Mexican Pasta Casserole
Dive into layers of bold flavors and satisfying textures with this Mexican Pasta Casserole, a deliciously comforting fusion of Tex-Mex and pasta night classics. Perfect for busy weeknights or family gatherings, this hearty casserole combines tender pasta, seasoned ground beef, and a medley of black beans, corn, and diced tomatoes with green chilies. Cream cheese and sour cream add a luscious creaminess, while a melted Mexican cheese blend crowns the dish with gooey perfection. Topped with fresh cilantro for an optional pop of brightness, this baked casserole is easy to prepare in just under an hour, making it an irresistible, crowd-pleasing meal. Whether you're craving a new twist on tacos or a cozy baked pasta, this recipe is your perfect go-to!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 12 ounces dry pasta (penne or rotini)
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 14.5-ounce can can of diced tomatoes with green chilies (Rotel), undrained
- 1 15-ounce can can of black beans, drained and rinsed
- 1 15-ounce can can of corn, drained
- 4 ounces cream cheese, softened
- 1 cup sour cream
- 1.5 cups shredded Mexican cheese blend
- 0.25 cup chopped fresh cilantro (optional, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon vegetable oil or olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light coating of oil and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground beef to the skillet and cook until browned and fully cooked, breaking up the meat with a wooden spoon as it cooks. Drain any excess fat.
Stir in the taco seasoning, salt, and black pepper. Add the can of diced tomatoes with green chilies (including the liquid), black beans, and corn. Mix well and simmer for 2-3 minutes.
In a large mixing bowl, combine the cooked pasta, the beef mixture, cream cheese, sour cream, and 1 cup of the shredded Mexican cheese blend. Mix until well incorporated.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining 0.5 cups of shredded cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for about 5 minutes. Garnish with fresh cilantro if desired before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
4479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.9 g | 319% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 5507 mg | 239% | |
| Total Carbohydrate | 388.4 g | 141% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 52.5 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2033 mg | 156% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3780 mg | 80% | |
*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.
