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Spicy Baked Mushroom, Beef And Pasta Ole'


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  • 2 cups wagon wheel pasta uncooked
  • 2 tablespoons vegetable oil
  • 8 ounces fresh white mushrooms quartered
  • 1/2 teaspoon minced garlic
  • 1/4 cup sliced green onions (scallions)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 8 ounces lean ground beef
  • 1 can black beans - (19 1/2 oz) rinsed
  • 1 jar chunky salsa - (11 1/2 oz)
  • 1 1/2 cups shredded hot pepper monterey jack cheese divided
  • 1/4 cup chrushed tortilla chips


Servings 4


Step 1

Heat oven to 375 degrees. Cook pasta in salted water according to package directions. Drain; rinse under warm water; set aside.

Meanwhile, in a large skillet heat vegetable oil until hot. Add mushrooms and garlic; cook, stirring occasionally, until golden, about 5 minutes. Stir in green onions, salt and pepper; heat until hot, about 1 minute.

Add beef; cook until brown, stirring occasionally to crumble beef, about 5 minutes. Stir in black beans, salsa and 1 cup of the cheese; cook, stirring frequently, about 1 minute; remove from heat.

Stir in reserved pasta. Spoon into a 9-inch square baking pan; sprinkle with tortilla chips and the remaining 1/2 cup cheese. Bake uncovered, until hot and bubbly, about 30 minutes. Serve immediately.

This recipe yields 4 servings.

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