Southwestern Beef And Pasta Casserole Recipes

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SOUTHWESTERN CASSEROLE



Southwestern Casserole image

I've been making this mild family-pleasing southwest casserole recipe for years. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14

2 cups (8 ounces) uncooked elbow macaroni
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chiles, drained
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 jalapeno peppers, seeded and chopped

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

Nutrition Facts : Calories 321 calories, Fat 15g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 673mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein.

SOUTHWESTERN SPAGHETTI CASSEROLE



Southwestern Spaghetti Casserole image

A close friend made this Mexican-Italian bake for me almost 20 years ago, and I've prepared it regularly ever since. It comes together in a snap because it relies largely on convenient ingredients I keep on hand. We like it with a loaf of crusty bread. -Rose Turner Minnick, Christiansburg, Virginia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

12 ounces uncooked spaghetti
1-1/2 pounds ground beef
1 small onion, chopped
1 envelope taco seasoning
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups shredded cheddar cheese
Shredded lettuce, diced tomatoes, sour cream, salsa and picante sauce

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. , Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture., Transfer to a greased 13x9-in. or 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25-30 minutes. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.

Nutrition Facts : Calories 591 calories, Fat 27g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 1130mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.

MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE



Make-Ahead Cheesy Southwest Chicken and Pasta Casserole image

Plan ahead and put this party-ready casserole in the freezer for your next big get-together! Once it's thawed, top with tortilla chips, and bake for a cheesy-crunchy crowd pleaser that packs tons of flavor and just the right amount of heat.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 10

Number Of Ingredients 18

3 tablespoons butter
1 medium onion, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
1 medium poblano chile, chopped (3/4 cup)
1 medium jalapeño chile, seeded and finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
2 cups Progresso™ chicken broth (from 32-oz carton)
4 oz (half of 8-oz package) cream cheese, softened
1 cup shredded sharp Cheddar cheese (4 oz)
4 1/2 cups uncooked bow-tie (farfalle) pasta (12 oz)
2 cups shredded deli rotisserie chicken
1 cup Cascadian Farm™ organic frozen corn (from 10-oz bag)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (10 oz) Old El Paso™ mild red enchilada sauce
1 1/2 cups crushed tortilla chips (about 6 oz)
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped red onion

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
  • Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
  • Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
  • To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.

Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 7 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 5 g, TransFat 0 g

SOUTHWESTERN BAKE



Southwestern Bake image

A delicious southwestern recipe that includes black beans. I use mild salsa, but if you like it spicy, use hot salsa. This is one of my favorite recipes.

Provided by LINDAMOMMY

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 9

Number Of Ingredients 12

1 pound lean ground beef
2 cloves garlic, minced
1 onion, chopped
2 teaspoons chili powder
2 (15 ounce) cans black beans, rinsed and drained
2 (8.75 ounce) cans whole kernel corn, drained
1 (16 ounce) container sour cream
2 cups fresh salsa
5 cups crushed plain tortilla chips
3 cups shredded Cheddar cheese
1 large fresh tomato, finely chopped
3 green onions, chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
  • In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
  • Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
  • Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 570.3 calories, Carbohydrate 29 g, Cholesterol 108.3 mg, Fat 40.4 g, Fiber 3.4 g, Protein 26 g, SaturatedFat 21 g, Sodium 972.7 mg, Sugar 5.1 g

SOUTHWESTERN BEEF-AND-PASTA CASSEROLE



Southwestern Beef-And-Pasta Casserole image

This is a deliciously cheesy pasta casserole. If you can't find mini penne pasta in your grocery store, you can use small shell pasta or regular penne instead. I like to use "Recipe#111347" for the alfredo sauce.

