Recipe by sarahbeier
This started with Mexican Penne by Karen=^..^=, but I changed it so much that I thought I would post my additions as a separate recipe. This makes a TON- a 9x13 lasagna pan filled FULL when I make it, but could easily be halved if desired. This would also divide well to make one and give one away to a family that just had a baby or is dealing with illness. I use whole grain pasta, lean beef, low fat cheese and lower sodium canned products where possible, and this is actually a fairly nutritious meal that tastes like melty comfort food. You can adjust heat levels depending on your family's tastes by choosing hotter or milder seasoning/salsa/tomatoes. I haven't tried freezing this, but think it might do okay with that- if you try it, please let me know!
- 1 lb lean ground beef
- 1 onion, chopped
- 2 bell peppers, any color, diced
- 1 (13 ounce) box whole wheat penne
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can Rotel tomatoes & chilies
- 1 (1 1/4 ounce) packet taco seasoning
- 10 ounces salsa
- 2 cups Mexican blend cheese
Directions See How It's Made
- Heat oven to 350.
- Bring a large pot of water to a boil and when it is ready cook pasta- make sure to leave pasta al-dente as it will be going into the oven and you don't want it to be too soft.
- Brown ground beef in large skillet and drain.
- Add taco seasoning according to package directions- using liquid from Rotel in place of the water, adding additional water only if needed.
- Add onion and diced peppers, cook 5 to 6 minutes or until veggies are slightly tender.
- Add canned goods and 10 oz salsa and stir to combine.
- When pasta is done, drain and return to large pot. Add beef/veggie/bean mixture and mix gently.
- Spray casserole dish lightly with nonstick spray.
- Add half the pasta, top with one cup cheese, then the other half of pasta. Top with remaining cheese.
- Cover with foil (may want to spray the foil as well so it doesn't stick to the top of the casserole), and bake covered for 30 to 40 minutes.
- Allow to stand 5 to 10 minutes, then serve.