2 cups wagon wheel pasta
2 tablespoons vegetable oil
8 ounces fresh white mushrooms, quartered
1/2 teaspoon minced garlic
1/4 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces lean ground beef
1 (19 1/2-ounce) can black beans, rinsed and drained
1 (11 1/2-ounce) jar chunky salsa
1 1/2 cups shredded Pepper Jack cheese, divided
1/4 cup tortilla chips, crushed


1. Preheat oven to 375 degrees F. Cook pasta in salted water according to package directions. Drain; rinse under warm water; set aside.
2. 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 through, about 1 minute. Add beef; cook until browned, stirring occasionally to crumble beef, about 5 minutes.
3. 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 quick baked pasta, along with a mixed green salad, makes a hearty week night dinner.
Spicy Baked Mushroom, Bee
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