Mexican Pasta Bake

1/2 pound ground beef
2 1/2 cups uncooked rigatoni pasta (8 ounces)
1 cup frozen whole kernel corn
1 jar (20 ounces) thick-and-chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 1/3 cups shredded Mexican 4-cheese blend (about 6 ounces)
2 medium roma (plum) tomatoes, thinly sliced

Heat oven to 350 F. 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.

Makes 6 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.