Photo by Jared Johnston
Created by Pamela Reed of Brooklyn Farm Girl.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
1
cup dry elbow noodles
1
15 oz can Hunt’s® Diced Tomatoes, drained
1
15 oz can Hunt’s® Tomato Sauce
1
15 oz can black beans, drained and rinsed
1
large green pepper, chopped
1
package taco seasoning mix
1
cup Mexican taco blend shredded cheese
1
jalapeno, deseeded and diced
1
container sour cream, for garnish
1
bunch cilantro, for garnish
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350 degrees.
Step 2
In large pot cook pasta as instructed on the box. Drain and put back into the pot.
Step 3
Add diced tomatoes, tomato sauce, black beans, green pepper and taco seasoning mix to pot. Mix so it’s all combined.
Step 4
Put mixture in casserole dish or 12 inch well-seasoned cast iron skillet and sprinkle all your cheese on top. Spread diced jalapenos on top.
Step 5
Bake for 30 minutes.
Step 6
Serve warm and put a nice dollop of sour cream and cilantro on top.