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Receta Mexican Pasta Bake
by Global Cookbook

Mexican Pasta Bake
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  Raciónes: 6

Ingredientes

  • 1/2 lb grnd beef
  • 2 1/2 c. uncooked rigatoni pasta - (8 ounce)
  • 1 c. frzn whole kernel corn
  • 1 jar thick-and-chunky salsa - (20 ounce)
  • 1 can black beans - (15 ounce) rinsed, liquid removed
  • 1 1/3 c. shredded Mexican 4-cheese blend (abt 6 ounce)
  • 2 med roma (plum) tomatoes thinly sliced

Direcciones

  1. Heat oven to 350 degrees. Grease 4-qt casserole.
  2. Cook beef in 10-inch nonstick skillet over medium heat 5 min, stirring occasionally, till brown; drain.
  3. Cook and drain pasta in 4-qt Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mix into casserole. Sprinkle with 2/3 c. of the cheese. Spoon remaining pasta mix into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
  4. Cover and bake 35 to 40 min or possibly till warm and cheese is melted.
  5. This recipe yields 6 servings.