Mexican Pasta Bake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.