Mexican Rotini Casserole
Dive into a world of bold flavors with this Mexican Rotini Casserole, a hearty, flavor-packed dish perfect for family dinner or meal prep. This easy-to-make casserole combines tender rotini pasta with seasoned ground beef, black beans, sweet corn, and zesty diced tomatoes with green chilies, all brought together by a taco-inspired spice blend. Topped with a melty layer of cheddar and Monterey Jack cheeses, it bakes to golden perfection in just 20 minutes. Quick to prepare and bursting with Tex-Mex flair, this comforting casserole is both satisfying and versatile—garnish it with fresh cilantro for a pop of color and extra flavor. Whether you're looking for a one-dish wonder or a crowd-pleasing weeknight meal, this recipe is sure to impress!
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Recipe Information
Ingredients
- 12 oz rotini pasta
- 1 lb ground beef
- 1 can (15 oz) black beans
- 1 can (15 oz) corn kernels
- 1 can (10 oz) diced tomatoes with green chilies
- 8 oz tomato sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 packet (1 oz) taco seasoning
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, about 6-7 minutes. Drain any excess grease.
Stir in the taco seasoning, diced tomatoes with green chilies, tomato sauce, black beans (drained and rinsed), and corn (drained). Add salt and black pepper. Simmer the mixture for 5 minutes to allow flavors to meld.
In a large mixing bowl, combine the cooked rotini pasta and the beef mixture. Stir until well coated.
Transfer the mixture into the prepared casserole dish. Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped cilantro, if desired, before serving.
Serve warm and enjoy this cheesy, flavorful Mexican Rotini Casserole!
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 8.9 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 484 mg | 37% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 638 mg | 14% | |
*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.