Provided by CookingONTheSide

Categories     Penne

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb mini penne pasta
1 lb lean ground beef
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1 (16 ounce) jar salsa
1 (16 ounce) jar alfredo sauce
4 eggs
2 cups Mexican blend cheese, shredded
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 tablespoon fresh parsley, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Cook pasta according to package directions; drain.
  • Meanwhile, coat a 9-inch springform pan with cooking spray.
  • In large nonstick skillet over medium-high heat, cook beef with seasoning and salt until browned.
  • Stir in salsa; remove from heat.
  • In large bowl, mix Alfredo sauce, eggs and 1 cup cheese; stir in pasta.
  • In another bowl, toss spinach with 1/2 cup cheese.
  • To assemble, spoon half of pasta mixture, about 4 cups, into pan.
  • Sprinkle spinach mixture evenly over pasta.
  • Top with even layer of beef mixture.
  • Top with remaining pasta mixture.
  • Sprinkle with remaining 1/2 cup cheese.
  • Bake until hot in center and top is golden, about 1 hour.
  • Run sharp knife around edge of pan to loosen pasta.
  • Let stand 10 minutes.
  • Remove side of pan; sprinkle with parsley.

Nutrition Facts : Calories 491.1, Fat 19.6, SaturatedFat 9.6, Cholesterol 177.3, Sodium 992.2, Carbohydrate 52.4, Fiber 8.4, Sugar 3.9, Protein 28.2

SOUTHWEST GROUND BEEF CASSEROLE



Southwest Ground Beef Casserole image

Time 1h45m

Number Of Ingredients 14

1 1/2 cups dried macaroni style pasta
1 lb lean ground beef
1 cup diced onion
1/2 cup diced bell pepper, any color
1/4 teaspoon red pepper flakes (omit if you don't like a hint of spice)
1 teaspoon Montreal Steak or chicken seasoning
16 oz. tomato sauce
1- 10 oz can of diced tomatoes & green chilies
1 1/2 tsp dried oregano
1 packet taco seasoning or 2 Tablespoons homemade
1 (15.25 ounce) can corn
2 cup shredded Mexican four cheese blend
sliced green onions for garnish
sour cream, optional

Steps:

  • Cook pasta according to package directions. Drain and set aside. In large skillet cook ground beef, onions, bell pepper, red pepper flakes and steak seasoning until beef is cooked through and onions are translucent. Add the tomato sauce, diced tomatoes, oregano and chili powder. Simmer for 15 minutes, allowing flavors to blend together. Add corn and simmer for 2 more minutes. Remove from heat and gently stir in pasta and cheese. Once cheese is melted, it's ready to serve! Garnish with green onions and sour cream.

SOUTHWEST GROUND BEEF CASSEROLE (AMANDASCOOKIN.COM)



Southwest Ground Beef Casserole (Amandascookin.com) image

From Website: "Our ground beef casserole includes hamburger meat, onions, and peppers, is flavored with tomatoes, spices, combined with pasta and topped with cheese." My kids and I devoured this casserole! It was amazing! I made it low carb and GF by using spaghetti squash instead of pasta. This recipe is very flexible. I added celery and mushrooms to the onions and peppers and reduced the corn by half. Next time I make this I will double the "Magic Dust" to flavour the extra ingredients. ***The spices at the end are to make the "Magic Dust" seasoning.

Provided by sassyschu

Categories     Southwestern U.S.

Time 1h

Yield 4 serving(s)

Number Of Ingredients 23

1 lb lean ground beef
1 cup diced onion
1/2 cup diced orange bell pepper
1/4 teaspoon red pepper flakes
1 teaspoon McCormick's Montreal Brand steak seasoning (see recipe below) or 1 teaspoon magic dust seasoning (see recipe below)
16 ounces tomato sauce
10 ounces of red gold diced tomatoes and green chilies
1 1/2 teaspoons dried oregano
2 teaspoons chili powder
2 cups frozen corn
2 ounces shredded mexican four cheese blend
1 1/2 cups dried macaroni, style pasta cooked al dente
1 cup shredded mexican four cheese blend
sliced green onion (to garnish)
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated dried garlic
2 tablespoons cayenne pepper

Steps:

  • Preheat oven to 325 degrees. Spray a two-quart casserole dish with cooking spray.
  • In large skillet brown ground beef with onions, bell pepper and red pepper flakes. Season with Magic Dust or steak seasoning.
  • Add the tomato sauce, diced tomatoes, oregano and chili powder and bring to a gentle boil.
  • Reduce heat and simmer for 15-20 minutes.
  • Add the frozen corn and simmer for a few more minutes. Remove from heat and stir in the 2 ounces of cheese until melted.
  • Gently stir in the cooked pasta.
  • Pour everything into prepared casserole dish and top with shredded cheese.
  • Bake uncovered for 20-30 minutes, or until browned and bubbly.
  • Garnish with green onions if desired.
  • To make Magic Dust:.
  • Mix everything together and store in an airtight container. Keep some on a shaker bottle for the grill!

