Baked Mexican Pasta
Baked Mexican pasta blends flavorful Mexican spices with comforting pasta, making a hearty dish perfect for family dinners or gatherings.
Ingredients
Pasta and Sauce Ingredients
- 12 oz pasta (your choice: penne, macaroni, or rotini)
- 1 lb ground beef or turkey
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 can diced tomatoes with green chilies (10 oz)
- 1 cup salsa
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Once hot, add ground beef or turkey. Cook until browned, breaking it apart as it cooks. Season with salt and pepper.
- Stir in the taco seasoning, black beans, corn, diced tomatoes with green chilies, and salsa. Mix well and let it simmer for about 5 minutes.
- Combine the cooked pasta with the meat mixture. Stir in sour cream and half of each cheese type. Mix until well incorporated.
- Transfer the mixture to a baking dish. Top with the remaining cheddar and Monterey Jack cheese.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it sit for 5 minutes before serving.
Notes
To serve, garnish with freshly chopped cilantro, a dollop of sour cream, and sliced jalapeños. For additional flavor, serve alongside tortilla chips or a fresh salad. Allow leftovers to cool before storing; it keeps well in the fridge for up to 3-4 days or can be frozen for three months. Customize with extra veggies or different cheeses based on preference.