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Mexican Pasta Bake Recipe

Mexican Pasta Bake Recipe photo by Taste of Home

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This casserole makes a delicious change of pace from ordinary pasta casseroles. The corkscrew noodles? They make it fun!—Joy Smith, Bigfork, Minnesota

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Mexican Pasta Bake Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6 Servings

15 30 45

Ingredients

1 pound ground beef
1 envelope taco seasoning
1 can (15 ounces) tomato sauce
1/4 cup chopped green pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
8 ounces uncooked spiral pasta, cooked and drained
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup sour cream

Directions

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. Yield: 6 servings.

Originally published as Mexican Pasta Bake in Country Ground Beef , p95

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Reviews for Mexican Pasta Bake

Mexican Pasta Bake

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Reviewed on Dec. 10, 2012 by cmarie_1124

Easy, a nice mild "mexican" dish for those who can't do very spicy dishes but still like the flavors. The pasta is a creamy complement to the meat layer.

Reviewed on Aug. 21, 2012 by mmmm..

Quick, easy, and awesome!

Reviewed on Feb. 01, 2012 by pattielwell

this is an amazingly simple and delicious recipe. i also add a can of tomatoes and use mexican cheese, and add in whatever other veggie I have available, spinach, corn, etc, and it always comes out perfectly. i have taken it to pot luck dinners where usually the pasta is the last to go, but this is one of the first dishes gone!

Reviewed on Dec. 07, 2011 by joeyd97

When I managed a kitchen I made this weekly and sold out everytime!! Make it at home all the time.

Reviewed on Feb. 17, 2008 by FriedaG

I make notes in all my cookbooks of the dates that I make recipes. I first made this one in March 1994 when my boys were still small. I wound up taking it several times to Cub Scout cover-dish meetings. The kids adored it.

Over the years, as the boys' tastes changed and they wanted spicier food, I began adding more spices to zing things up, but the basic recipe is still the same. Recently I attended a Scout meeting with my nephew (ah! the memories) and I made the original recipe to take along. Kids still love it!