Tex-Mex Casserole

Our 5-Minute Prep Tex–Mex Casserole will please the picky and cheer the bored. And best of all? The dish will take so little effort to make, it will astound you…

Yield: 8 servings

Serving size: Heaping 1½ cups of casserole

Ingredients

8 ounces whole wheat penne pasta (I like Barilla®)
1 pound lean ground beef
1 small onion, diced
1 teaspoon minced garlic
1 (10.5-ounce) can Campbell’s® Healthy Request® condensed tomato soup
1 (15-ounce) can reduced-sodium black beans, drained and rinsed
1 (15.25-ounce) can low-sodium whole kernel corn, drained
1 (10-ounce) can Ro*Tel® “Original” diced tomatoes and green chilies
1 (4.5-ounce) can chopped green chilies
2 teaspoons chili powder
1½ teaspoons ground cumin
½ teaspoon salt
½ teaspoon black pepper
½ cup shredded reduced-fat four cheese Mexican blend (I like Sargento®)
1 tomato, diced

Instructions

PLEASE, USE THE NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.