Spicy Baked Mushroom, Beef & Pasta Ole

By MaryGladys

Ingredients

• 2 cups Wagon Wheel Pasta, uncooked
• 2 Tbs Vegetable Oil
• 8 oz Fresh White Mushrooms, quartered
• 1/2 tsp Garlic, minced
• 1/4 cup Green Onions (scallions), sliced
• 1/2 tsp Salt
• 1/4 tsp Ground Black Pepper
• 8 oz Lean Ground Beef
• 1 can (19-1/2 oz.) Black Beans, rinsed
• 1 jar (11-1/2 oz.) Chunky Salsa
• 1 1/2 cups Hot pepper Monterey Jack Cheese, shredded, divided
• 1/4 cup Tortilla Chips, crushed

Details

Servings 1

Preparation

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" 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.