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Mexican Baked Pasta

Mexican Baked Pasta
Prep Time
15 min
Cook Time
30 min
Yields
6 - 8 servings

A quick family favourite made with just a handful of ingredients.

Courtesy of Stacey Mebs, bakeeatrepeat.ca, Edmonton

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ingredients

2
cups (500 mL) uncooked small pasta (such as shells, penne or rotini)
1
lb(s) (450 g) ground beef
2
cups (500 mL) salsa
1
cup (250 mL) frozen corn kernels
¾
cup (175 mL) canned black beans, drained and rinsed
2
- 3 cups (500 to 750 mL) shredded cheese (such as Monterey jack, mozzarella or cheddar, or a combination)
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directions

Step 1

Preheat the oven to 350˚F (180˚C). In a large pot of boiling, salted water, cook the pasta according to package directions until al dente. Drain well.

Step 2

In a large skillet over medium heat, cook beef until it is no longer pink, about 5 minutes, and drain the grease. Stir in salsa, corn and beans. Cook, stirring occasionally, for 3 to 5 minutes more. Stir in cooked pasta.

Step 3

Spoon half the pasta mixture into 13- x 9-inch (3 L) baking dish; sprinkle with half the cheese. Cover with remaining pasta mixture and top with remaining cheese.

Step 4

Bake for 30 to 35 minutes until hot and bubbling. (Or, to make ahead, cover and refrigerate or freeze until ready to bake. If necessary, thaw before baking. Add 5 to 10 minutes to baking time.)

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