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Mexican Pasta Bake
Mexican Pasta Bake

Mexican Pasta Bake

1 Hr(s)
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1 serving
Original recipe yields 1 serving
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
1 can (15 ounces) black beans, rinsed and drained
1 1/3 cups shredded Mexican cheese blend (6 ounces), divided
2 medium Roma (plum) tomatoes, thinly sliced
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Let's Make It
1
1. Preheat oven to 350°F. 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 as directed on package.
2
2. Return pasta to pan, stir in beef, corn, salsa, and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon the remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
3
3. Cover and bake 35-40 minutes or until hot and cheese is melted.
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