Nutrition Facts : Calories 662, Fat 19.2, SaturatedFat 5.7, Cholesterol 73.7, Sodium 8216.4, Carbohydrate 95.3, Fiber 17.1, Sugar 23.7, Protein 39.3

SOUTHWEST PASTA BAKE RECIPE



Southwest Pasta Bake Recipe image

This Southwest Pasta Bake was a huge hit with the kids! It was full of flavor and made enough for 2 meals!

Provided by Kristen Hills

Categories     Main Course

Time 40m

Number Of Ingredients 12

1 pound ground turkey
3 teaspoons minced garlic
½ onion (chopped)
16 ounces salsa
8 ounces tomato paste
12 ounces tomato sauce
2 cups spinach (leaves)
1 cup corn
15 ounces black beans (rinsed and drained)
1 Tablespoon taco seasoning mix
16 ounces penne pasta
1 cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees.
  • Heat a large skillet over medium heat. Add your ground turkey, garlic, and onion and cook until meat is browned and onions are soft. Drain grease. Then add salsa, tomato paste, and tomato sauce to the meat mixture.
  • Cook for a 2 minutes then add your spinach, corn, black beans and taco seasoning and cook for another 2 minutes.
  • In a separate pan, cook your pasta per package instructions.
  • In a 9 x 13 inch pan, add your noodles and meat sauce and mix well.
  • Bake for 20 minutes, sprinkle shredded mozzarella over top of the dish and continue baking for 5 more minutes.

Nutrition Facts : Calories 615 kcal, Carbohydrate 96 g, Protein 43 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 56 mg, Sodium 1332 mg, Fiber 13 g, Sugar 14 g, ServingSize 1 serving

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2021-08-09 Simmer, uncovered, for 15-20 minutes. Preheat the oven to 350 degrees while the sauce is simmering. Add in the cooked pasta, mix until well coated. In a greased 9x13 pan add half the pasta mixture and top with half the provolone cheese and mozzarella cheese. Top with remaining pasta and remaining cheese.
From dinnerthendessert.com


SOUTHWESTERN BEEF AND PASTA CASSEROLE - ALL INFORMATION ABOUT …
Southwestern Beef-And-Pasta Casserole Recipe - Food.com new www.food.com. Cook pasta according to package directions; drain. Meanwhile, coat a 9-inch springform pan with cooking spray. In large nonstick skillet over medium-high heat, cook beef with seasoning and salt until browned. Stir in salsa; remove from heat. In large bowl, mix Alfredo ...
From therecipes.info


SOUTHWESTERN PASTA CASSEROLE - JOYFUL HOMEMAKING
2022-03-08 Cook and drain pasta. Cook ground beef or ground turkey till cooked completely through, adding in the minced onion, taco seasoning, cumin, salsa and salt and pepper to taste. Gently add the pasta and black beans to the pan with the meat and lightly stir together. Separately stir together the cottage cheese and whisked egg.
From joyfulhomemaking.com


SOUTHWEST CHICKEN PASTA CASSEROLE - RECIPESCHOICE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SOUTHWEST BEEF CASSEROLE RECIPE - CLUB FOODY
2020-01-14 Preheat oven to 400ºF and lightly grease a 9x13 baking dish; set aside. Cook the egg noodles in salted boiling water, according to the directions, about 10 minutes. Drain and set aside. In a large deep skillet over medium heat, add oil. When it gets hot, add onions and sauté until translucent, about 3 minutes.
From clubfoody.com


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