Mexican Pasta Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 523.7
  • Total Fat: 28.5 g
  • Cholesterol: 68.4 mg
  • Sodium: 747.0 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 4.6 g
  • Protein: 26.0 g

View full nutritional breakdown of Mexican Pasta Bake calories by ingredient


Introduction

I used cumin powder or seeds. I used cumin powder or seeds.
Number of Servings: 6

Ingredients

    16 oz 80/20 ground beef chuck
    8 oz Pasta, Barilla Cellentani
    1.5 cup Tomato Sauce
    1 cup Kraft 2% Shredded Cheddar Cheese
    0.5 cup Sour Cream
    1 cup, chopped Onions, raw
    2 clove Garlic
    2 tbsp Extra Virgin Olive Oil
    0.25 tsp Garlic powder
    0.25 tsp Onion powder
    0.25 tsp Oregano, ground
    0.25 tsp Pepper, black
    0.5 tsp Paprika
    0.25 tsp Salt
    1.5 tsp Cumin seed
    2.05 tbsp Chili powder
    1.5 cup Yellow Sweet Corn, Canned

Directions

Mix spices in small bowl set aside. Cook onions and garlic in olive oil til softened take out of pot Cook beef Add tomatoe sauce and corn and spices. Cook a few minutes take off heat ( I only used about half the spices Cook pasta. Add 1/2 cup sour cream and 1/2 cup cheese to pasta. Place in bottom of greased two quart casserole dish. Place beef mixture on top. Add rest of cheese to top. Cook 350 for 30 minutes. Serving Size: Makes 6- 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SKINNYMO2015.