Mexican Pasta Bake

 

1/2

pound lean ground beef

2 1/2

cups uncooked rigatoni pasta (8 ounces)

1

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1

jar (24 ounces) Old El Paso® Thick 'n Chunky salsa

1

can (15 oz) Progresso® black beans, drained, rinsed

1 1/3

cups shredded Mexican cheese blend (6 ounces)

2

medium roma (plum) tomatoes, thinly sliced

• 1 Heat oven to 350ºF. Grease 4-quart casserole.
• 2 Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
• 3 Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
• 4 Cover and bake 35 to 40 minutes or until hot and cheese is melted.