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Mexican Pasta Bake Recipe
Mexican Pasta Bake Recipe photo by Taste of Home
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Mexican Pasta Bake Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings

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

  1. 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.
  2. 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 1993, p95


Reviews for Mexican Pasta Bake

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
jstowellsupermom
Reviewed Jun. 29, 2016

"Quick, easy & hearty meal!! Great for a busy night!"

MY REVIEW
Mama6Kellys
Reviewed Dec. 31, 2015

"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 easier
This 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!"

MY REVIEW
BobbysChicagoBAbe@hotmail.com
Reviewed May. 29, 2015

"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!"

MY REVIEW
favoritemamaw
Reviewed Apr. 3, 2015

"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."

MY REVIEW
devinemily
Reviewed Jan. 9, 2015

"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!"

MY REVIEW
katecrid47
Reviewed Jan. 6, 2015

"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!"

MY REVIEW
mamaknowsbest
Reviewed Jan. 5, 2015

"This was a hit with my pasta AND taco loving teenagers! Four hungry teenagers devoured it! The pasta level is unexpectedly creamy, yummy! Made exactly as stated. However, I think next time may pick a pepperjack cheese to make it a bit more spicy but it is a great recipe. Try this recipe, it appeals to many different tastes!"

MY REVIEW
parksville
Reviewed Aug. 6, 2014

"Really good and easy to make. I didn't have spiral pasta on hand so substituted 2 cups (uncooked) elbow macaroni, which I think turned out to be a bit too much. Will use 1-1/2 cups the next time. I also increased the cheese b/c we love cheese to a 2 cup mix between sharp cheddar and Monterey jack. This dish has lots of flavor. I made it ahead, put it in the fridge then brought it to room temp to bake. Will definitely make it again."

MY REVIEW
cmarie_1124
Reviewed Dec. 10, 2012

"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."

MY REVIEW
mmmm..
Reviewed Aug. 21, 2012

"Quick, easy, and awesome!"

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