Mexican Pasta Bake
|Lean ground beef||1⁄2 Pound|
|Uncooked rigatoni pasta||8 Ounce|
|Green giant niblets frozen kernel corn||1 Cup (16 tbs)|
|Salsa||24 Ounce (Old El Paso Thick 'N Chunky)|
|Progresso black beans||15 Ounce (Drained, Rinsed)|
|Shredded mexican cheese blend||6 Ounce|
|Plum tomatoes||2 Medium, thinly sliced (Roma)|
1. Heat oven to 350ºF. Grease 4-quart casserole.
2. Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
3. Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
4. Cover and bake 35 to 40 minutes or until hot and cheese is melted.