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Mexican Pasta Bake

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By Betty Crocker Kitchens
Updated Mar 28, 2017
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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
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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

  • Step 
    1
    Heat oven to 350°F. Grease 4-quart casserole.
  • Step 
    2
    Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
  • Step 
    3
    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. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
  • Step 
    4
    Cover 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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