MEXICAN PASTA BAKE
½ Pound Lean Ground Beef or Gardein Beefless Ground
2 ½ Cups Uncooked Barilla Gemelli (8 ounces)
1 Cup Bird Eye Frozen Corn
1 jar Tostitos Chunky Salsa – Mild
1 can Bush’s Black Beans, Drained, Rinsed
1 1/3 Cups Sargento Shredded 4 Cheese Mexican - Fine Cut
2 Medium Roma (Plum) Tomatoes, Thinly Sliced
DIRECTIONS
(1.) Heat oven to 350ºF. Grease 4-quart casserole.
(2.) Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
(3.) Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of 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.
(4.) Cover and bake 35 to 40 minutes or until hot and cheese is melted.
HINTS
(1.) To make this dish for vegetarians substitute the beef for Gardein Beefless Ground and leave out the cheese.
(2.) To make this for dish gluten free use gluten free pasta and leave out the corn. Read all the ingredients in the products that you use to make sure they are all gluten free.
(3.) You can also substitute the turkey for beef is you would like less fat.
(4.) For those who like might enjoy some more spice then you can have bowls off to the side with some cut up Jalapeño peppers or other chilies.
PRODUCTS
Gardein Beefless Ground
Barilla Gemelli Pasta
Barilla Gluten Free Pasta
Bird Eye Frozen Corn
Tostitos Chunky Salsa – Mild
Bush’s Black Beans
Sargento Shredded 4 Cheese Mexican - Fine Cut
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