November 11, 2010

MEXICAN PASTA BAKE


Printed from COOKS.COM

1 med. onion, chopped
1 clove garlic, chopped
1/4 tsp. cayenne
1 tbsp. chili powder
1 qt. undrained canned tomatoes
1 tsp. oregano
1/2 tsp. cumin
1 c. uncooked whole wheat elbow macaroni
1 1/2 c. corn kernels
3 c. cooked pinto beans
1/3 c. sliced olives
1 c. (5) broken corn tortillas
1 c. sliced Lifetime cheese


Saute onion and garlic for 3 minutes to soften. Add cayenne and chili powder and cook briefly. Add tomatoes, oregano, and cumin; bring to a boil. Add pasta and corn and simmer, uncovered, for 15 minutes until pasta is just tender. Stir in beans and olives. Preheat oven to 325 degrees. Transfer bean mixture to a shallow 2 quart casserole. Bake for 10 minutes to melt cheese. If casserole is assembled in advance of baking and chilled, increase baking time to approximately 20 minutes or until heated through. Serves 6.

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