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Mexican Beef Bake

Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/RecipesForNonCooks/casseroles.msnw

List of Ingredients




8 ounces orecchiette or other small pasta shape

8 ounces lean ground beef

2 cloves garlic, minced

1 medium red onion, chopped (about 1 cup)

1 medium green pepper, chopped (about 1 cup)

1 (11-ounce) can no-salt-added corn kernels, drained

1 (4.5-ounce) can mild chopped green chilies, drained

1 cup part-skim ricotta cheese

1 cup shredded Monterey jack cheese, divided

1/2 teaspoon chili powder

2 cups salsa


Recipe



1. Preheat oven to 375 degrees F. cook pasta according to package directions, eliminating salt. Drain.

2. Meanwhile, spray a large nonstick skillet with vegetable cooking spray. Heat over medium heat. Add beef. Cook, stirring, until browned, about 10 minutes. Drain well. Wipe out skillet and spray again.

3. Add garlic, onion and bell pepper to skillet. Cook, stirring frequently, until tender, about 5 minutes. In a large bowl, combine pasta, beef, vegetable mixture, corn, chilies, ricotta, 1/2 cup Monterey jack and chili powder. Mix well.

4. Spread some salsa in a medium casserole. Spoon pasta mixture over salsa. Top with remaining salsa. Sprinkle with remaining cheese. Bake until heated through, about 20 minutes. Serve immediately.

From “Healthy Meals in Minutes”, 1996

Serves 6
Calories 398
Fat 13 g
Cholesterol 53 mg
Sodium 779 mg