Casserole dishes are all the rage and one of those "trends" we can all get on board with! This Tex Mex Casserole with Beef and Pasta has all the flavors of your favorite Mexican dishes roll into a comforting casserole dish.
Ingredients
8ouncespenne pastaSkinny swap whole wheat
1poundlean ground beef
1small oniondiced
2teaspoonsminced garlic
10.5ozcondensed tomato soupSkinny swap reduced fat or healthy request
115-ounce can reduced-sodium black beans, drained and rinsed
115.25-ounce can low-sodium whole kernel corn, drained
110-ounce can Ro*Tel® "Original" diced tomatoes and green chilies
14.5-ounce can chopped green chilies
2teaspoonschili powder
1½teaspoonsground cumin
½teaspoonsalt
½teaspoonblack pepper
1/2cupcheddar cheeseSkinny swap 1/2 cup shredded reduced-fat four cheese Mexican blend
1/2cuppepper jackSkinny Swap: Reduced Fat monterey jack
1tomatodiced
Instructions
Preheat the oven to 350° F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to package directions. Drain and set aside.
In a large skillet over medium-high heat, cook the ground beef, onion and garlic until the beef is no longer pink, 7 to 8 minutes. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the skillet to the stovetop, turning the heat down to low.
Add the cooked pasta, soup, beans, corn, diced tomatoes, green chilies, chili powder, cumin, salt and black pepper to the skillet and stir until well combined.
Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded cheese evenly over the top. Bake uncovered in the oven until the cheese is melted and casserole is heated through, 18 to 20 minutes.