MEXICAN PASTA BAKED
Easy casserole recipe that is a mixture of ground beef, corn, salsa and more!
Provided by Julie Evink
Categories Main Course
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Prepare pasta according to package directions.
- Brown beef over medium heat in a large skillet until no longer pink. Drain off grease. Stir in salsa, corn, soup and 1/2 c. of cheese. Heat mixture through. Stir in drained and cooked pasta to mixture.
- Transfer to greased 2 quart casserole dish. Sprinkle with remaining cheese.
- Cover and bake at 350 degrees for 15-20 minutes or until cheese is melted.
Nutrition Facts : Calories 719 kcal, Carbohydrate 84 g, Protein 38 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 91 mg, Sodium 1014 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
MEXICAN PASTA BAKE
This casserole makes a delicious change of pace from ordinary pasta casseroles. The corkscrew noodles? They make it fun! -Joy Smith, Bigfork, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1034mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
BAKED MEXICAN PASTA
This baked Mexican pasta is so simple to make, and tastes fantastic. You can even prep it ahead of time for a super easy dinner!
Provided by Bake.Eat.Repeat.
Categories Main Course
Time 45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In a large pot of boiling, salted water, cook the penne until al dente, according to the package directions. Drain.
- In a large skillet, over medium heat, cook the beef, stirring, until it is no longer pink, and drain the grease.
- Add the salsa, corn, and black beans (with the sauce) to the beef, and stir to combine.
- Cook, stirring, for another 2-3 minutes to blend the flavours.
- Stir in the cooked penne.
- Place half of the pasta mixture into a 9x13 inch baking dish.
- Sprinkle half of the cheese over top.
- Add the rest of the pasta mixture in an even layer, and cover it with the rest of the cheese.
- Bake for 25-30 minutes, or until the cheese is melted and the sauce is hot and bubbling.
Nutrition Facts : Calories 540 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 17 grams fat, Fiber 7 grams fiber, Protein 25 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 743 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
MEXICAN PASTA
A great vegetarian dish with a kick!
Provided by PIAZZA
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
- Toss sauce with cooked pasta and serve.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 59.5 g, Fat 9.4 g, Fiber 5.3 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 588.9 mg, Sugar 10.4 g
MEXICAN PASTA BAKE
Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 4-quart casserole.
- Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
- Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
- Cover and bake 35 to 40 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 435, Carbohydrate 59 g, Cholesterol 45 mg, Fiber 8 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 700 mg
MEXICAN PASTA BAKE
Sprinkle this hearty tomato and cheese topped casserole with chopped fresh cilantro for bright color and fresh flavor.
Provided by - Carla -
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF.
- Grease 4-quart casserole dish.
- Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
- Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
- Stir in the ground beef, corn, salsa and beans.
- Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
- Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
- Cover and bake 35 to 40 minutes or until hot and cheese is melted.
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5/5 (2)Category Dinner, Main, PastCuisine MexicanTotal Time 50 mins
- In large heavy skillet, brown ground meat over medium heat. Drain if needed. Stir in taco seasoning, salsa, green pepper, garlic powder, onion powder, and oregano. Bring to boil, stirring. Immediately remove from heat.
- Meanwhile, combine cooked pasta with 1 cup of the cheese and sour cream and mix well. Spoon into a greased 2-qt baking dish. Top with the meat mixture and remaining cheese.
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5/5 (5)Total Time 30 minsCategory Main CourseCalories 531 per serving
- Preheat the oven to 350 degrees. Cook the pasta, drain and set aside. While the pasta is cooking, heat the oil in a large oven-safe skillet over medium-high heat. Add the peppers, onions, and garlic. Saute until barely softened. Transfer the cooked peppers and onions to a plate.
- Return the skillet to the stove and add the ground beef. Season generously with taco seasoning while cooking and crumbling the meat. When the meat has browned, add the peppers and onions back to the skillet. Add the green chile, enchilada sauce or salsa, black beans, and pasta to the skillet. Stir well to combine.
- Cover generously with cheese and place skillet in the hot oven. Bake for 10-12 minutes until the cheese has melted and is bubbling. Sprinkle with cilantro and green onions before serving. Enjoy!
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