Saturday, July 26, 2008

Nacho Bake

This recipe came from a box of shells and cheese. I was whipping some up for the kids and noticed the recipe on the back of the box. I threw in what I had from the recipe and made a few substitutions. I'll post the recipe as it is listed and then note how I really made it.

Nacho Bake

1 pkg. shells and cheese dinner
1 lb. ground beef
1 pkg. taco seasoning mix
3/4 cup water
3/4 cup sour cream
3/4 cup shredded cheddar cheese
3/4 cup salsa
1/2 cup coarsely crushed tortilla chips

Preheat oven to 400 degrees F. Prepare dinner according to package directions. While pasta is cooking, brown meat, drain. Add taco seasoning mix and water to the meat, simmer 5 minutes.

Stir sour cream into prepared dinner. Spoon half the dinner mixture into 8-inch square baking dish, top with layers of the meat mixture, half of the cheese, and the remaining dinner mixture. Cover.

Bake 15 minutes; top with salsa, remaining cheese and the crushed tortilla chips. Bake, uncovered, for 5 minutes.

Michelle's quick version (not as detailed)

1 pkg. shells and cheese dinner
1 can tuna
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup coarsely crushed nacho chips
1/2 can diced tomatoes with chilis

Prepare dinner according to package directions. Add tuna, sour cream, and diced tomatoes with chilis. Stir well and sprinkle with shredded cheese. Place on top of crushed chips.

I liked it fixed this way but the kids said it was too spicy. Good thing I didn't use the whole can of tomatoes with chilis. Next time I'll try fixing it a little closer to the recipe.

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