Baked Beef Enchilada Pasta
1 Hours Total
- 8 Servings
- 3 cups uncooked penne pasta (8 oz)
- 1 lb ground beef (at least 80% lean)
- 1/2 cup chopped onion
- 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 can (14.5 oz) crushed tomatoes, undrained
- 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 1 can (15 oz) black beans, drained, rinsed
- 1 cup frozen corn
- 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
- 2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
Recipe Continues Below
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 12-inch skillet, cook beef and onion over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in taco seasoning mix, tomatoes, enchilada sauce, beans, frozen corn and green chiles; heat to simmering over high heat.
- Remove from heat; stir in pasta and 1 cup of the cheese. Pour into baking dish.
- Cover dish with foil. Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining cheese. Bake uncovered 5 to 7 minutes longer or until cheese is melted.
- Chopped avocado and chopped fresh cilantro leaves make a great fresh topping to enchilada pasta.
- Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce on the Baked Beef Enchilada Pasta.
- Try shredded Old El Paso™ Shredded 3 Pepper Cheese Blend instead of Old El Paso™ Shredded Mexican Style 4 Cheese Blend for a spicy kick to the beef enchilada pasta.
About 1 1/3 Cups Calories 440 (Calories from Fat 150); Total Fat 17g (Saturated Fat 8g, Trans Fat 0.5g); Cholesterol 60mg; Sodium 950mg; Total Carbohydrate 46g (Dietary Fiber 7g, Sugars 4g); Protein 25g
% Daily Value: Vitamin A 8%; Vitamin C 6%; Calcium 25%; Iron 20%;
Exchanges: 2 Starch, 1 Other Carbohydrate, 1/2 Vegetable, 2 Medium-Fat Meat, 1/2 High-Fat Meat, 1/2 Fat
Carbohydrate Choices: 3