Mexican Pasta Bake
Source of Recipe
Unknown
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
*Note: when I made this I ended up using more salsa because we like it with more --
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