Name: Mexican Baked Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 - 8 servings
Cuisine: Mexican
Ingredients: 2 cups (500 mL) uncooked small pasta (such as shells, penne or rotini); 1 lb(s) (450 g) ground beef; 2 cups (500 mL) salsa; 1 cup (250 mL) frozen corn kernels; ¾ cup (175 mL) canned black beans, drained and rinsed; 2 - 3 cups (500 to 750 mL) shredded cheese (such as Monterey jack, mozzarella or cheddar, or a combination)

Prep Time

15 min

Cook Time

30 min

Yields

6 - 8 servings

A quick family favourite made with just a handful of ingredients.

Courtesy of Stacey Mebs, bakeeatrepeat.ca, Edmonton

ingredients

cups (500 mL) uncooked small pasta (such as shells, penne or rotini)

lb(s) (450 g) ground beef

cups (500 mL) salsa

cup (250 mL) frozen corn kernels

cup (175 mL) canned black beans, drained and rinsed

- 3 cups (500 to 750 mL) shredded cheese (such as Monterey jack, mozzarella or cheddar, or a combination)

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 350˚F (180˚C). In a large pot of boiling, salted water, cook the pasta according to package directions until al dente. Drain well.

Step 2

In a large skillet over medium heat, cook beef until it is no longer pink, about 5 minutes, and drain the grease. Stir in salsa, corn and beans. Cook, stirring occasionally, for 3 to 5 minutes more. Stir in cooked pasta.

Step 3

Spoon half the pasta mixture into 13- x 9-inch (3 L) baking dish; sprinkle with half the cheese. Cover with remaining pasta mixture and top with remaining cheese.

Step 4

Bake for 30 to 35 minutes until hot and bubbling. (Or, to make ahead, cover and refrigerate or freeze until ready to bake. If necessary, thaw before baking. Add 5 to 10 minutes to baking time.)

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Mexican Baked Pasta

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