Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground beef
2 1/2 cups rigatoni -- uncooked (8 oz)
1 cup corn -- frozen
20 ounces salsa -- thick and chunky
15 ounces black beans -- rinse & drain
1 1/3 cups cheese -- mexican style,
-- shred
2 tomatoes -- roma, sliced thin |
Preparation:
Heat oven to 350. Grease 4 quart casserole. Cook bef in 10" skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
Cook and drain pasta in Dutch oven as directed on package. Return pasta to saucepan. Stir in beef, corn, salsa and beans. Spoon half 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 35-40 minutes or until hot and cheese is melted.
Note: Mexican style cheese is a blend of Cheddar and Monterey Jack. |
