3 cups uncooked bow tie pasta
1 pound ground beef
1/4 cup chopped onion
2 cups (8 oz) shredded cheddar cheese
1 jar (16 oz) salsa
1 can (14 1/2oz) diced tomatoes, undrained
1 envelope taco seasonings
2 cups nacho tortilla chips, crushed
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cheese, salsa, tomatoes, and taco seasoning. Drain pasta; stir in beef mixture.
2. Transfer to a greased 11x7 baking dish. Cover and bake at 350* for 20 minutes. Uncover; sprinkle with tortilla chips. Bake 10 minutes longer or until heated through.
I was a little worried as I made this that there would be overwhelming amounts of tomato. However, this came out perfect. It wasn't saucy at all. I sprinkled a little bit of cheese over the top and then put the chips on it and baked it. This really helped the chips to stick to it instead of being "loose". This makes quite a bit of casserole, and the leftovers are good, but the chips get soggy. I just crumbled up a few fresh ones over the top, and it was just as good as it was the night before. However, the next time that I make this, I'm only going to put chips on half, and the just crumble fresh chips over the leftovers the next day.
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