Yield: 8 servings
Put your leftover baked beans to work in this Taco Pasta recipe.
Ingredients:
- 16 oz. penne pasta
- 1½ lbs. ground beef
- 1 cup chopped onion
- 1 tbsp. minced garlic
- 14.5 oz. can diced tomatoes
- 15 oz. can tomato sauce
- 2 tbsp. taco seasoning
- 2 cups leftover baked beans, mostly drained
- 4 oz. can diced green chiles
- 1½ cups shredded Monterey Jack cheese, divided
- 1½ cups shredded cheddar cheese, divided
- 4 green onions, chopped
- For garnish ¼ cup chopped cilantro
- For serving sour cream
Directions:
- Cook ground beef, chopped onion and garlic in a large skillet over medium heat until no longer pink. Drain as much grease as you can and return pan to the heat. Add the diced tomatoes, tomato sauce, diced green chiles, baked beans and taco seasoning mix. Simmer the taco mixture over low heat until the pasta is finished cooking.
- Drain the cooked pasta and return it to the pasta pot. Add the taco mixture and a little of the shredded cheddar and Monterey Jack cheese.
- Transfer the taco pasta mixture to a large baking dish coated with nonstick cooking spray. Top with the remaining shredded cheese and the green onions and bake at 350 F for 20 to 25 minutes or until heated through and bubbly.
