Mexican Pasta Bake
This casserole makes a delicious change of pace from ordinary pasta casseroles. The corkscrew noodles? They make it fun! —Joy Smith, Bigfork, Minnesota
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 shredded cheddar cheese, divided
- 1/2 cup sour cream
Reviews
Made this tonight and my teenagers loved it! I didn't use green pepper or oregano because I didn't have it but I did add some chopped scallions for a little green. They're eating it with tortilla chips well, because they can. :) When I asked if I should make it again, they both nodded emphatically while they're mouths were stuffed full. I'd say that's a Mom win!
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Absolutely delicious and creamy. I mixed everything together and served from the pot (didn't have time to bake) and it was so good! I also skipped the green pepper because I didn't have any on hand.
Great change from taco Tuesday - family loves mexican and pasta - and this is a great mix of both with great flavor. I am always looking for new recipes, and this one is now in the rotation. I am a working mom with 3 kids, so always appreciate receipes that are quick, easy and delicious...this checks those boxes!
I make this with gluten-free elbow noodles and meatless grounds to make it gluten and meat free. Tastes wonderful and I usually have the other ingredients in the pantry on any given day. It's a great weeknight meal or even to take to a pot luck or large gathering.
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More of everything. Rotel with peppers. Jack cheese. Yum. Could add beans, corn, black olives, tortillas, green onions.
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Easy and tasty, I did add more cheese and sour cream and only had 1/2 box of spiral pasta and that worked great. I also added 1T of chili powder in addition to the taco seasoning. My family enjoyed it, that's what matters!
Made this for dinner , very good I really loved it.