1/2 teaspoon minced garlic
- 1 packet packet taco seasoning + 1/4 cup water
- 1 cup corn
- 1 can (14.5 ounces) petite diced tomatoes with green chilies*
- 1/2 cup salsa
- 1 can (10 ounces) medium red enchilada sauce
- 2 cups taco blend or cheddar cheese
- Optional toppings: sour cream, scallions, cilantro, cherry tomatoes
Prepare the pasta according to package directions - cook until al dente, drain, and set aside.
Preheat the oven to 350 degrees F.
Meanwhile, in a large saucepan, brown the ground beef until completely cooked through (cook on medium heat). Drain any fat and return the meat to the saucepan.
Add in the onion and garlic. Stir and cook on medium heat for 2-3 minutes. Add in the taco seasoning and water. Stir until the meat is well coated with the seasoning.
Combine the pasta and meat mixture with the corn, (drained) petite diced tomatoes, and salsa.
Pour the mixture into a 9 x 13 casserole dish.
Cover with 1 (or 2) cans of red enchilada sauce. Cover with foil and bake for 20-25 minutes. Remove from the oven and top with cheese.
Return to the oven without the foil and cook for another 8-10 minutes or until the cheese is melted.
Top with optional toppings of choice and serve immediately.
*You can also use a can of plain diced tomatoes with no chilies or just increase the amount of salsa by 1 and 1/2 cups. Here are some other ideas or substitutions: you can add in black beans, double the enchilada sauce, and/or add some sweet bell peppers.
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