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0 votes | 907 views
Servings: 6

Ingredients

Cost per serving $0.88 view details
  • 1/2 lb grnd beef
  • 2 1/2 c. uncooked rigatoni pasta - (8 ounce)
  • 1 c. frzn whole kernel corn
  • 1 jar thick-and-chunky salsa - (20 ounce)
  • 1 can black beans - (15 ounce) rinsed, liquid removed
  • 1 1/3 c. shredded Mexican 4-cheese blend (abt 6 ounce)
  • 2 med roma (plum) tomatoes thinly sliced

Directions

  1. Heat oven to 350 degrees. Grease 4-qt casserole.
  2. Cook beef in 10-inch nonstick skillet over medium heat 5 min, stirring occasionally, till brown; drain.
  3. Cook and drain pasta in 4-qt Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mix into casserole. Sprinkle with 2/3 c. of the cheese. Spoon remaining pasta mix into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
  4. Cover and bake 35 to 40 min or possibly till warm and cheese is melted.
  5. This recipe yields 6 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 150g
Recipe makes 6 servings
Calories 314  
Calories from Fat 67 21%
Total Fat 7.51g 9%
Saturated Fat 2.83g 11%
Trans Fat 0.0g  
Cholesterol 26mg 9%
Sodium 27mg 1%
Potassium 1125mg 32%
Total Carbs 42.8g 11%
Dietary Fiber 10.1g 34%
Sugars 2.83g 2%
Protein 20.48g 33%

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