Friday, October 28, 2011

Mexican Baked Penne

You should definitely make this.  I am also "borrowing" her photo because I am too lazy to take my own photos.  Click the link for the original recipe, my modifications are below (like cutting the recipe in half because I am not cooking for an army).

Mexican Baked Penne
Serves:  6
Approx 410 calories per serving

1/4 pound Garden Delight Radiatore Pasta from Ronzoni
12 oz ground beef
1 TBSP olive oil
2 cloves garlic, minced
12 oz frozen veggies (onion and 3 pepper blend from Kroger)
1 tsp cumin
1 tsp chili powder
1 jars salsa - 16 oz of Chi Chis Thick and Chunky Hot Salsa
1/2 can black beans, drained and rinsed
salt and pepper
1.5 cups shredded cheese, I used 'casserole' blend and pepper jack

Preheat oven to 350*.  Boil pasta according to package instructions.

Meanwhile, saute garlic, onions, and peppers in the olive oil over medium~high heat in a large non~stick skillet.  Season ground beef with salt and pepper and add to pan.  Add spices and additional salt and pepper to taste.  Cook ground beef until browned.  Drain and add to a large bowl.  Add the beans, salsa and pasta. Stir to combine.

Spray a 9×13″ (I think mine is a little smaller than this) baking dish with non~stick cooking spray.  Pour half the pasta mixture into the pan.  Top with 1/2 of the cheese cheese.  Cover with remaining pasta.  Then top with remaining cheese.  Bake for 25-30 minutes or until bubbly and the cheese is golden.

I topped with some green onions and sour cream... I think it definitely made the dish.