Tex Mex Pasta Bake
Get ready to savor a bold fusion of flavors with this Tex Mex Pasta Bake, a hearty and crowd-pleasing dish that combines the comfort of cheesy pasta with the lively spices of Tex-Mex cuisine. Featuring tender pasta coated in a creamy, taco-seasoned sauce loaded with ground beef or turkey, black beans, corn, and zesty diced tomatoes with green chilies, this bake is oven-finished with a golden layer of melted Mexican cheese blend. Quick and easy to whip up in just 45 minutes, it’s perfect for busy weeknights or casual family dinners. Garnished with fresh cilantro for a burst of brightness, this adaptable recipe is a delicious way to bring new life to pasta night. Serve it with a simple side salad or tortilla chips for a complete meal that’ll leave everyone craving seconds! Keywords: Tex Mex Pasta Bake, easy pasta dinner, cheesy Tex-Mex recipe, family-friendly casserole, weeknight dinner ideas.
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Recipe Information
Ingredients
- 12 oz pasta (penne or rotini)
- 1 lb ground beef or ground turkey
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup corn kernels, drained (or fresh/frozen)
- 1 can diced tomatoes with green chilies (Rotel or similar)
- 4 oz cream cheese, softened
- 2 cups shredded Mexican cheese blend
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray.
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 olive oil over medium heat. Add the diced onion and cook for 3-5 minutes until softened.
Add the ground beef or ground turkey to the skillet with the onions. Cook, breaking it apart with a spoon, until browned and fully cooked through. Drain any excess grease.
Stir in the minced garlic, taco seasoning, diced tomatoes with green chilies, black beans, and corn. Cook for 3-4 minutes, stirring occasionally, to combine and heat through. Season with salt and black pepper.
Reduce the heat to low and stir in the cream cheese until fully melted and incorporated into the mixture.
Add the cooked, drained pasta to the skillet and carefully mix everything together until the pasta is well coated with the sauce.
Transfer the pasta mixture to the greased baking dish and spread it out evenly. Sprinkle the shredded Mexican cheese blend evenly over the top.
Bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Sprinkle with fresh cilantro before serving. Enjoy!
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.4 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 332 mg | 26% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 623 mg | 13% | |
*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.
