Cheesy Mexican Quinoa-Corn Pasta Bake

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Cheesy Mexican Quinoa-Corn Pasta Bake calories by ingredient
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This is a "what was in the cupboard" cassarole I came up with. This is a "what was in the cupboard" cassarole I came up with.
Number of Servings: 10


    1lb extra lean groung beef (can subst. ground turkey or chicken)
    1 Packet Old El Paso 40% reduced sodium Taco Seasoning
    1 8oz box Ancient Grains Corn-Quinoa Pasta Sheels
    1 10oz Can Sliced Black Olives - drained
    1 14.5 oz can Hominy - rinsed and drained
    1 14.5 oz can Low Sodium, Black Beans - rinsed & drained
    1 14.5 oz can Diced Tomatoes with green chilies
    6oz fat free or low fat cream cheese
    1 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.

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