- 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
- 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.
Reviews for Mexican Pasta Bake
"Great base recipe - for us, too salty without diluting taco seasoning, so next time we will dilute as directed for making tacos - also, will substitute diced green chiles for green pepper and increase pasta, sour cream & cheese - instead of cheddar, we used Mexican and will stick with that when making again - as another reviewer suggested, we added diced tomatoes which added flavor & texture (use undrained to further cut saltiness - we tripled recipe & used 1 large can - next time, I think we'll use 2 large cans) - also, used pasta pictured with recipe (Barilla Cellentani) cooked "al dente" which held up well in casserole (corkscrew & spiral are mentioned in comments & ingredients but pasta variations are not what is pictured with recipe)With all recipes, we always mix dry ingredients together before combining with wet for more even flavor throughout the dish (in this case, taco seasoning, oregano & garlic powder) - also use Extra Light Tasting Olive Oil spray to grease pan which is super quick & easy - spray helpful to use in fry pan with meat too as it makes cleanup easierThis recipe adapts well for a variety of tastes - those who like salty & spicy, make as is or even kick it up a notch by adding more spice/salt - those who prefer less salty can adjust ingredients to their taste - this recipe can also easily convert to an Italian variation by adding Ricotta Cheese to sour cream & shredded cheese (Italian), omitting taco seasoning & replacing with Italian seasoning, splitting meat 1/2 beef/1/2 ground hot sausage & adding extra tomato sauce on top of meat mixture before adding shredded cheese & baking (Texas Toast Garlic Bread would be awesome with this variation)Thanks for the recipe - love it!"
"This was GREAT! I did use some cottage cheese, since I didn't have enough sour cream, and I also didn't have any tomato sauce, so I used enchilada sauce instead. Definite keeper in this household!"
"Made this recipe as written except I substituted plain Greek yogurt for the sour cream. It was very good, but I think a little too salty. I think the next time I make it I will add some water with the taco seasoning and that might help reduce the saltiness."
"Yummy! My husband and I really liked this dish. We're having a very cold weather spell and this just hit the spot tonight. I froze leftovers into two lunches hubby can have next week or whenever he wants them. Super good dish!"
"Loved it! It was super easy and loved the way the sour cream and cheese kept the pasta moist and yummy. Will definitely make again!"