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Mexican Vegetable Bake Recipe
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Mexican Vegetable Bake Recipe

45 Min(s)
25 Min(s) Prep
20 Min(s) Cook
Healthy Living
Put a Mexican-style spin on your next pasta and vegetable bake recipe with black beans, corn and chopped fresh chopped cilantro. Our Mexican Vegetable Bake Recipe is easy to make and so tasty.
What You Need
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8 servings
Original recipe yields 8 servings
3 cups rotini pasta, cooked
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 can (15.5 oz.) black beans, rinsed
1 can (14.5 oz.) diced tomatoes, drained
1 pkg. (10 oz.) frozen corn, thawed, drained
1 pkg. (7 oz.) KRAFT 2% Milk Cheddar Cheese, divided
1/4 cup chopped fresh cilantro
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TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
1
Heat oven to 375ºF.
2
Combine first 6 ingredients; stir in 1 cup cheddar.
3
Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheddar.
4
Bake 20 min. or until heated through.
5
Sprinkle with cilantro.
Kitchen Tips
Tip 1
Make Ahead
Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, in 375°F oven 25 to 30 min. or until heated through. Sprinkle with cilantro.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 790mg
34%
Total Carbohydrates 42g
15%
Dietary Fibers 7g
25%
Sugars 6g
12%
Protein 16g
32%
Vitamin A
10%
Vitamin C
6%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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