| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Add the taste of the Southwest to pasta! Make without the chicken for a meatless entrée or a delicious side dish.

Mexican Pasta Bake

1 3/4 cups dry penne pasta, prepared according to package directions
1 (28-ounce) can diced tomatoes in juice
1 (15.5-ounce) can black beans, rinsed and drained
1/3 cup sliced green onions
1 (1.25-ounce) package ORTEGA® Taco Seasoning Mix
2 tablespoons vegetable oil
1 cup sour cream
2 cups diced cooked chicken
1 cup shredded cheddar cheese

1. Preheat oven to 425° F. Lightly grease 2-quart baking dish.
2. Combine taco seasoning, tomatoes with juice, beans, green onions and seasoning mix in medium bowl. Combine pasta and oil in large bowl. Spread 1 cup tomato mixture on bottom of prepared baking dish; top with pasta mixture. Spread sour cream over pasta. Combine remaining tomato mixture and chicken; spoon over sour cream. Top with cheese.
3. Bake for 25 to 30 minutes or until heated through and cheese is melted.

Makes 6 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.