Mexican Bean + Pasta Bake ( 18 )
Source of Recipe
from Marilynn
Mexican Bean + Pasta Bake ( 18 )
3 Tablespoons oil
3 medium onions, chopped
3 large clove garlic, chopped
3/4 teaspoon cayenne or red pepper flakes to taste
3 Tablespoon chili powder
3 quarts undrained canned tomatoes
3 teaspoon ground oregano
1 1/2 taspoon ground cumin
3 cups uncooked macaroni or
...other pasta broken into pieces
4 1/2 cups corn kernels
6 cups cooked pink or black beans
1 cup sliced olives
3 cups broken corn tacos or salt free taco chips.
3 cups shredded Jack cheese
Heat oil in an extra large (about 6 quart) pot.
Saute onion, 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.
Heat oven to 325 degrees.
Transfer mixture to 3, shallow 2 quart casserole pans
or one super big baking pan.
Top with tacos and cheese.
Bake 10 minutes to melt cheese.
If casserole is assembled in advance of baking and
chilled, increase baking time to approximately 20 minutes,
or until heated through.
Makes 18 portions.
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