Beef / Pork

Cheesy Mexican Quinoa-Corn Pasta Bake is for Dinner.

Cheesy Mexican Quinoa-Corn Pasta Bake takes 20 minutes to prepare.

Cheesy Mexican Quinoa-Corn Pasta Bake takes 30 minutes to cook.

Cheesy Mexican Quinoa-Corn Pasta Bake makes 10 servings.

The ingredients for Cheesy Mexican Quinoa-Corn Pasta Bake are:

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

Here is how you make Cheesy Mexican Quinoa-Corn Pasta Bake:

Cook pasta per pkg directons. Place in 9X13 Baking dishHeat 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: 10Recipe submitted by SparkPeople user MARIAX2-PERRY.

The nutritional information for Cheesy Mexican Quinoa-Corn Pasta Bake is:

• 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

Cheesy Mexican Quinoa-Corn Pasta Bake is Mexican cuisine.