Mexican Pasta Bake Recipes

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BAKED MEXICAN PASTA



Baked Mexican Pasta image

This baked Mexican pasta is so simple to make, and tastes fantastic. You can even prep it ahead of time for a super easy dinner!

Provided by Bake.Eat.Repeat.

Categories     Main Course

Time 45m

Number Of Ingredients 6

12 ounces (340g, about 3 cups) uncooked penne
1 pound (454g) lean ground beef
2 cups salsa
1 cup corn kernels (I use frozen)
1 can (398mL) Bush's® Black Bean Fiesta
3 cups shredded cheese (combination of Monterey Jack, mozzarella, and cheddar)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large pot of boiling, salted water, cook the penne until al dente, according to the package directions. Drain.
  • In a large skillet, over medium heat, cook the beef, stirring, until it is no longer pink, and drain the grease.
  • Add the salsa, corn, and black beans (with the sauce) to the beef, and stir to combine.
  • Cook, stirring, for another 2-3 minutes to blend the flavours.
  • Stir in the cooked penne.
  • Place half of the pasta mixture into a 9x13 inch baking dish.
  • Sprinkle half of the cheese over top.
  • Add the rest of the pasta mixture in an even layer, and cover it with the rest of the cheese.
  • Bake for 25-30 minutes, or until the cheese is melted and the sauce is hot and bubbling.

Nutrition Facts : Calories 540 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 17 grams fat, Fiber 7 grams fiber, Protein 25 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 743 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

MEXICAN PASTA BAKE



Mexican Pasta Bake image

Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 7

1/2 pound lean ground beef
2 1/2 cups uncooked rigatoni pasta (8 ounces)
1 cup frozen corn
1 jar (24 ounces) Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 1/3 cups shredded Mexican cheese blend (6 ounces)
2 medium roma (plum) tomatoes, thinly sliced

Steps:

  • Heat oven to 350°F. Grease 4-quart casserole.
  • Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
  • Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
  • Cover and bake 35 to 40 minutes or until hot and cheese is melted.

Nutrition Facts : Calories 435, Carbohydrate 59 g, Cholesterol 45 mg, Fiber 8 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 700 mg

MEXICAN PASTA BAKE



Mexican Pasta Bake image

This casserole makes a delicious change of pace from ordinary pasta casseroles. The corkscrew noodles? They make it fun! -Joy Smith, Bigfork, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 pound ground beef
1 envelope taco seasoning
1 can (15 ounces) tomato sauce
1/4 cup chopped green pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
8 ounces uncooked spiral pasta, cooked and drained
1 cup shredded cheddar cheese, divided
1/2 cup sour cream

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1034mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.

MEXICAN PASTA



Mexican Pasta image

A great vegetarian dish with a kick!

Provided by PIAZZA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 4

Number Of Ingredients 11

½ pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
½ cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
¼ cup salsa
¼ cup sliced black olives
1 ½ tablespoons taco seasoning mix
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
  • Toss sauce with cooked pasta and serve.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 59.5 g, Fat 9.4 g, Fiber 5.3 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 588.9 mg, Sugar 10.4 g

MEXICAN PASTA BAKE



Mexican Pasta Bake image

Sprinkle this hearty tomato and cheese topped casserole with chopped fresh cilantro for bright color and fresh flavor.

Provided by - Carla -

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

500 g lean ground beef
8 ounces uncooked rigatoni pasta
1 cup frozen whole kernel corn
1 (24 ounce) jar thick & chunky salsa
1 (15 ounce) can black beans, rinsed and drained
6 ounces shredded cheddar cheese
2 medium roma tomatoes, thinly sliced

Steps:

  • Preheat oven to 350ºF.
  • Grease 4-quart casserole dish.
  • Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
  • Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
  • Stir in the ground beef, corn, salsa and beans.
  • Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
  • Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
  • Cover and bake 35 to 40 minutes or until hot and cheese is melted.

MEXICAN PASTA BAKED



Mexican Pasta Baked image

Easy casserole recipe that is a mixture of ground beef, corn, salsa and more!

Provided by Julie Evink

Categories     Main Course

Time 40m

Number Of Ingredients 6

1 lb ground beef
15 oz can corn (drained)
2 c. uncooked spiral pasta
15.5 oz jar salsa
10.75 oz can condensed cream of chicken soup
1 c. shredded Mexican cheese (divided)

Steps:

  • Preheat oven to 350 degrees.
  • Prepare pasta according to package directions.
  • Brown beef over medium heat in a large skillet until no longer pink. Drain off grease. Stir in salsa, corn, soup and 1/2 c. of cheese. Heat mixture through. Stir in drained and cooked pasta to mixture.
  • Transfer to greased 2 quart casserole dish. Sprinkle with remaining cheese.
  • Cover and bake at 350 degrees for 15-20 minutes or until cheese is melted.

Nutrition Facts : Calories 719 kcal, Carbohydrate 84 g, Protein 38 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 91 mg, Sodium 1014 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving

MEXICAN PASTA CASSEROLE



Mexican Pasta Casserole image

I threw this together while craving Mexican and pasta at the same time. Turned out great! Hope you enjoy!

Provided by Seed of Truth

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (16 ounce) box elbow macaroni
2 garlic cloves
1 (16 ounce) jar salsa (I used medium)
8 ounces cream cheese
1 cup sour cream
1 (16 ounce) can refried beans
2 tablespoons hot sauce
1 teaspoon cumin
1 teaspoon chili powder
4 ounces canned jalapeno slices
2 cups four-cheese Mexican blend cheese

Steps:

  • Preheat oven to 350°F
  • Cook macaroni until al dente; set aside.
  • Sauté garlic in 2 Tbsp olive oil about 30 seconds on medium heat. Add jar of salsa and bring to simmer. Add in can on refried beans a dollop at a time. (I used wire whisk to whisk in). Add hot sauce to taste. If too thick at this point add a little bit of water. I actually put some in the same jar as the salsa and got the extras out. Simmer 10 minutes.
  • Add 4 oz of the cream cheese in dollops (again using wire whisk to blend in). Once the cream cheese is blended, add the cup of sour cream and stir. Sauce will be thick and creamy. I added a dash of cumin and chili powder--your preference on the spices.
  • Spray casserole dish and add in pasta. Stir in sauce mixture until blended. Top with dollops of remaining cream cheese. Sprinkle with shredded cheese and top with jalapeño slices.
  • Bake covered with foil 30-40 minutes Enjoy!

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