Ingredients for Mexi Itali Casserole
- Ground Beef
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans
- 1 cup thinly sliced green bell peppers
- Jalapeno
- 1 pound pasta (any shape)
- Cheddar Cheese
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How to Make Mexi Itali Casserole
- Prepare a double batch of your favorite seasoned taco meat recipe (or use recipe #217644 as a base).
- Add one (28 ounce) can of crushed tomatoes and one (15 ounce) can of black beans to the cooked taco meat. Simmer for 5 minutes, then remove from heat.
- Preheat oven to 350°F (175°C).
- Cook 1 pound of your favorite pasta according to package directions until al dente. Drain and set aside.
- In a large (9x13 inch) baking dish, layer half of the meat and bean sauce, then half of the cooked pasta. Repeat layers.
- Add 1 cup of thinly sliced green bell peppers and 1/2 cup thinly sliced jalapeños over the pasta. (Adjust amounts to your spice preference)
- Sprinkle 2 cups of shredded Mexican cheese blend over the peppers.
- Top with the remaining green bell peppers and jalapeños.
- Cover the baking dish with foil and bake for 40 minutes.
- Remove foil and bake for an additional 5-10 minutes, or until cheese is melted and bubbly and the casserole is heated through.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
17g
Fat
43g
Carbs
15g
