A hint of chili and some corn add a Mexican touch to this ground-beef-and-tomato recipe from Julie Rowe. Serve with garlic bread and romaine salad.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2003
In saucepan of boiling salted water, cook penne until tender but firm, 8 minutes; drain and transfer to large bowl.
Meanwhile, in skillet, brown beef over medium-high heat, breaking up with spoon. Drain off fat. Add onion, garlic and mushrooms; saut?ntil onion is softened, about 5 minutes. Add to pasta.
Add corn, tomato soup, tomatoes, 1 cup (250 mL) of the cheese, chili powder, vinegar, Worcestershire sauce, oregano and basil; mix well. (Make-ahead: Cover and refrigerate for up to 24 hours. Or freeze in airtight containers for up to 1 month; thaw in refrigerator, about 36 hours.)
Pour into 12-cup (3 L) casserole; sprinkle with remaining cheese and green pepper. Cover and bake in 350°F (180°C) oven for 1-1/2 hours.
Nutritional facts <b>Per serving:</b> about
- Sodium 1247 mg
- Protein 44 g
- Calories 727.0
- Total fat 32 g
- Cholesterol 112 mg
- Saturated fat 16 g
- Total carbohydrate 68 g
- Iron 48.0
- Folate 58.0
- Calcium 38.0
- Vitamin A 37.0
- Vitamin C 77.0