Mexican Pasta Bake Recipe
Summary
Ingredients
| Lean ground beef | 1⁄2 Pound | |
| Uncooked rigatoni pasta | 8 Ounce | |
| Green giant niblets frozen kernel corn | 1 Cup (16 tbs) | |
| Salsa | 24 Ounce (Old El Paso Thick 'N Chunky) | |
| Progresso black beans | 15 Ounce (Drained, Rinsed) | |
| Shredded mexican cheese blend | 6 Ounce | |
| Plum tomatoes | 2 Medium, thinly sliced (Roma) |
Nutrition Facts
Serving size
Calories 750 Calories from Fat 122
% Daily Value*
Total Fat 14 g21.3%
Saturated Fat 6.3 g31.3%
Trans Fat 0 g
Cholesterol 55 mg18.3%
Sodium 1526.8 mg63.6%
Total Carbohydrates 135 g45.1%
Dietary Fiber 45.3 g181.1%
Sugars 17.4 g
Protein 58 g116.2%
Vitamin A 31.7% Vitamin C 27.1%
Calcium 83.3% Iron 47.3%
*Based on a 2000 Calorie diet
Directions
2. Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
3. Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
4. Cover and bake 35 to 40 minutes or until hot and cheese is melted.
Chef
