Cheesy Tex-Mex Casserole
with Penne
This casserole is bound to be a hit at the dinner table tonight! We've combined classic Tex-Mex veggies with penne and ground beef, all covered in a Mexican-spiced sauce. Top that off with cheesy, gooey mozzarella, and dinner is served!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
170 g
Penne
(Contains Wheat)
370 mL
Crushed Tomatoes
160 g
Sweet Bell Pepper
113 g
Yellow Onion
½ can
Canned Corn
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 tbsp
Mexican Seasoning
Not included in your delivery
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water boils, core then cut peppers into 1/4-inch cubes. Peel, then cut onion into 1/4-inch pieces. Drain, then rinse corn.
Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return penne to the same pot, off heat.
While pasta cooks, heat a large non-stick pan over medium-high heat. When hot, add beef and Mexican Seasoning. Season with salt and pepper, then cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Add peppers, onions and corn to the pan with beef. Cook, stirring often, until peppers soften slightly, 2-3 min. Add crushed tomatoes. Season with salt and pepper, then stir to combine. Reduce heat to medium. Cook, stirring occasionally, until sauce is thickened slightly, 2-3 min.
Add sauce to the pot with penne and stir to combine. Transfer penne and sauce to a lightly oiled 8x8-inch baking dish (use 9x13-inch for 4 ppl). Sprinkle cheese over top. Bake in the middle of the oven until cheese is melted and golden-brown, 8-10 min.
Let casserole stand for 5 minutes, to cool slightly. Divide casserole between plates.
