Recipe

Mexican Rigatoni Pasta Bake Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor. Prep:20m Cook:60m Servings:6	Mountainmam
	groundbeef salsa mexican cheeseblend corn

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minitindel

Ingredients

1/2 pound lean ground beef

2 1/2 cups uncooked rigatoni pasta (8 ounces)

1 cup frozen whole kernel corn

1 jar (24 ounces) thick 'n chunky salsa (I used Mild )

1 can (15 oz) black beans, drained, rinsed

1 1/3 cups shredded Mexican cheese blend (6 ounces)

2 medium roma (plum) tomatoes, thinly sliced

Directions

Heat oven to 350ºF. Grease 4-quart casserole.

Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.

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.

Cover and bake 35 to 40 minutes or until hot and cheese is melted.

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Comments

minitindel 1 year, 2 months ago said:
Hey there mountainmama how the heck are you???? are ya ready for some fun !!!!!!!!!!!!.....................lol lol
thanks for this yummy meal ...5

theoldrecluse 1 year ago said:
This recipe was taken from http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=34390

word for word, picture and all.

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