MEXICAN PASTA BAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mexican Pasta Bake image

Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 7

1/2 pound lean ground beef
2 1/2 cups uncooked rigatoni pasta (8 ounces)
1 cup frozen corn
1 jar (24 ounces) Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 1/3 cups shredded Mexican cheese blend (6 ounces)
2 medium roma (plum) tomatoes, thinly sliced

Steps:

  • Heat oven to 350°F. Grease 4-quart casserole.
  • Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
  • 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.
  • Cover and bake 35 to 40 minutes or until hot and cheese is melted.

Nutrition Facts : Calories 435, Carbohydrate 59 g, Cholesterol 45 mg, Fiber 8 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 700 mg

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #casseroles     #main-dish     #beef     #eggs-dairy     #pasta     #mexican     #oven     #easy     #beginner-cook     #fall     #holiday-event     #winter     #cheese     #dietary     #one-dish-meal     #seasonal     #ground-beef     #meat     #pasta-rice-and-grains     #superbowl     #taste-mood     #equipment