You are here

Mexican Pasta Bake

Ruben's picture
Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Method: 
Baked
Occasion: 
Christmas
Interest: 
Holiday, Party, Healthy
Ingredient: 
Beef, Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

Rate It

Your rating: None
4.133335
Average: 4.1 (3 votes)