Mexican Pasta Bake

Name: Mexican Pasta Bake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Mexican
Ingredients: 425 grams can black beans, drained, rinsed; 237 milliliters frozen corn; 227 grams lean ground beef; 227 grams 1/2 cups uncooked rigatoni pasta; 2 mediums roma (plum) tomatoes, thinly sliced; 680 grams jar Old El Thick n Chunky salsa; 170 grams 1/3 cups shredded Mexican cheese blend

The recipe Mexican Past Head to the store and pick up mexican cheese blend, old el 'n chunky salsa, ground beef, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

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

Equipment you will use

Oven

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

Ingredients you will need

Beef

Equipment you will use

Frying Pan

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.

Ingredients you will need

Beans

Pasta

Salsa

Beef

Corn

Equipment you will use

Dutch Oven

Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole.

Ingredients you will need

Cheese

Pasta

Place tomato slices on top.

Ingredients you will need

Tomato Slices

Sprinkle with remaining cheese.

Ingredients you will need

Cheese

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

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Dutch Oven

Ingredients

Servings:

425grams

can black beans, drained, rinsed 237milliliters

frozen corn 227grams

lean ground beef 227grams

1/2 cups uncooked rigatoni pasta 2mediums

roma (plum) tomatoes, thinly sliced 680grams

jar Old El Thick 'n Chunky salsa 170grams

1/3 cups shredded Mexican cheese blend

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.