1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch skillet, cook beef and onion over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
3. Stir in taco seasoning mix, tomatoes, enchilada sauce, beans, frozen corn and green chiles; heat to simmering over high heat.
4. Remove from heat; stir in pasta and 1 cup of the cheese. Pour into baking dish.
5. Cover dish with foil. Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining cheese. Bake uncovered 5 to 7 minutes longer or until cheese is melted.
- 17 g Total Fat
- 8 g Saturated Fat
- 0.5 g Trans Fat
- 60 mg Cholesterol
- 950 mg Sodium
- 46 g Total Carbohydrate
- 7 g Dietary Fiber
- 4 g Sugars
- 25 g Protein
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Nutritional Information
- 17 g Total Fat
- 8 g Saturated Fat
- 0.5 g Trans Fat
- 60 mg Cholesterol
- 950 mg Sodium
- 46 g Total Carbohydrate
- 7 g Dietary Fiber
- 4 g Sugars
- 25 g Protein
Directions
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch skillet, cook beef and onion over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
3. Stir in taco seasoning mix, tomatoes, enchilada sauce, beans, frozen corn and green chiles; heat to simmering over high heat.
4. Remove from heat; stir in pasta and 1 cup of the cheese. Pour into baking dish.
5. Cover dish with foil. Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining cheese. Bake uncovered 5 to 7 minutes longer or until cheese is melted.