Mexican Pasta Bake
Description
Not sure if you're hungry for Italian or Mexican? Enjoy both with this pasta bake. Ground beef, pasta, cheese, beans and veggies with delicious spices make this dish special.
Ingredients
/2 lb. corkscrew pasta or favorite pasta
1 T. olive oil
4 cloves garlic, minced
6 small bell peppers, thinly sliced
1 medium yellow onion, chopped small
1 lb. lean ground beef
3 T. taco seasoning
4 oz. chopped green chile
2 c. green chile enchilada sauce or salsa
15 oz. black beans, drained and rinsed
8-16 oz. freshly shredded Pepper Jack cheese
2 T. cilantro, chopped small, optional
2 green onions, thinly sliced
Directions
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Preheat oven to 350 degrees F.
Cook pasta in well salted boiling water according to package directions; drain; set aside.
Meanwhile, heat the oil in a large oven-safe skillet over medium-high heat. Add bell peppers, onion, and garlic; saute until just softened; transfer to a platter.
Return skillet to the stovetop; add ground beef; season with taco seasoning while cooking and crumbling the meat. When meat has browned; discard excess grease; return bell peppers and onion to the skillet. Add green chile, enchilada sauce, (or salsa) beans, and pasta to the skillet. Stir well to combine.
Cover with cheese. Place skillet in the oven and bake 10-12 minutes until cheese is melted and bubbling.
Serve with green onions and cilantro, if using.
6 servings.