21 Reviews 2 Pics
  • Prep

    35 m
  • Cook

    10 m
  • Ready In

    45 m

“This is a pasta casserole with sort of a southwestern flavor. This is also good with canned tomatoes with green chilies, or added red pepper and garlic.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place ground beef, bacon and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a large saucepan along with tomatoes, soup, milk and 1/2 cup cheese. Cook, stirring, until it comes to a low boil.
  3. Stir in pasta, reduce heat to medium-low and cook until pasta is tender, stirring often to prevent sticking.
  4. Transfer to a 9x9 inch baking dish and sprinkle remaining cheese on top.
  5. Bake in preheated oven for 10 minutes or until cheese is melted.

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Reviews (21)

Rate This Recipe


Better than I thought it was going to be. I used canned diced tomatoes, added garlic seasoning, ground pepper, chicken boulion, and seasoning salt to give it some more flavor. I also didn't realize I ran out of milk so I used half and half. Nice and fatty, but good! Will make again.

Young Fabulous and Broke

Young Fabulous and Broke

I made this for my family last night, substituting sausage for bacon, and salsa for the tomatoes. To the sauce I added some freshly ground pepper and some chili powder. Not bland at all, a very quick and simple dish, and very filling.



This recipe turned out pretty good and my small children liked it. I did change a few things to make it more flavorful and a bit more healthy. I used about three pieces of bacon, cooked in the pan first then taken out so I could wipe out the pan and brown the beef, onion and about a 1/2 tablespoon of minced garlic. This cut down on some of the fat transfer to the beef. I then added everything to the large sauce pan and used the Healthy Requests Cream Of Mushroom soup and 2% milk. I also used a cheddar jack combo for the cheese because that's what I had on hand. At this point I added some kosher salt and fresh ground pepper. I used Barilla Plus elbow macaroni noodles, they are multigrain and have protein and omega 3's. They did take a long time to cook in the sauce pan, but I think that it probably made the noodles more flavorful than cooking them in water first. Overall, it was a success even with my picky 2 and 4 year old.

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Amount Per Serving (6 total)

  • Calories
  • 448 cal
  • 22%
  • Fat
  • 24.2 g
  • 37%
  • Carbs
  • 30.9 g
  • 10%
  • Protein
  • 26.9 g
  • 54%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 684 mg
  • 27%

Based on a 2,000 calorie diet



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Debbie's Zucchini Skillet Dinner


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Easy Beef Strogonoff