Mexican Pasta Bake Recipe - BettyCrocker.com
Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.
Ingredients
- 1/2 pound lean ground beef
- 2 1/2 cups uncooked rigatoni pasta (8 ounces)
- 1 cup frozen corn
- 1 jar (24 oz) thick & 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
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