Mostaccioli Rigati Taco Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Found this on the back of a Creamette box...sounds really yummo! I made some changes that suited our family's taste. The kids loved it! This can easily be made ahead...cooking time would be a bit longer. Ingredients:
0.5 (8 ounce) package mostaccioli pasta, rigati uncooked |
1 lb lean ground beef |
1/2 cup onion, chopped |
1 (12 ounce) can corn |
1 -1 1/2 cup salsa (your heat preference) |
1/2-1 teaspoon ground cumin |
1 cup shredded cheddar cheese |
1 cup shredded monterey jack cheese |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can dark red kidney beans, rinsed and drained |
1 (15 ounce) can diced tomatoes with jalapenos |
Directions:
1. Cook pasta according to package directions. Preheat oven to 350 degrees F.
2. In a large skillet, over medium heat, Add onion and garlic and brown beef; drain.
3. In a large bowl; Stir in pasta and remaining ingredients. Spoon into a greased 9x13 casserole dish.
4. Cover; bake 30 minutes or until heated through.
5. Uncover and bake 5 minutes longer.
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