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    MEXICAN PASTA BAKE


    Source of Recipe


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    List of Ingredients




    1 lb. ground beef
    3 cups of uncooked rigatoni pasta
    1 cup frozen whole kernel corn
    1 jar thick and chunky salsa
    1 can (15 oz) black beans, rinsed and drained
    1 1/3 c. shredded mexican cheese blend
    2 medium tomatoes, thinly sliced

    Recipe



    Heat to 350. Grease a 4 qt. casserole dish.
    Cook beef in skillet over medium heat, stirring occasionally, until brown; drain. Cook and drain pasta as directed on package. Return pasta to pan. Stir in beef, corn, salsa, beans. Spoon half of the pasta mixture
    into casserole dish. Sprinkle with 2/3 c. of the cheese. Spoon remaining pasta mixture into casserole. Place tomatoe slices on top. Sprinkle with remaining cheese.
    Cover and bake 35 to 40 minutes or until hot and cheese is melted.

    Makes 6 servings

 

 

 

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