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Categories:Viewed: 42 - Published at: 8 years ago
Ingredients
- 1 lb lean ground beef
- 1 onion, chopped
- 2 bell peppers, any color, diced
- 1 (13 ounce) box whole wheat penne
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can Rotel tomatoes & chilies
- 1 (1 1/4 ounce) packet taco seasoning
- 10 ounces salsa
- 2 cups Mexican blend cheese
Method
- Heat oven to 350.
- Bring a large pot of water to a boil and when it is ready cook pasta- make sure to leave pasta al-dente as it will be going into the oven and you don't want it to be too soft.
- Brown ground beef in large skillet and drain.
- Add taco seasoning according to package directions- using liquid from Rotel in place of the water, adding additional water only if needed.
- Add onion and diced peppers, cook 5 to 6 minutes or until veggies are slightly tender.
- Add canned goods and 10 oz salsa and stir to combine.
- When pasta is done, drain and return to large pot.
- Add beef/veggie/bean mixture and mix gently.
- Spray casserole dish lightly with nonstick spray.
- Add half the pasta, top with one cup cheese, then the other half of pasta.
- Top with remaining cheese.
- Cover with foil (may want to spray the foil as well so it doesn't stick to the top of the casserole), and bake covered for 30 to 40 minutes.
- Allow to stand 5 to 10 minutes, then serve.
