We have homecoming at church tomorrow and I am making these two dishes to carry with me. Hope you enjoy them! Be Blessed! Huggs!
Tex-Mex Macaroni
8 oz. elbow macaroni or ziti, cooked and drained
1 Cup chopped onion
1 green bell pepper, chopped
1 lb. ground beef
1 clove garlic
1 pkg.(about 1 oz) taco seasoning
1 can nacho cheese soup
1-6 oz can tomato paste
1-14.75 oz. diced tomatoes, undrained
2 C shredded Mexican Blend cheese
Cook pasta according to pkg. directions. Drain and rinse with hot water; set aside.
Heat oven to 350*F. Grease or spray with non-stick spray a 2 1/2-3qt baking dish. In a large skillet, brown beef, stirring and breaking up until onion is softened. Add garlic, bell pepper, and taco seasoning; cook for 1 minute longer. Add s oup, tomato paste, diced tomatoes, and half the cheese. Cook stirring until blended and bubbly. Add pasta and spoon into prepared baking dish. Top with remaining cheese and bake for 10-15 minutes, or until casserole is bubbly and cheese is melted.
You can make this ahead of time just add the last cup of cheese then refrigerate. Allow longer for casserole to heat and cheese to melt.
Corn Casserole
1 can whole kernal corn, drained
1 can cream-stule corn
1 Jiffy corn muffin mix
1 C sour cream
1 stick margarine, melted
1 1/2 C shredded cheddar
Preheat oven to 350*F.
In a large bowl, stir together the 2 cans of corns, corn muffin mix, sour cream, and melted margarine. Pour into a greased 9"X13" dish. Bake 45 minutes or until golden brown. Remove from oven and top with cheddar cheese. Return to oven for 5-10 minutes or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
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