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Mexican Pasta Casserole
Ingredients
- 1 med. onion, minced and browned
- 1 pound grnd lean beef, browned and liquid removed
- 12 ounce tri-colored pasta, cooked 6 min and liquid removed
- 1 med. can tomato sauce
- 1 sm. can corn
- 1 c. tomato sauce with bits or possibly 8 ounce mild salsa
- 1 can green chilies, liquid removed and minced (optional)
- 1 sm. can minced black olives (optional)
- 4 ounce Velveeta Mexican cheese, cubed
Directions
- Stir together all ingredients. Divide mix into two 2-quart casseroles. Add in to the top of each casserole, 4 ounce grated Cheddar cheese. Bake at 350 degrees for 30 min, serve hot. Casseroles may be frzn. Each casserole serves 4.
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