Description
Quick, easy, amazing Mexican baked pasta. You’ll make this over and over again!
Ingredients
- 2 cups Uncooked Small Pasta, Such As Shells, Penne, Rotini, Etc.
- 1 pound Ground Beef
- 2 cups Salsa
- 1 cup Corn Kernels
- ¾ cups Canned Black Beans, Rinsed
- 2-½ cups Shredded Cheese, Such As Monterey Jack, Cheddar, Mozzarella, Or A Combination Of All Three
- 2 cups Uncooked Small Pasta, Such As Shells, Penne, Rotini, Etc.
- 1 pound Ground Beef
- 2 cups Salsa
- 1 cup Corn Kernels
- ¾ cups Canned Black Beans, Rinsed
- 2-½ cups Shredded Cheese, Such As Monterey Jack, Cheddar, Mozzarella, Or A Combination Of All Three
Preparation
Preheat oven to 350ºF.
In a large pot of boiling, salted water, cook pasta until al dente (don’t overcook or it will become mushy during baking). Drain well.
In a large skillet over medium heat, cook beef until it is no longer pink, about 5 minutes. Drain grease. Add salsa, corn kernels, and beans and stir to combine. Cook, stirring for another 3–5 minutes to blend the flavours. Add to pasta and stir to combine.
Spoon half of pasta mixture into a 9×13 inch baking dish. Sprinkle half of cheese over top. Add the rest of pasta mixture in an even layer and cover with remaining cheese.
Bake for 30–35 minutes until hot and bubbling. Alternatively, you can prepare the dish then cover and refrigerate until ready to bake. You will need to add 5–10 minutes to the baking time. This pasta dish also freezes well. Prepare the dish, then cover well and freeze for up to 3 months. Thaw before baking.
No comments:
Post a Comment