Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.
pound lean ground beef
cups uncooked rigatoni pasta (8 ounces)
cup Green Giant™ Steamers™ Niblets® frozen corn
jar (24 ounces) Old El Paso™ Thick 'n Chunky salsa
can (15 oz) Progresso™ black beans, drained, rinsed
cups shredded Mexican cheese blend (6 ounces)
medium roma (plum) tomatoes, thinly sliced
Heat oven to 350ºF. Grease 4-quart casserole.
Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
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.
Cover and bake 35 to 40 minutes or until hot and cheese is melted.
Rigatoni are short-cut (about 1 inch long), wide, tubular pasta with lengthwise grooves. The grooves and tube shape make it a perfect partner for chunky sauces.
Replace ground beef with ground turkey breast to lighten the calorie count of this dish.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 125 ),
% Daily Value
- Total Fat
- 14 g
- 14 %
- (Saturated Fat
- 7 g,
- 7 %
- 45 mg
- 45 %;
- 700 mg
- 700 %;
- Total Carbohydrate
- 59 g
- 59 %
- (Dietary Fiber
- 8 g
- 8 %
- 27 g
- 27 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.