Mexican Baked Pasta
- prep time15 min
- total time 45 min
- serves 6 - 8
A quick family favourite made with just a handful of ingredients.
Courtesy of Stacey Mebs, bakeeatrepeat.ca, Edmonton
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)
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.
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.
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.
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.)