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 Progresso® black beans, drained, rinsed; 237 milliliters Green Giant® Valley Fresh Niblets® 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 Paso® Thick n Chunky salsa; 170 grams 1/3 cups shredded Mexican cheese blend

Mexican Pasta Bake might be a good recipe to expand your main course recipe box. This recipe serves 1. One serving contains 2516 calories, 161g of protein, and 68g of fat. If you have rigatoni pasta, valley corn, ground beef, and a few other ingredients on hand, you can make it. To use up the corn you could follow this main course with the Candy Corn Pecan Pie as a dessert. A couple people really liked this Mexican dish. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Heat oven to 350ºF. 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 Progresso® black beans, drained, rinsed 237milliliters

Green Giant® Valley Fresh Niblets® frozen corn 227grams

lean ground beef 227grams

1/2 cups uncooked rigatoni pasta 2mediums

roma (plum) tomatoes, thinly sliced 680grams

jar Old El Paso® Thick 'n Chunky salsa 170grams

1/3 cups shredded Mexican cheese blend

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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 WindRacer Russian River Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 60 dollars per bottle.