2 cups (about 5 oz.) wagon wheel pasta, uncooked
\n2 T. vegetable oil
\n8 oz. fresh white mushrooms, quartered (about 2 1\/2 cups)
\n1\/2 tsp. garlic, minced
\n1\/4 cup green onions, sliced
\n1\/2 tsp. salt
\n1\/4 tsp. ground black pepper
\n8 oz. ground beef
\n1 can ( 19 1\/2 oz.) black beans, rinsed
\n1 jar (11 1\/2 oz.) chunky salsa
\n1 1\/2 cups (6oz.) hot-pepper Monterey Jack cheese, shredded, divided
\n1\/4 cup tortilla chips, crushed<\/p>\n
Heat oven to 375 degrees. Cook pasta in salted water according to package directions. Drain; rinse under warm water; set aside. Meanwhile, in a large skillet heat vegetable oil 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 1\/2 cup cheese. Bake uncovered, until hot and bubbly, about 30 minutes. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 cups (about 5 oz.) wagon wheel pasta, uncooked 2 T. vegetable oil 8 oz. fresh white mushrooms, quartered (about 2 1\/2 cups) 1\/2 tsp. garlic, minced 1\/4 cup green onions, sliced 1\/2 tsp. salt 1\/4 tsp. ground black pepper 8 oz. ground beef 1 can ( 19 1\/2 oz.) black beans, rinsed 1 jar (11 1\/2 oz.) chunky salsa 1 1\/2 cups (6oz.) hot-pepper Monterey Jack cheese, shredded, divided 1\/4 cup tortilla chips, crushed Heat oven to 375 degrees….<\/p>\n