Taco Pasta Bake

When I think California I do not think excessive heat and humidity. However, that's just what we've been having. It's so gross. As much as I miss all the comforts of home I can't say I miss the hot, sticky summers that are synonymous with the Midwest.

With all that being said I've been doing my best to avoid the oven. The last thing we need is one more thing heating our house to intolorable levels. But, I caved. This looked too good to wait to make till cooler weather.

Taco Pasta Bake

1 lb ground turkey
1 small onion, chopped
1/2 cup water
1 recipe of homemade taco seasoning
14.5 oz can tomato sauce
14.5 oz can petite diced tomatoes
A few dashes of hot sauce
2 cups shredded cheddar cheese, divided
1 1/2 cups corn kernels (canned, fresh, frozen)
4 oz can chopped green chilies
8 oz macaroni shells, cooked and drained
2 cups crushed tortilla chips
Any additional toppings you so desire (chopped tomatoes, salsa, cilantro, Greek yogurt)

Cook ground turkey and onion in a large skillet over medium-high heat until no longer pink.
Drain, return to skillet.
Add water, homemade taco seasoning, tomato sauce, petite diced tomatoes, and hot sauce; stir to combine.
Turn heat down to medium-low and simmer for 10 minutes.
Meanwhile, cook macaroni shells n salted, boiling water until just under al dente.
Drain shells and set aside.
Preheat oven to 350.
Turn stove off and add 1 1/2 cups cheddar cheese to the tomato mixture, stir until smooth.
Add corn, chilies, and cooked shells, stir to combine.
Pour mixture into a non-stick sprayed 8x8 baking dish.
Bake for 10 minutes.
Top with crushed tortilla chips and remaining cheese.
Bake for additional 10 minutes.
Serve with desired toppings.

This one is fab, and it makes A LOT. Yep, the leftovers were just as good as the first go around. 

Next time you've got company make this. It's sure to be a crowd pleaser.

Enjoy!! 

Source: Adapted from Iowa Girl Eats 
Original recipe, AllRecipes,com