Mexican Pasta |
| Name: |
Shannon Kissling |
| Base: |
Keesler AFB |
| Recipe: |
1 lb.-1 1/2 lbs. ground beef, browned (spice it up with a little chili powder if you want)
1 16oz. jar salsa
1 8oz. can tomato sauce
bell pepper, diced
large can of French Fried onions
2 c. shredded cheese (I use the "mexican blend")
1/2 c. water
small pasta shells, cooked (about 12oz. dry, more or less for your taste)
Preheat oven to 350 degrees.
Combine salsa, water, tomato sauce, bell peppers, 1 c. cheese, and 1/2 of the onions. Add to meat, stir well. Add in shells. Stir it all up and pour into a 13X9 baking dish. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil, sprinkle the rest of the cheese and onions over the top and bake for another 5 minutes. Serve with garlic bread. Makes great leftovers |
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