Tex Mex Pasta Casserole
Get ready for a comforting, flavor-packed dinner with this Tex Mex Pasta Casserole—a perfect fusion of Italian comfort food and zesty Tex-Mex flavors. Tender penne pasta is tossed in a creamy, seasoned sauce made with hearty ground beef, black beans, juicy tomatoes, and sweet corn, all enhanced by bold taco spices. Topped with a generous layer of melted cheddar and Monterey Jack cheeses, this baked casserole delivers a gooey, cheesy finish in every bite. Quick to prep and easy to bake, it's your go-to recipe for busy weeknights or casual gatherings. Serve this satisfying dish fresh from the oven, garnished with crisp green onions, and watch it disappear from plates. Perfect for families, meal prep, or a crowd-pleasing potluck, this Tex Mex Pasta Casserole is a guaranteed dinner win!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 packet taco seasoning
- 14.5 oz diced tomatoes, canned (with juices)
- 15 oz black beans, rinsed and drained
- 1 cup frozen corn
- 4 oz cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons sliced green onions
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Cook the penne pasta according to the package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté until softened, about 3-5 minutes.
Add the minced garlic to the vegetable mixture and cook for an additional 1 minute, stirring occasionally.
Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned and fully cooked, about 6-8 minutes. Drain excess fat if needed.
Stir in the taco seasoning, salt, pepper, canned diced tomatoes (with their juices), black beans, and frozen corn. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
Reduce the heat to low and stir in the softened cream cheese until fully melted and incorporated into the mixture.
Add the cooked pasta to the skillet and stir until the pasta is evenly coated with the sauce.
Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with sliced green onions for a fresh finish.
Serve warm and enjoy your Tex Mex Pasta Casserole!
Nutrition Facts
Calories |
4794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.6 g | 320% | |
| Saturated Fat | 127.3 g | 636% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 9457 mg | 411% | |
| Total Carbohydrate | 419.1 g | 152% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 34.2 g | ||
| Protein | 247.3 g | 495% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2864 mg | 220% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 4593 mg | 98% | |
*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.
