Cheesy Mexican Quinoa-Corn Pasta Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1lb extra lean groung beef (can subst. ground turkey or chicken)1 Packet Old El Paso 40% reduced sodium Taco Seasoning1 8oz box Ancient Grains Corn-Quinoa Pasta Sheels1 10oz Can Sliced Black Olives - drained1 14.5 oz can Hominy - rinsed and drained1 14.5 oz can Low Sodium, Black Beans - rinsed & drained1 14.5 oz can Diced Tomatoes with green chilies6oz fat free or low fat cream cheese1 3/4 cup, lowfat cheese - 4 Cheese Mexican Blend
Cook pasta per pkg directons. Place in 9X13 Baking dish
Heat a large non-stick skillet with Olive Oil and cook onion until translucent, add Ground beef and brown, add taco seasoning, tomatoes, olives, hominy, black beans and continue to cook 3-4 minutes. Add Cream Cheese and continue to stir until melted and sauce forms. Pour mixture over pasta in baking dish, top with shredded cheese and place in a 350 F oven until Cheese is melted and cassarole is hot and bubbly throughout.
Yield: 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MARIAX2-PERRY.
Heat a large non-stick skillet with Olive Oil and cook onion until translucent, add Ground beef and brown, add taco seasoning, tomatoes, olives, hominy, black beans and continue to cook 3-4 minutes. Add Cream Cheese and continue to stir until melted and sauce forms. Pour mixture over pasta in baking dish, top with shredded cheese and place in a 350 F oven until Cheese is melted and cassarole is hot and bubbly throughout.
Yield: 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MARIAX2-PERRY.
Nutritional Info Amount Per Serving
- Calories: 358.6
- Total Fat: 15.8 g
- Cholesterol: 47.7 mg
- Sodium: 805.4 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 5.0 g
- Protein: 19.2 g
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