If you've been a long time reader of Finding Joy in My Kitchen, you know that we don't eat very many Mexican recipes. I love south-of-the-boarder dishes, but, Frog prince isn't a big fan. I decided to give this dish a try because it was covered in cheese. Frog Prince can't resist cheese!
The original recipe is freezer-friendly and can easily be made in bulk. I paired down the recipe to serve two, and also reduced the amount of meat in the dish. We often reduce the meat in a recipe, allowing us to stretch our meat across more than one meal. And, honestly, we didn't miss the extra half-pound of ground beef in the recipe. It was a great recipe we both enjoyed.
Mexican Bake - Adapted from Ecomomical Me
1/2 pound ground beef
1 T minced onion
1 (15-16 oz) tomato sauce
1 (16 oz) jar of salsa {spiciness of your choosing}
1 (14.5 oz) whole wheat rotini pasta
6 oz. cheddar jack cheese
~1 tsp. chili powder
1/4 tsp. garlic powder
1/8 tsp. cumin
1/8 tsp. coriander
1/4 tsp. oregano
salt, to taste
Bring a pot of water to a boil and cook the rotini until done. Drain.
Meanwhile, brown the ground beef in a large skillet; as you do - season with salt, pepper and minced onion. Drain excess grease, if necessary.
Add in the tomato sauce and salsa to the ground beef. Simmer for ~5 minutes.
Add in the seasoning, and simmer for 2-3 minutes.
Then, add in the pasta and stir to combine.
Pour the pasta mixture into a lightly greased 9x9 glass baking dish.
Sprinkle with cheese.
Bake at 350 for 10-15 minutes until warmed throughout and cheese is melted.
Enjoy!
