Ingredients
10
10 servings
- •1 (16 ounce) package ground beef
- •2 cups salsa
- •1 (15 ounce) can whole kernel corn, drained
- •1 (1 ounce) package taco seasoning
- •salt and ground black pepper to taste
- •2 cups shell pasta
- •2 cups shredded Colby-Monterey Jack cheese
- •½ cup sliced green onions
- •1 cup shredded sharp Cheddar cheese
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.
- Preheat the oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
- Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9x13-inch casserole dish. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted, about 25 minutes.
Nutritional Facts
Per 10 servings
- Calories: 380
- Carbohydrate: 31g
- Fat: 20g
- Fiber: 3g
- Protein: 21g
- Sugar: 4g
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