Mexican Pasta Vegetable Bake Food

MEXICAN PASTA BAKE

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.

MEXICAN PASTA

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.

MEXICAN PASTA BAKE

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.

MEXICAN BAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat a non-stick frying pan, add the black beans and fajita spice mix, stir together and cook for 1-2 mins. Add the tomatoes and simmer over a low heat for 10 mins.
• Cut the tortillas in half. Lightly grease a 2-litre baking dish. Spread a third of the bean mixture over the base of the dish, followed by 3 tbsp of the cheese and a layer of tortillas. Repeat the process, finishing with a tortilla layer on top. Sprinkle over the remaining cheese. Bake for 15 mins until golden.

MEXICAN VEGETABLE BAKE RECIPE

Steps:

• Heat oven to 375ºF.
• Combine first 6 ingredients; stir in 1 cup cheddar.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheddar.
• Bake 20 min. or until heated through.
• Sprinkle with cilantro.

VEGETABLE PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. Stir in broccoli, mushrooms and green pepper, and cook 6 to 8 minutes more, or until pasta is al dente; drain.
• Meanwhile, melt butter in a medium saucepan over medium-high heat. Saute onions and garlic for 1 to 2 minutes. Stir in flour and milk; cook 5 minutes, or until mixture coats the back of a spoon. Remove from heat and stir in 1/2 cup Parmesan cheese, salt and pepper.
• In a 9x13 inch baking dish combine pasta, vegetables, milk mixture and 4 tablespoons basil. Sprinkle with bread crumbs, 2 tablespoons Parmesan cheese, and remaining 1 tablespoon basil. Coat with butter flavored cooking spray.
• Bake in preheated oven for 30 minutes, or until golden brown.

MEXICAN PASTA CASSEROLE (VEGAN & FAMILY FRIENDLY)

Steps:

• Preheat an oven to 350 F and lightly grease a 13x9" casserole dish. To make the black bean layer, combine the black beans, chipotle, maple, chili, cumin, and stock in a food processor and puree until smooth. Season with salt and pepper and set aside.
• In a bowl, mix together the passata, minced chipotle, chili, cumin, salt and pepper, to taste. Adjust depending on how spicy you like it.
• Cook the pasta al dente and set aside.
• Add 3/4 of the spicy tomato sauce to the pot along with the rigatoni, corn, can of black beans (non pureed), and spinach and toss to coat.
• Spread 1/2 of the remaining sauce onto the bottom of the pan. Add half of the pasta, then the pureed black beans, the sour cream, and the remaining pasta. Top with the last little bit of sauce, and finish with the shredded cheese.
• Place in the oven and bake for 20 minutes or until golden and bubbly. Top with avocado, jalapenos, green onions, and tomatoes and enjoy.

MEXICAN CASSEROLE

Steps:

• Be sure to cook your rice if you haven't already (if you are just reading this and just now realized you don't have any cooked rice and don't want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
• Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
• In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
• Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
• Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
• Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
• Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
• Scatter the tomatoes with green chilis over the top.
• Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
• Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
• Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
• Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
• Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.

VEGETARIAN TACO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook pasta until al dente. Drain.
• Into a casserole baking dish add your elbow macaroni, black beans, corn, green pepper, tomatoes, tomato soup and taco seasoning mix. Stir the ingredients with a spoon.
• Sprinkle shredded cheese on top of the casserole.
• Add finely chopped up jalapenos on top. (optional)
• Bake for 30 minutes or until cheesy is bubbly.
• Enjoy!

MEXICAN VEGETABLE CASSEROLE

Steps:

• Cook ziti according to package directions without salt; drain well.
• Preheat oven to 375°F.
• Coat a Dutch oven or large pot with cooking spray. Add onions, garlic, carrots, green pepper, and zucchini. Saute over medium heat for 10 minutes, stirring often.
• Stir in tomatoes, tomato sauce, and oregano. Bring to a boil; reduce heat to low, simmering 15 minutes.
• Stir in beans, corn, and chilies. Cook for 5 minutes.
• Remove from heat; add pasta and cheeses, tossing gently.
• Coat 9-inch square baking dish with cooking spray. Spoon mixture into dish.
• Bake for 30 minutes or until heated through. Let stand 5 minutes before serving.

