I was at a party last week and Cindy Vinning mentioned this Taco Pasta Casserole.
“My recipe, clipped from the newspaper in 1999, is yellowed and coming apart, but it’s still a family favorite,” she told me. She went on to say she has brought this dish on vacations to Florida, taken it to the camp and potluck dinners, and it was a lifesaver on weeks when she taught late dancing classes.
I came home and pulled up the recipe on my computer. It’s one of those taco-flavored dishes that everyone likes and all you need to go with it is a big green salad or tasty steamed or grilled vegetables.
This Saturday night special is economical and easy to put together. The casserole reheats well in the microwave and can also be frozen.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.