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    • Cecily Lambourne

      Mexican Baked Penne 1/2 box of whole wheat penne 1 lb of lean ground beef 1 TB olive oil 2 cloves garlic, minced 1 large bell pepper, chopped 1 large onion, chopped 1 tsp cumin 1 tsp chili powder 2 jars of salsa (I used 2 16oz jars of Newman’s Own salsa) 1 15 oz can black beans, drained and rinsed salt and pepper 2 cups of shredded cheddar or Mexican blend cheese

    • Lynda Endicott

      8 Perfect Baked Pasta Dishes

    • Cynthia Thomas-Gray

      Baked Mexican Penne 1/2 box of whole wheat penne 1 lb of lean ground beef 1 TB olive oil 2 cloves garlic, minced 1 large bell pepper, chopped 1 large onion, chopped 1 tsp cumin 1 tsp chili powder 2 jars of salsa (I used 2 16oz jars of Newman’s Own salsa) 1 15 oz can black beans, drained and rinsed salt and pepper 2 cups of shredded cheddar or Mexican blend cheese Preheat oven to 350 degrees. Bring pot of water to boil for pasta, cook according to directions. In large heated non stick skillet, add oil, garlic, peppers and onions. Saute until softened, about 10 minutes. Add ground beef and brown. Add spices, salt and pepper. Drain and add to a large bowl with black beans, salsa and pasta. Toss to combine. Pour half of pasta mixture into casserole dish. Spread 1 cup of shredded cheese over pasta. Add rest of pasta over cheese and top with remaining cheese. Place in oven and cook for 30-35 minutes or until bubbly and cheese is golden.

    • Celia Hamilton

      Mexican baked penne pasta

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