The zesty flavors of Southwestern cooking in a one-dish meal.
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8 ounces (2 cups) uncooked dried radiatore (pasta nuggets)
1 pound ground beef
1 medium (1/2 cup) onion, chopped
1 cup frozen whole kernel corn
1/2 cup mild taco sauce
1 (8-ounce) can tomato sauce
1 (4-ounce) can chopped green chiles, drained
1/4 teaspoon ground cumin
1/4 teaspoon salt
4 ounces (1 cup) Land O Lakes® Cheddar Cheese, shredded
2 ounces (1/2 cup) Land O Lakes® Mozzarella Cheese, shredded
Tomato wedges, if desired
Avocado slices, if desired
*Substitute 6 ounces (2 cups) uncooked dried medium shell macaroni.
Heat oven to 350°F.
Cook radiatore according to package directions. Drain. Set aside.
Meanwhile, cook ground beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, 5-7 minutes or until browned. Drain off fat. Add corn, taco sauce, tomato sauce, chiles, cumin and salt; mix well. Stir in radiatore.
Spoon into greased 2-quart casserole. Sprinkle cheeses over mixture in alternating rows to form stripes. Bake 25-30 minutes or until heated through. Garnish with tomato wedges and avocado slices.
Explore reviews fromour online community
This is a "go to" recipe for me. I make it when I am having company and everyone just loves it. It is easy and tasty. I add more salsa and because every one I know loves cheese an extra 1/2 cup cheddar cheese. I serve it with salsa and sour cream and it makes quite a yummy meal.
Good and easy! I threw in a can of refried beans to stretch the meat a little more, and used salsa instead of tomato sauce. Served it with cornbread and salsa to feed six adult men who are pretty big eaters.