Being a family of 9, as you can imagine groceries can get quite expensive. Because of this I am big on eating leftovers and trying hard to not let things go to waste. Last night I made Taco Soup, a family favorite recipe and something I always have ingredients for on hand. Often I freeze the leftovers or I just keep it in the fridge and the kids eat it over the next couple of days. This time we had a decent amount of leftovers but not enough for me to want to freeze it and I wasn’t feeling (this is a shocker for those who know me) having chips for another meal (chips are kind of a must with Taco Soup).
I came up with this Taco Soup Casserole Recipe and am so happy that everyone loved it. It took next to no time at all to make and was very filling. While I used leftovers for my Taco Soup Casserole you could easily throw your taco soup into a pot in the morning and after letting it simmer for a few hours make your casserole in the evening. You could really easily knock out two meals in one day.
Taco Soup Casserole
recipe by Housewives of Riverton
Preheat Oven to 350°
4 cups uncooked elbow macaroni
7 cups leftover taco soup
1 15oz can tomato sauce
4.5 cups shredded cheese
Sour Cream (optional)
Boil your elbow macaroni noodles making sure to not over cook. Drain noodles and then in the same large pan combine tomato sauce, noodles, and taco soup. Over medium high heat cook until warm throughout.
Spray sides and bottom of 1 9×13 casserole dish and 1 9×9 casserole dish. Fill each dish about 1/2-2/3 full of Taco Soup Casserole mixture. I topped the 9×13 pan with 3 cups shredded cheese and the 9×9 pan with 1.5 cups shredded cheese.
Cover with tinfoil and place in preheated oven for approx. 30 minutes until the cheese is well melted and you can see the casserole bubbling.
We topped with salsa, sour cream, and tomatoes (with a little dash of oregano). I loved it by itself but I loved the creaminess the sour cream added a lot.