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Add a photoServings: 6
Ingredients
- 1/2 lb grnd beef
- 2 1/2 c. uncooked rigatoni pasta - (8 ounce)
- 1 c. frzn whole kernel corn
- 1 jar thick-and-chunky salsa - (20 ounce)
- 1 can black beans - (15 ounce) rinsed, liquid removed
- 1 1/3 c. shredded Mexican 4-cheese blend (abt 6 ounce)
- 2 med roma (plum) tomatoes thinly sliced
Directions
- Heat oven to 350 degrees. Grease 4-qt casserole.
- Cook beef in 10-inch nonstick skillet over medium heat 5 min, stirring occasionally, till brown; drain.
- Cook and drain pasta in 4-qt Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mix into casserole. Sprinkle with 2/3 c. of the cheese. Spoon remaining pasta mix into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
- Cover and bake 35 to 40 min or possibly till warm and cheese is melted.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 6 servings | |
| Calories 314 | |
| Calories from Fat 67 | 21% |
| Total Fat 7.51g | 9% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 27mg | 1% |
| Potassium 1125mg | 32% |
| Total Carbs 42.8g | 11% |
| Dietary Fiber 10.1g | 34% |
| Sugars 2.83g | 2% |
| Protein 20.48g | 33% |
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