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Mexican Bean and Pasta Bake




Source of Recipe


Internet


List of Ingredients




1 tablespoon oil
1 medium onion, chopped
1 large clove garlic, chopped
1/4 teaspoon cayenne or red pepper flakes to taste
1 tablespoon chili powder
1 quart undrained, canned tomatoes
1 teaspoon oregano
1/2 teaspoon cumin
1 cup uncooked macaroni, or other pasta broken in pieces
1-1/2 cups corn kernels
3 cups cooked pink or black beans
1/3 cup sliced olives
1 cup broken corn tacos or salt free taco chips
1 cup shredded Jack cheese



Recipe



Heat oil in a 2-quart pot and sauté onions, garlic and hot pepper for 3 minutes to soften. Add cayenne and chili powder and cook briefly. Add tomatoes, oregano, and cumin, and bring to a boil. Add pasta and corn and simmer, uncovered, 15 minutes, until pasta is just tender. Stir in beans and olives.

Preheat oven to 325 degrees.

Transfer bean mixture to a shallow 2-quart casserole. Top with tacos and cheese. Bake 10 minutes to melt cheese.

NOTE - If casserole is assembled in advance of baking and chilled, increase baking time to approximately 20 minutes, or until heated through.