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Mexican Pasta Bake

1/2 pound ground beef
2 1/2 cups uncooked rigatoni pasta - (8 oz)
1 cup frozen whole kernel corn
1 jar thick-and-chunky salsa - (20 oz)
1 can black beans - (15 oz) -- rinsed, drained
1 1/3 cups shredded Mexican 4-cheese blend -- (abt 6 oz)
2 medium roma (plum) tomatoes -- thinly sliced

Heat oven to 350 degrees. Grease 4-quart casserole.

Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.

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.

Cover and bake 35 to 40 minutes or until hot and cheese is melted.

This recipe yields 6 servings.

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