Taco Casserole Fast, Delicious

School nights call for fast food that everyone will eat, and we don’t mean burgers and fries. This colorful casserole from the Beef Industry Council fills both those requirements.

Beef Taco-Mac

1 pound beef cubed steaks

1 tablespoon vegetable oil

1 medium onion, chopped

1/4 teaspoon salt

1 (1.25-ounce) packet taco seasoning mix

2 (14-1/2- to 16-ounce) cans diced tomatoes, undrained

1-1/2 cups uncooked rotini pasta

1/2 cup water

1/2 cup shredded Cheddar cheese

Cut steak lengthwise into 1-inch strips and then crosswise into 1-inch pieces. In Dutch oven, heat oil over medium-high heat until hot. Add beef and onion; cook and stir 3 minutes. Season with salt.

Stir seasoning mix, tomatoes, pasta and water into beef. Bring to a boil; reduce heat to low. Cover tightly and simmer 20 minutes or until pasta is tender.

Sprinkle with cheese before serving.

Yield: 4 servings.

Nutrition information per serving: 556 calories, 26 grams fat (42 percent fat calories), 46 grams carbohydrate, 91 milligrams cholesterol, 1,404 milligrams sodium.