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

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
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
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
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."

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