Beefy Mexi-melt Pasta Bake
From gkwillow 14 years ago
- 35 minutes to make
- Serves 4
It seems that many of my recipes are "inspired" by a need to use small amounts of ingredients left over from other recipes. Serve this cheesy, beefy pasta bake with buttered green peas, garlic bread, and cinnamon-sugar spiced applesauce for a stick-to-your-ribs tasty meal!
Ingredients
- 1/2 pound lean ground beef shopping list
- 1 clove garlic, minced shopping list
- 1 onion, diced shopping list
- 1/8 cup soy sauce shopping list
- 1/2 tsp cumin shopping list
- 1/2 tsp oregano shopping list
- 1/2 tsp black pepper shopping list
- 1/2 cup uncooked pasta (like shells, rotini, farfalle, elbow macaroni) shopping list
- 3 oz cream cheese, cubed shopping list
- 3/4 cup milk shopping list
- 1 1/2 cups shredded mexican cheese blend shopping list
How to make it
- Preheat oven to 350 degrees.
- In a large skillet over medium heat, cook beef, onion, and garlic, drain.
- Add soy sauce, cumin, oregano, and black pepper.
- While beef is simmering, bring a large pot of lightly salted water to a boil. Cook your choice of pasta according to package directions, until al dente; drain.
- Return cooked pasta to the pot over low heat; stir in cream cheese and milk until melted and creamy.
- Add beef mixture and combine well. Stir in 1/2 cup shredded cheese, and transfer to baking dish. Top with remaining cheese, and bake for about 15 minutes or until bubbly.
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