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Recipe Source: Leggy Peggy /

Prep/Cooking Time: 55 min / 25 min prep


10 ounces pasta (I used spirals)
1 1/2 lbs hamburger
1-2 medium onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1-2 ounce taco seasoning (I used a whole sachet)
1 cup water
1 cup taco sauce (I used medium heat, but any other would be okay)
1 cup sour cream
3 cups cheddar cheese, grated
1/4 cup jalapeno peppers, minced, add to taste
1/4 cup black olives, sliced, add to taste


Cook pasta in salted boiling water according to package directions. When done, drain and set aside. By the way, I managed to finish everything else in the time that it took the pasta water to come to a boil and the pasta to then cook.

When pasta water comes to a boil, preheat oven to 350 degrees.

Saute the hamburger in a large frying pan. Mash with the back of a wooden spoon, so it crumbles into little pieces.

When the hamburger has lost most of its pink, add the onion, bell pepper and garlic. Saute until everything is softened to your taste.

Add the taco seasoning and the water. Stir well and simmer, uncovered, for 5–10 minutes—until the water evaporates.

Turn off heat to frying pan.

If your frying pan is big enough, you can keep adding ingredients to it and cook it all in the same pan. Otherwise transfer the meat mixture to a Dutch oven before continuing.

Add the taco sauce, sour cream, 2 cups of the cheese, and the jalapeños and olives if you are using them. Stir well.

Bake in oven for 30–40 minutes—until it’s nice and bubbly.

Ten minutes before the casserole is done, sprinkle the last cup of cheese over the top.