Mexican Pasta Bake

Mexican Pasta Bake (Photo courtesy Betty Crocker)

Mexican Pasta Bake (Photo courtesy Betty Crocker)

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the Recipe of the Week. Today’s recipe is Mexican Pasta Bake. It’s an easy weeknight meal for busy households. The ingredients are readily available and you can substitute fresh elements for convenience foods such as frozen corn. Every Thursday you can find more recipes exclusively for Mix 105.1 here and at the radio station’s website.

Mexican Pasta Bake

Yield: 6 servings

1/2 pound lean ground beef

2 1/2 cups uncooked rigatoni pasta (8 ounces)

1 cup frozen or fresh corn

1 (24-ounce) jar thick and chunky salsa

1 (15-ounce) can black beans, drained and rinsed

1 1/3 cups shredded Mexican cheese blend

2 small Florida tomatoes, thinly sliced

Diced Florida avocado for garnish

1. Heat oven to 350F. Grease 4-quart casserole.

2. Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.

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.

4. Cover and bake 35 to 40 minutes or until hot and cheese is melted.

SOURCE: Adapted from a Betty Crocker recipe

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