Baked Cheesy Mexican Pasta
Description
This recipe is a marriage between an Italian and a Mexican dish. It is a delicious, quick and easy to make make dish that will become one of your go to recipes for weeknight dinners.
Ingredients
1/2 lb. corkscrew pasta, or other pasta
1 T. olive oil
4 cloves garlic, minced
6 miniature bell peppers, thinly sliced or 1-2 regular bell peppers
1 medium yellow onion, chopped small
1 lb. ground beef
3 T. taco seasoning
1/2 c. chopped roasted green chile, or a 4 oz. can
2 c. salsa or green chile enchilada sauce
15 oz. can black beans, drained and rinsed
8 to 16 oz. shredded Pepper Jack cheese
2 T. cilantro, finely chopped for garnish
2 green onions, thinly sliced for garnish
Directions
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Preheat oven to 350 degrees.
Cook pasta according to package directions, about 9-10 minutes; drain; set aside.
While pasta is cooking, heat oil in a large oven-safe skillet over medium-high heat. Add peppers, onions and garlic; saute until just softened; transfer to a plate.
Return skillet to the stovetop; add ground beef; season with taco seasoning, to taste while cooking and crumbling meat; cook until browned; discard excess grease; add peppers and onions back into the skillet; add green chile, enchilada sauce or salsa, black beans and pasta to the skillet; stir well.
Cover generously with cheese. Place skillet in oven and bake for 10-12 minutes until cheese has melted and is bubbling.
Serve, garnished with cilantro and green onions.
6 servings.