Tex Mex Casserole

A Kitchen Muse: Pasta Revolution

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4-6

 

A one pan pasta skillet recipe that will leave your family for wanting more!

 

Ingredients

• 1 tbs. vegetable oil
• 1 onion, chopped fine
• 1 green pepper, seeded and cut in 1/2 inch pieces
• 3 minced garlic cloves
• 2 tbsp. chile powder
• 1/8 tsp. cayenne pepper
• 1 lb. 90 percent lean ground beef
• 2 cups water
• 1 (15 oz.) can tomato sauce
• 8 oz. whole wheat elbow macaroni (2 cups)
• 1 cup fresh or frozen corn
• 1 (4.5 oz.) chopped green chiles
• 8 oz. (2 cups) shredded Mexican cheese (I use the 2 percent version)
• Salt and Pepper
• 2 tbsp. chopped fresh cilantro

Instructions

1. Place oven rack in the middle of the oven and pre-heat to 475 degrees.
2. Heat oil in a 12 inch oven proof skillet pan (non-stick is best) over medium heat.
3. Add onion and pepper and cook until softened – 5 to 7 minutes.
4. Stir in garlic, chili powder and cayenne and cook until fragrant – about 30 seconds.
5. Stir in beef, breaking up with wooden spoon and cook until no longer pink – about 2 minutes.
6. Stir in water, tomato sauce and pasta.
7. Cover, increase heat to medium high and cook at a vigorous simmer – stirring often until pasta is al dente – about 9 – 12 minutes.
8. Off heat, stir in corn, chiles and 1 cup of cheese.
9. Season with salt and pepper.
10. Sprinkle remaining cup of cheese evenly over top.
11. Place skillet in oven and bake until cheese has melted – 10-15 minutes.
12. Sprinkle with chopped cilantro and serve.