Tex-Mex Bake
By Cindy Bowcut Floyd for October 2013 swap
Tex-Mex Bake
8 oz. Mostaccioli pasta
1 lb. ground beef
1 can corn, drained
2/3 cup salsa
16 oz. cottage cheese
1/4 t. Cumin
1/2 t. pepper
1/2 cup Monterey Jack cheese
1 egg
1 TB fresh cilantro
Cook pasta. Cook beef, stir in corn and salsa. Remover from heat. Combine cottage cheese, egg, cliantro, pepper and cumin. In a greased casserole dish layer as follows:
1/2 beef mixture
ALL pasta
ALL cheese mixture
1/2 beef
sprinkle Monterey Jace over top.
Bake at 350 for 25-30 minutes
8 oz. Mostaccioli pasta
1 lb. ground beef
1 can corn, drained
2/3 cup salsa
16 oz. cottage cheese
1/4 t. Cumin
1/2 t. pepper
1/2 cup Monterey Jack cheese
1 egg
1 TB fresh cilantro
Cook pasta. Cook beef, stir in corn and salsa. Remover from heat. Combine cottage cheese, egg, cliantro, pepper and cumin. In a greased casserole dish layer as follows:
1/2 beef mixture
ALL pasta
ALL cheese mixture
1/2 beef
sprinkle Monterey Jace over top.
Bake at 350 for 25-30 minutes
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