Shells and Cheese Taco Casserole

http://www.food.com/recipe/shells-n-cheese-taco-casserole-136048

INGREDIENTS

SERVINGS 6-8UNITS US

• 1 1⁄3lbs ground beef
• salt, to taste
• pepper, to taste
• garlic powder, to taste
• chili powder
• cumin
• 1⁄2onion, chopped
• 1(1 1/4 ounce) packet taco seasoning mix
• 1⁄3cup picante sauce
• 2⁄3cup water
• 1(14 1/2 ounce) candel montestewed tomatoes, undrained
• 1(12 ounce) boxvelveeta macaroni shells and cheese
• 3cups shredded cheddar cheeseor 3 cups sargento four-cheese Mexican blend cheese
• paprika
• 1⁄2teaspoon oregano
• 3cups shredded lettuce
• additional shredded cheese
• 1cup sour cream
• black olives (chopped or sliced)
• chopped tomato
• jalapeno, rings

DIRECTIONS

1. In deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin), and onion til done. Drain grease.
2. Stir in taco seasoning, picante sauce, water and stewed tomatoes. Break up tomatoes.
3. Simmer at least 10 minutes til water has evaporated and sauce is thickened. Meanwhile, in saucepan; make shells and cheese according to package directions, using lowest time alotted for cooking of shells.
4. Fold shells and cheese mixture into beef mixture.
5. Pour into greased casserole dish.
6. I used a 1 ½ quart glass baking dish just slightly smaller than my 13x9 one.
7. Top evenly with shredded cheese.
8. Sprinkle cheese with paprika. Sprinkle lightly with oregano using about 1/2 teaspoons.
9. Bake in 350º oven, uncovered for 20 minutes, or til hot .
10. Top each serving with shredded lettuce, more shredded cheese, sour cream, and sprinkle with black olives, chopped tomato and jalapeno rings if desired.

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