Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.
Mexican Pasta Bake
- Prep Time 20 min
- Total 60 min
- Servings 6
- Ingredients 7
Ingredients
- 1/2 pound lean ground beef
- 2 1/2 cups uncooked rigatoni pasta (8 ounces)
- 1 cup frozen corn
- 1 jar (24 oz) thick & chunky salsa
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 1/3 cups shredded Mexican cheese blend (6 ounces)
- 2 medium roma (plum) tomatoes, thinly sliced
Instructions
-
Step1Heat oven to 350°F. Grease 4-quart casserole.
-
Step2Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
-
Step3Cook 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. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
-
Step4Cover and bake 35 to 40 minutes or until hot and cheese is melted.
Nutrition
435
Calories
14 g
Total Fat
27 g
Protein
59 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 435
- Calories from Fat
- 125
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Cholesterol
- 45 mg
- Sodium
- 700 mg
- Potassium
- 670 mg
- Total Carbohydrate
- 59 g
- Dietary Fiber
- 8 g
- Protein
- 27 g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 20%
- 20%
- Calcium
- 28%
- 28%
- Iron
- 26%
- 26%
Exchanges:
4 Starch; 2 Lean Meat;Tips from the Betty Crocker Kitchens
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