Syn Free Mexican Pasta Bake Recipes
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.
SYN FREE MEXICAN PASTA BAKE
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly Extra Easy - 1 HEa per serving Green/Vegetarian - 1 HEa per serving (when using lentils or a meat substitute) WW Smart Points - 15
Provided by Slimming Eats
Time 1h10m
Yield 4
Number Of Ingredients 18
Steps:
- Spray a pan over a medium high heat with olive oil spray
- Add onion and fry till softened.
- Add ground beef and garlic and cook until browned.
- Add in the chopped peppers, passata, stock, tomato paste, spices, herbs and bring to a boil. Reduce heat and simmer for 30mins until sauce thickens. Season as needed with salt and black pepper.
- Stir in black beans and remove from heat.
- Preheat oven to 180c or 350f (gas mark 4)
- Cook pasta in boiling hot water until al dente, drain and mix together with the Mexican beef mix.
- Place in a oven proof dish and top with the grated cheddar.
- Bake in oven till cheese has melted and is golden, approx 30 mins.
Nutrition Facts : Nutrition Information Serving size 1 Calories
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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- Preheat oven to 350F with rack on upper middle position. Grease a 2-quart baking dish and set aside.
- Bring a large pot of generously salted water to boil; cook pasta just to al dente only, taking care not to over cook. Drain immediately. Add drained pasta back to the empty pot and set aside (sprinkle with a bit of olive oil if needed to prevent sticking)
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