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Mexican Pasta Bake

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 1/2 pound lean ground beef
  • 2 1/2 cups uncooked rigatoni pasta (8 ounces)
  • 1 cup frozen whole kernel corn
  • 1 jar (24 ounces) Thick n' Chunky salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 1/3 cups shredded Mexican cheese blend (6 ounces), divided
  • 2 medium Roma (plum) tomatoes, thinly sliced
make it
1. Preheat oven to 350°F. Grease 4-quart casserole. Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain. Cook and drain pasta as directed on package.

2. Return pasta to pan, stir in beef, corn, salsa, and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon the remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.

3. Cover and bake 35-40 minutes or until hot and cheese is melted.
Notes
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