Mexican Pasta Bake
Bring vibrant Mexican flavors to your dinner table with this irresistible Mexican Pasta Bake! This hearty casserole combines tender penne pasta with seasoned ground beef, zesty taco seasoning, and a medley of black beans, corn, and tomatoes, all coated in a rich, savory tomato sauce. Topped with a generous layer of melted Mexican cheese blend, this dish bakes to bubbly perfection in just 15 minutes. Perfectly spiced and packed with protein, this easy dinner recipe is ideal for busy weeknights or casual gatherings. Customize it with fresh cilantro for an extra burst of flavor, and serve with a crisp salad or warm tortilla chips for a complete meal. Comfort food with a fiesta-worthy twist! Keywords: Mexican Pasta Bake, taco pasta casserole, easy weeknight dinner, cheesy pasta bake, Mexican-inspired recipes.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 1 tbsp Olive oil
- 1 lb Ground beef (lean)
- 1 Yellow onion, diced
- 2 cloves Garlic, minced
- 1 packet Taco seasoning
- 14 oz Canned diced tomatoes (with green chilies)
- 15 oz Canned black beans, drained and rinsed
- 15 oz Canned corn, drained
- 8 oz Tomato sauce
- 2 cups Shredded Mexican cheese blend
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the penne pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned and fully cooked, breaking it apart with a spoon, about 5-7 minutes. Drain any excess grease.
Add the diced onion and garlic to the skillet and sauté for 2-3 minutes, until softened and aromatic.
Stir in the taco seasoning, ensuring the beef mixture is fully coated.
Add the canned diced tomatoes (including the liquid), black beans, corn, and tomato sauce. Stir to combine and let the mixture simmer for 5 minutes. Season with salt and black pepper to taste.
In a large mixing bowl, combine the cooked pasta with the beef mixture. Mix until the pasta is evenly coated with the sauce.
Transfer the pasta mixture into a greased 9x13-inch baking dish. Sprinkle the shredded Mexican cheese blend evenly over the top.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish cool for 5 minutes. Garnish with chopped cilantro, if desired, before serving.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.4 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 338 mg | 26% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 848 mg | 18% | |
*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.
