Mexican Pasta Bake
"Sprinkle this hearty tomato and cheese topped casserole with chopped fresh cilantro for bright color and fresh flavor."
photo by Charmie777
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 500 g lean ground beef
- 8 ounces uncooked rigatoni pasta
- 1 cup frozen whole kernel corn
- 1 (24 ounce) jar thick & chunky salsa
- 1 (15 ounce) can black beans, rinsed and drained
- 6 ounces shredded cheddar cheese
- 2 medium roma tomatoes, thinly sliced
directions
- Preheat oven to 350ºF.
- Grease 4-quart casserole dish.
- Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
- Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
- Stir in the ground beef, corn, salsa and beans.
- Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
- Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
- Cover and bake 35 to 40 minutes or until hot and cheese is melted.
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Reviews
-
we loved it, but i did make a few adjustments. first, i used 1 bag of morningstar farms crumble as we are a vegetarian household. also, i mixed the first three ounces of cheese into the pasta mixture and then topped it with the remaining cheese and tomato -- it gave it a much cheesier taste throughout. -
This was excellent. We were out of salsa, so instead of the roma tomatoes, I used one can of rotel and one can of diced tomatoes and added some fajita seasoning. Definately adding this to the rotation. -
I used Mexican blend cheese and followed the recipe otherwise. We absolutely loved every bite! We will have again too! Thanks!
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A nice meal! I used ground turkey and added a can of Mexican style tomatoes instead of using the Roma tomatoes. The salsa I used contained black beans and corn but I still added the called for ingredients and used a Mexican cheese mix. After putting a portion on plate, topped it with a dollop of sour cream - yum! -
Very yummy comfort food. I did add some salt, and we served it with parmesan cheese.
Tweaks
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This was excellent. We were out of salsa, so instead of the roma tomatoes, I used one can of rotel and one can of diced tomatoes and added some fajita seasoning. Definately adding this to the rotation.
RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
