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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Pasta Casserole Recipe

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This recipe for Mexican Pasta Casserole is from The Great Ginther Get-Together 2018 Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. Seashell or Macaroni Pasta
2 tbsp. Olive Oil
2 medium Onions, chopped
1 medium Green Pepper, chopped
1/2 cup Corn
1-15 oz. can Black Beans, drained and rinsed
1-14.5 oz. can Diced Tomatoes
1/4 cup Salsa
1-1/2 tsp. Taco Seasoning Mix
Salt and Pepper to taste
Directions:
Directions:
Preheat oven to 350 degrees.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain and set aside.

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and green pepper until lightly browned, 3 to 5 minutes. Stir in corn, black beans, diced tomatoes, salsa, and taco seasoning. Salt and pepper to taste. Cook until thoroughly heated, 5 to 8 minutes.

In a large bowl, combine all ingredients together. Transfer to a 9x13 inch glass baking dish. Bake for 20 to 30 minutes. Serve with salsa, black olives, jalapeņos, and/or slices of avocado.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30-45 minutes

 

 

 

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