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Taco Roni

Prep- 15 min. Cook- 25 min. Yield: 60, 6-oz servings
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Taco Roni


1  pch Santiago® Seasoned Vegetarian Refried Beans
2  cup Salsa, prepared
2 1/2  qt Water, boiling (190°-212°F)
1  lb American cheese, grated
6  lb Dry, whole grain pasta, prepared according to package instructions
1 1/2  lb Fresh spinach, cleaned
1  lb Parmesan cheese, grated, optional


  1. Heat oven to 350°F.
  2. Stir Santiago® Seasoned Vegetarian Refried Beans, salsa, water and American cheese in 4-inch deep, half-steamtable pan until cheese has melted, about 1 min. Cover and bake until beans are fully hydrated, about 25 min. Remove from oven and stir until smooth. Hold hot in steamtable.
  3. Boil pasta according to package instructions, drain and toss while hot with spinach in a large mixing bowl until spinach is slightly wilted. Transfer to steamtable pan and hold hot.
  4. Portion pasta and top with sauce. Serve with parmesan cheese, if desired.

Nutritional Information Per Serving

Calories - 270 Protein - 14 g SatFat - 3 g
Fat - 5 g Carbs - 44 g Fiber - 7 g
Iron - 15 % Sodium - 500 mg Potassium - 44 mg
Vitamin A - 25 %
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