Mexican Vegetable Bake Recipe

Name: Mexican Vegetable Bake Recipe
Ingredients: 3 cups rotini pasta, cooked; 1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa; 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese; 1 can (15.5 oz.) black beans, rinsed; 1 can (14.5 oz.) diced tomatoes, drained; 1 pkg. (10 oz.) frozen corn, thawed, drained; 1 pkg. (7 oz.) KRAFT 2% Milk Cheddar Cheese, divided; 1/4 cup chopped fresh cilantro

"Put a Mexican-style spin on your next pasta and vegetable bake recipe with black beans, corn and chopped fresh chopped cilantro. Our Mexican Vegetable Bake Recipe is easy to make and so tasty...."

INGREDIENTS

•

3 cups rotini pasta, cooked

•

1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa

•

1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

•

1 can (15.5 oz.) black beans, rinsed

•

1 can (14.5 oz.) diced tomatoes, drained

•

1 pkg. (10 oz.) frozen corn, thawed, drained

•

1 pkg. (7 oz.) KRAFT 2% Milk Cheddar Cheese, divided

•

1/4 cup chopped fresh cilantro

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes