Mexican Bean And Pasta Bake

• 1 tbsp olive oil
• 1 None onion, finely chopped
• 8 oz ground beef
• 1 tbsp Mexican spice mix
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 1/4 cups tomato sauce
• 5 oz penne pasta
• None None FOR THE TOPPING
• 3/4 cup sour cream
• 2 None eggs
• 2 None green onions, thinly sliced
• 1/2 cup grated Cheddar cheese

1. Preheat the oven to 350u0b0F. Lightly grease a 1 1/2-quart baking dish.
2. Heat the oil in a large skillet on medium heat. Saute the onion 2-3 mins, until tender. Increase the heat to high. Brown the ground beef for 4-5 mins, breaking up any lumps. Add the spice mix and cook for 1 min, stirring, until fragrant. Mix in beans and sauce. Bring to a simmer and cook 4-5 mins, until slightly reduced.
3. Meanwhile, cook the pasta in a saucepan of boiling salted water according to package directions. Drain and add to the beef mixture, mixing well. Spoon into prepared dish.
4. For the topping, whisk the sour cream, eggs and green onion in a medium bowl. Season to taste. Pour over the beef mixture and sprinkle evenly with the cheese.
5. Bake for 25-30 mins, until the mixture is bubbling and the cheese is melted and golden.

olive oil, onion, ground beef, spice mix, kidney beans, tomato sauce, penne pasta, topping, sour cream, eggs, green onions, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/27707 (may not work)