Ingredients:
1 1/3 lbs ground beef
salt, to taste
pepper, to taste
garlic powder, to taste
chili powder
cumin
1/2 onions, chopped
1 (1 1/4 ounce) packets taco seasoning mix
1/3 cup picante sauce
2/3 cup water
1 (14 1/2 ounce) cans del monte stewed tomatoes, undrained
1 (12 ounce) boxes velveeta macaroni shells and cheese
3 cups shredded cheddar cheese or 3 cups sargento four-cheese Mexican blend cheese
paprika
1/2 teaspoon oregano
3 cups shredded lettuce
additional shredded cheese
1 cup sour cream
black olives ( chopped or sliced)
chopped tomatoes
jalapenos, rings
Directions:
In deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin), and onion til done. Drain grease.
Stir in taco seasoning, picante sauce, water and stewed tomatoes. Break up tomatoes.
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.
Fold shells and cheese mixture into beef mixture.
Pour into greased casserole dish.
I used a 1 1/2 quart glass baking dish just slightly smaller than my 13×9 one.
Top evenly with shredded cheese.
Sprinkle cheese with paprika. Sprinkle lightly with oregano using about 1/2 teaspoons.
Bake in 350F oven, uncovered for 20 minutes, or til hot .
Top each serving with shredded lettuce, more shredded cheese, sour cream, and sprinkle with black olives, chopped tomato and jalapeno rings if desired.
Servings: 6-8
Time preparation: 5 min.
Time total: 45 min.