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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Sprinkle this hearty tomato and cheese topped casserole with chopped fresh cilantro for bright color and fresh flavor. Ingredients:
500 g lean ground beef |
8 ounces uncooked rigatoni pasta |
1 cup frozen whole kernel corn |
1 (24 ounce) jar thick & chunky salsa |
1 (15 ounce) can black beans, rinsed and drained |
6 ounces shredded cheddar cheese |
2 medium roma tomatoes, thinly sliced |
Directions:
1. Preheat oven to 350ºF.
2. Grease 4-quart casserole dish.
3. Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
4. Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
5. Stir in the ground beef, corn, salsa and beans.
6. Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
7. Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
8. Cover and bake 35 to 40 minutes or until hot and cheese is melted.
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