El Paso Pasta Bake
Transform your weeknight dinner routine with this bold and flavorful El Paso Pasta Bake, a Tex-Mex-inspired twist on classic comfort food. Perfectly al dente penne pasta is tossed with a hearty blend of seasoned ground beef, black beans, corn, and vibrant bell peppers, then smothered in a melty blanket of cheddar and Monterey Jack cheeses. Infused with zesty taco seasoning and topped with optional fresh cilantro, this baked dish delivers the ultimate combination of rich, cheesy goodness and southwest spice. Ready in under an hour and easy to prep ahead, it’s the ideal crowd-pleaser for family dinners or casual gatherings. Serve it straight from the oven for an irresistible meal that’s as satisfying as it is simple! Keywords: El Paso Pasta Bake, Tex-Mex pasta recipe, cheesy pasta bake, weeknight dinner, taco pasta bake.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 14.5 oz canned diced tomatoes
- 15 oz canned black beans, drained and rinsed
- 1 cup frozen corn
- 1 packet taco seasoning
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or olive oil and set aside.
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3 minutes.
Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 6–7 minutes. Drain any excess grease if needed.
Stir in the taco seasoning, diced tomatoes (with their juices), black beans, corn, and diced red bell pepper. Let the mixture simmer for 5 minutes. Season with salt and pepper to taste.
In a large mixing bowl, combine the cooked pasta with the beef and vegetable mixture. Mix until evenly coated.
Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped cilantro, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
4596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.0 g | 297% | |
| Saturated Fat | 110.4 g | 552% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 9686 mg | 421% | |
| Total Carbohydrate | 402.5 g | 146% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 27.5 g | ||
| Protein | 239.3 g | 479% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2817 mg | 217% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 4491 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