MEXICAN BEAN AND POTATO BAKE

Steps:

• Toss the diced potatoes in a dash of oil, and spread them out in a large casserole dish or baking dish. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, tossing halfway, or until mostly cooked and starting to crisp up.
• Add all of the vegetables to the dish, along with the kidney beans, tinned tomatoes, and spices. Season generously, and mix to combine. Return to the oven for a further 30 minutes, until the vegetables are soft and the tomatoes have formed a rich sauce.
• Top with the grated cheese, and bake for 15 more minutes, until the cheese has melted. Serve topped with fresh coriander if desired.

MEXICAN PASTA BAKED

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.

MEXICAN PASTA VEGETABLE BAKE

Steps:

• Preheat oven to 375.
• Cook rotini as directed on package.
• Combine rotini, salsa, 1 c cheese, cottage cheese, beans, and corn.
• Spoon into a sprayed 13 x 9 baking pan.
• Sprinkle with remaining cheese.
• Bake for 20 minutes or until heated thoroughly.
• Sprinkle with cilantro (optional) before serving.

VEGETABLE MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 325°F. Spray a large 9 x 13 inch baking dish with non-stick cooking spray and set aside.
• Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
• In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
• Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.

SYN FREE MEXICAN PASTA BAKE

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.

THREE CHEESE PASTA AND VEGETABLE BAKE

Steps:

• 1 Bring a large pot of water to a boil
• 2 Add the pasta and cook for 2 minutes less than suggested in the package directions
• 3 Drain and return the pasta to the pot
• 4 Meanwhile, position a rack in the middle of the oven and preheat to 375 degrees
• 5 Brush a 9-by-13-inch ovenproof dish with oil
• 6 In a large skillet over medium heat, heat the oil until shimmering
• 7 Add the mushrooms and cook, stirring occasionally, until their liquid evaporates and they begin to brown, about 8 minutes
• 8 Add the garlic and cook, stirring frequently, until aromatic, 2 minutes more
• 9 Add the broccoli, sun-dried tomatoes, basil, oregano, salt and pepper and stir to combine
• 10 Add the vegetables to the drained pasta in the pot, along with the ricotta and marinara, and stir to combine well
• 11 Transfer the mixture to the prepared dish and evenly spread it out
• 12 Sprinkle the top with the mozzarella and Parmesan cheeses, and cover the dish loosely with foil
• 13 Bake for 15 minutes, then remove the foil and bake for an additional 20 to 25 minutes, or until the sauce is bubbling and the cheese is melted
• 14 Let sit for 10 minutes before serving

EASY VEGETABLE BAKED PASTA

Steps:

• Heat the oven to 350 degrees Fahrenheit. If you have an oven-safe 12-inch deep skillet, you can cook the veggies and bake the pasta in it. If you do not, prepare a 3-quart baking dish by lightly greasing with olive oil.
• Bring a large pot of salted water to a boil, and then cook the pasta. Check the package for cook time, but cook the pasta two minutes less than what is recommend on the box (it will continue to cook in the oven). Before draining the pasta, reserve 1/2 cup of the pasta water.
• While the pasta cooks, prepare the vegetables. Slice the onions and bell peppers into 1/4-inch thick slices.
• Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
• Heat a wide skillet over medium-high heat. Add the oil then add the mushrooms, in one layer, and cook until browned on one side, 3 to 5 minutes. Stir then add the onions and peppers. Cook another 3 to 5 minutes or until the veggies are starting to soften and have some browned edges. Season to taste with salt and black pepper (I usually add 1/4 teaspoon of each).
• Stir the fennel, marinara sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water. If the skillet is too small, combine the sauce and pasta in a bowl. Adjust with pasta water, and then add to a baking dish.
• Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.