Taco Pasta Bake Delight

1.Preheat your oven to 350°F (175°C).

2.In a large pot, cook the rotini pasta according to package instructions until al dente. Drain and set aside.

3.In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.

4.Add the tomato soup, tomato paste, black beans, corn, black olives, and taco seasoning to the skillet with the ground beef. Stir well to combine and let simmer for about 5 minutes.

5.In a large mixing bowl, combine the cooked rotini pasta, Alfredo sauce, ricotta cheese, and half of the shredded cheese. Mix until well combined.

6.In a 9x13 inch baking dish, layer half of the tortilla triangles on the bottom. Pour half of the pasta mixture over the tortillas, then add the beef and bean mixture on top.

7.Spread the remaining pasta mixture over the beef layer, and top with the remaining tortilla triangles.

8.In a separate bowl, mix together the pesto, brown gravy mix, cream of mushroom soup, and a little water to thin it out if necessary. Pour this mixture evenly over the top of the casserole.

9.Sprinkle the remaining shredded cheese on top of the casserole and season with salt and pepper to taste.

10.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.

11.Let the casserole cool for about 5-10 minutes before serving. Enjoy your Taco Pasta Bake Delight!