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Mexican Pasta Bake Recipe

Mexican Pasta Bake Recipe

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. YIELD:6 servings


  • 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


  • 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.

Reviews for Mexican Pasta Bake

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dschultz01 User ID: 1076910 269077
Reviewed Jul. 6, 2017

"Very good weeknight meal. I added corn to it. The taste was just a little on the strong side."

tjbrooks79 User ID: 4663153 259933
Reviewed 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!"

Flo User ID: 9040904 259770
Reviewed Jan. 16, 2017

"I made this for my 3 adult men and they loved this it was a hit and easy to make."

[email protected] User ID: 8944555 257841
Reviewed Dec. 8, 2016

"Loved it....will definitely make again!"

jstowellsupermom User ID: 7101358 249926
Reviewed Jun. 29, 2016

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

Mama6Kellys User ID: 7076569 240699
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!"

[email protected] User ID: 1665956 227122
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!"

favoritemamaw User ID: 8318254 224060
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."

devinemily User ID: 1232707 217377
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!"

katecrid47 User ID: 7098019 217071
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!"

mamaknowsbest User ID: 5826120 217016
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!"

parksville User ID: 1598935 20474
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."

cmarie_1124 User ID: 5693915 74144
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."

mmmm.. User ID: 6379270 44433
Reviewed Aug. 21, 2012

"quick, easy, and awesome!"

pattielwell User ID: 2543511 41839
Reviewed Feb. 1, 2012

"this is an amazingly simple and delicious recipe. i also add a can of tomatoes and use mexican cheese, and add in whatever other veggie I have available, spinach, corn, etc, and it always comes out perfectly. i have taken it to pot luck dinners where usually the pasta is the last to go, but this is one of the first dishes gone!"

joeyd97 User ID: 5441983 40724
Reviewed Dec. 7, 2011

"When I managed a kitchen I made this weekly and sold out everytime!! Make it at home all the time."

FriedaG User ID: 1671534 46748
Reviewed Feb. 17, 2008

"I make notes in all my cookbooks of the dates that I make recipes. I first made this one in March 1994 when my boys were still small. I wound up taking it several times to Cub Scout cover-dish meetings. The kids adored it.

Over the years, as the boys' tastes changed and they wanted spicier food, I began adding more spices to zing things up, but the basic recipe is still the same. Recently I attended a Scout meeting with my nephew (ah! the memories) and I made the original recipe to take along. Kids still love it!"

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