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Mexican Pasta Bake

  • 6servings
  • 10minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, E, P
MineralsSelenium, Zinc, Copper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb. whole wheat pasta, cooked

  2. 1 12 oz. jar black bean and corn salsa (I guess you can use any kind)

  3. 1 14 oz. can diced tomato es

  4. 1/2 cup frozen corn

  5. 1/2 cup green pepper s (fresh or frozen)

  6. 1 14 oz. can black bean s, rinsed

  7. 1/2 cup veggie ground round

  8. 1/2 cup onion , diced

  9. 1 clove garlic, crushed

  10. 1 TBSP olive oil

  11. 1/4 tsp ground cumin

  12. pinch cayenne pepper

  13. 1/2 tsp chili powder

  14. 1 tsp Mexican seasoning (McCormick brand)

  15. 1 8 oz. package low fat Mexican blend shredded cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Cook pasta according to package directions.

  2. Heat large skillet over medium heat. Add olive oil, onion and garlic. Saute until translucent. Add dried spices and saute until aromatic (about 1 minute). Add tomatoes and salsa Bring to low simmer. Add veggie ground round, black beans, corn green peppers. Bring to low simmer stirring occasionally.

  3. In large casserole dish, mix pasta and sauce mixture together. Spread evenly. Cover evenly with shredded cheese. Bake uncovered until cheese melts, about 10 minutes.

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