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 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.
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
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5/5 (2)Category Dinner, MainCuisine Mexican, Tex-MexCalories 238 per serving
- 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)
- While pasta is cooking: In a large heavy skillet, heat 2 TB olive oil over medium high heat. Add onions and garlic, stirring 2 min. Add ground meat and cook to brown. Stir in taco seasoning, salsa, black beans, olives, and oregano. Cook 1 minute until mixture is heated through.
- Add browned meat mixture to the pot of cooked/drained pasta, stirring to combine. Transfer to greased baking dish and evenly top with cheese. Bake uncovered 10 minutes just until cheese melts. Garnish with freshly chopped cilantro and avocado. Serve immediately.
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