Charlene's Recipe

Spicy Baked Mushrooms

Category: Appetizers

2 cup wagon wheel pasta, uncooked
2 Tbsp vegetable oil
8 oz fresh white mushrooms, quartered
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup green onions (scallions), sliced
1 can (19..5 oz) black beans, rinsed
1 jar (11.5 oz) chunky salsa
1.5 cups hot pepper Monterey Jack cheese, shredded, divided
1/4 cup tortilla chips, crushed
heat oven to 375 F. Cook pasta in salted water according to package directions. Drain, rinse under warm water; set aside. Meanwhile, in a large skillet heat vegetables until hot. Add mushrooms and garlic; cook, stirring occasionally, until golden, about 5 minutes. Stir in green onions, salt and pepper, heat until hot, about 1 minute. Add beef, cook until brown, stirring occasionally to crumble beef, about 5 minutes. stir in black beans, salsa and 1 cup of the cheese; cook, stirring frequently, about 1 minute; remove from heat. Stir in reserved pasta. Spoon into a 9 inch square baking pan; sprinkle with tortilla chips and the remaining half cup of cheese. Bake uncovered, until hot and bubble, about 30 minutes. Serve immediately.