MEXICAN VEGETABLE BAKE RECIPE

Mexican Vegetable Bake Recipe image

Put a Mexican-style spin on your next pasta and vegetable bake recipe with black beans, corn and chopped fresh chopped cilantro. Our Mexican Vegetable Bake Recipe is easy to make and so tasty.

Provided by My Food and Family

Categories Pasta

Time 45m

Yield 8 servings

Number Of Ingredients 8

Ingredients

3 cups rotini pasta, cooked
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 can (15.5 oz.) black beans, rinsed
1 can (14.5 oz.) diced tomatoes, drained
1 pkg. (10 oz.) frozen corn, thawed, drained
1 pkg. (7 oz.) KRAFT 2% Milk Cheddar Cheese, divided
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 375ºF.
Combine first 6 ingredients; stir in 1 cup cheddar.
Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheddar.
Bake 20 min. or until heated through.
Sprinkle with cilantro.

Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 16 g