Why You’ll Love This Recipe
This recipe brings together the best of two favorites—pasta and Mexican flavors—in one easy dish. It’s filling, family-friendly, and perfect for meal prep or gatherings. The layers of spices, cheese, and sauce create a rich, satisfying bite, while the ingredients are simple and adaptable to what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- pasta (penne, rotini, or similar)
- ground beef or ground turkey
- onion, chopped
- garlic, minced
- taco seasoning
- diced tomatoes (canned)
- tomato sauce
- black beans, drained and rinsed
- corn kernels
- shredded cheddar or Mexican blend cheese
- olive oil
- fresh cilantro (optional)
- sour cream (optional for serving)
Directions
- Preheat the oven to 190°C (375°F).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until softened, then stir in garlic.
- Add ground beef or turkey and cook until browned.
- Stir in taco seasoning, diced tomatoes, tomato sauce, black beans, and corn. Let simmer for 5–7 minutes.
- Add the cooked pasta to the skillet and mix until well coated.
- Transfer the mixture to a greased baking dish.
- Sprinkle shredded cheese evenly over the top.
- Bake for 20–25 minutes until the cheese is melted and bubbly.
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with cilantro and serve with sour cream if desired.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
Use shredded chicken instead of ground meat for a lighter option. Make it vegetarian by skipping the meat and adding extra beans or sautéed vegetables like bell peppers and zucchini. For a spicier version, include jalapeños or a dash of hot sauce. You can also swap cheddar for pepper jack cheese for extra heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 180°C (350°F) until warmed through, or microwave individual portions. This dish can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I use a different type of pasta?
Yes, any short pasta like fusilli, rigatoni, or shells works well.
Can I make this dish ahead of time?
Yes, assemble it ahead and refrigerate, then bake when ready.
Is it very spicy?
It depends on the seasoning and additions; you can control the heat level easily.
Can I make it vegetarian?
Yes, replace the meat with beans or vegetables.
What cheese is best for this recipe?
Cheddar, Monterey Jack, or a Mexican blend are great choices.
Can I freeze Mexican Pasta Bake?
Yes, it freezes well for up to 2 months.
How do I keep the pasta from getting mushy?
Cook it al dente and avoid overbaking.
What toppings can I add?
Try avocado, sour cream, cilantro, or green onions.
Can I use store-bought taco seasoning?
Yes, it works perfectly and saves time.
How long should it rest before serving?
Let it rest for about 5 minutes to set before serving.
Conclusion
Mexican Pasta Bake is a delicious and easy comfort dish that blends bold flavors with simple ingredients. Whether you’re cooking for your family or prepping meals for the week, this recipe is a reliable, satisfying option that you can customize to suit your taste.
PrintMexican Pasta Bake
A hearty fusion casserole combining tender pasta with bold Mexican-inspired flavors, seasoned meat, beans, and melted cheese. This comforting dish is perfect for family dinners or easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Halal
Ingredients
- 12 oz pasta (penne, rotini, or similar)
- 1 lb ground beef or ground turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups shredded cheddar or Mexican blend cheese
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro (optional)
- Sour cream for serving (optional)
Instructions
- Preheat the oven to 190°C (375°F).
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until softened, then stir in garlic.
- Add ground beef or turkey and cook until browned.
- Stir in taco seasoning, diced tomatoes, tomato sauce, black beans, and corn, then simmer for 5–7 minutes.
- Add the cooked pasta to the skillet and mix until well combined.
- Transfer the mixture to a greased baking dish.
- Sprinkle shredded cheese evenly over the top.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Remove from oven and let rest for a few minutes before serving.
- Garnish with cilantro and serve with sour cream if desired.
Notes
- Use shredded chicken instead of ground meat for a lighter option.
- Make it vegetarian by omitting meat and adding extra beans or vegetables.
- Add jalapeños or hot sauce for extra spice.
- Swap cheddar for pepper jack cheese for more heat.
- Store leftovers in the refrigerator for 3–4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 7 g
- Sodium: 880 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: Fifty g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
