0 from 12 votes
Mexican Pasta Bake
It only takes 25 minutes to bring this scrumptious Mexican Pasta Bake to the table. It's easy, tasty, and even kind of healthy. Perfect weeknight meal without the fuss.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 238 kcal
Course:
Main Course , Dinner
Cuisine:
Mexican , Tex-Mex
Ingredients
- 12 oz corkscrew pasta whole grain, or other pasta of your choice
- 2 TB olive oil
- 6 cloves garlic chopped
- 1 whole onion chopped
- 1 lb lean ground beef or or turkey
- 1.25 oz taco seasoning
- 32 oz salsa your favorite brand
- 15 oz black beans canned, rinsed and drained
- 2.25 oz black olives sliced, drained
- 1 tsp dried oregano
- 2 cups Mexican blend cheese shredded, divided
- fresh cilantro freshly chopped for garnish, or avocado slices
Instructions
- Preheat oven to 350F with rack on upper middle position. Grease a 2-quart baking dish and set aside.
- Bring a large pot of generously salted water to boil; cook pasta just to al dente only, taking care not to over cook. Drain immediately. Add drained pasta back to the empty pot and set aside (sprinkle with a bit of olive oil if needed to prevent sticking)
- While pasta is cooking: In a large heavy skillet, heat 2 TB olive oil over medium high heat. Add onions and garlic, stirring 2 min. Add ground meat and cook to brown. Stir in taco seasoning, salsa, black beans, olives, and oregano. Cook 1 minute until mixture is heated through.
- Add browned meat mixture to the pot of cooked/drained pasta, stirring to combine. Stir in 1 cup of cheese. Transfer to greased baking dish and evenly top with remaining cheese. Bake uncovered 10 minutes just until cheese melts. Garnish with freshly chopped cilantro and avocado. Serve immediately.
Cup of Yum
Notes
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- Feel free to substitute the corkscrew pasta with shells, rotini, fusilli, or elbow macaroni.
- When cooking the pasta, make sure that it's just al dente, or firm to the bite. This prevents it from becoming losing texture baking.
- Generously salting the pasta water makes a notable difference in flavor.
- Be sure to drain your black beans and olives well before adding them to the meat mixture. Excess liquid can make your pasta dish too watery.
- Don't skip the garnishes! Freshly chopped cilantro and avocado slices not only add a pop of color but also a fresh, vibrant flavor that compliments the rich, hearty ingredients in the pasta.
- A side of of The Best Guacamole or Best Pico De Gallo are delicious accompaniments to this dish.
Nutrition Information
Serving
1serving
Calories
238kcal
(12%)
Carbohydrates
8g
(3%)
Protein
25g
(50%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
35mg
(12%)
Sodium
443mg
(18%)
Potassium
110mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
329IU
(7%)
Vitamin C
3mg
(3%)
Calcium
658mg
(66%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 238
% Daily Value*
| Serving | 1serving | |
| Calories | 238kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 443mg | 18% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 658mg | 66% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.