Mexican Pasta Bake
Total TimePrep: 15 min. Bake: 30 min.
- 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
- 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.
Nutrition Facts1 serving: 434 calories, 20g fat (9g saturated fat), 70mg cholesterol, 1034mg sodium, 39g carbohydrate (3g sugars, 3g fiber), 25g protein.
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May 30, 2018
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!
Dec 17, 2017
Made this for dinner , very good I really loved it.
Dec 16, 2017
Thought is was slightly bland. Will make again but add a bit more seasoning to it it was quick and easy to make.
Jul 6, 2017
Very good weeknight meal. I added corn to it. The taste was just a little on the strong side.
Jan 19, 2017
YUMMY! I doubled the cheese and sour cream when I made this and it was SO creamy and delicious! Great recipe! This is going to be a go-to recipe for me!
Jan 16, 2017
I made this for my 3 adult men and they loved this it was a hit and easy to make.
Dec 8, 2016
Loved it....will definitely make again!
Jun 29, 2016
Quick, easy & hearty meal!! Great for a busy night!
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 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!
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!