Hearty, comforting casserole loaded with ground beef, pasta, salsa, corn and topped with Mexican Cheese makes this Mexican Pasta Bake a delicious and easy dinner recipe that the entire family will pile high on their plates.
When the temperature starts getting cold here (and in Minnesota, it gets cold!) I crave all the comfort food dishes, and pasta bakes are always a go-to for me, like this Mexican pasta bake. It’s hearty, comforting, easy to make, and perfect on a cold night!
It’s a winner with the family, too. The hubby loves it because it’s a Mexican ground beef casserole that’s really filling, and the kiddos love it because, well, they love anything Mexican-style. I love it because it’s so ridiculously easy to make, and the leftovers are great, too!
Why This Recipe Works
- It’s loaded with Mexican flavors, but you can make it as spicy or mild as you want. Just use your favorite jarred salsa to control the heat!
- Six ingredients are all you need, and four of them are simple pantry ingredients!
- You can use ground beef to make it or substitute ground turkey if you prefer.
- This Mexican pasta bake is the ultimate cold-weather dinner. Hot, hearty, and filling!
I like to use spiral pasta, but you can substitute other short pasta shapes, too. So feel free to use penne, cavatappi, or even macaroni if that’s what you have on hand.
Like I already mentioned, you can use ground beef or ground turkey. Both work well!
I use shredded Mexican cheese, which is a mix of Monterey jack, cheddar cheese, and Asadero cheese. It melts really well and gives the dish a lot of cheesy goodness!
How to Make It
- Boil: Cook the pasta according to package directions. Once cooked, drain it.
- Brown: Cook the beef in a skillet over medium heat. Drain the excess grease.
- Mix: Add the salsa, corn, soup, and some of the cheese to the beef. Stir and then add the cooked pasta and stir again.
- Bake! Transfer all of it from the skillet to a baking dish, sprinkle the cheese over the top, and cover the dish. Bake the casserole for 15 to 20 minutes at 350°F. until the cheese is melted and the casserole is hot.
Side Dish Ideas
Technically, this Mexican casserole is a complete meal, but sometimes I like to add an easy side dish to go with it!
For this Mexican casserole you do need to cook the pasta first. There’s not enough liquid in the casserole to cook the pasta, so don’t skip that step!
Yes, you should bake it covered! This will keep the moisture from evaporating so your casserole is not dry.
The will keep for two to three days in the refrigerator. Just keep them in an airtight container!
This Mexican pasta bake is always a hit with the family when I make it! It’s so easy to make and the best dinner when you’re craving something hearty and comforting. I hope you love it!
More Delicious Casserole Recipes
- Haystack Casserole is a hearty dinner with taco meat, cheese sauce, lettuce, tomatoes, and olives. Serve it with tortilla chips for a dinner your family will love!
- For an easy weeknight dinner, you have to try my Mexican Chicken Spaghetti! It’s creamy and loaded with flavor.
- Give your lasagna a twist with my Mexican Lasagna. Layers of noodles, meat, and cheese with Tex-Mex flavors are so good.
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Mexican Pasta Baked
- 1 lb ground beef
- 15 oz can corn drained
- 2 c. uncooked spiral pasta
- 15.5 oz jar salsa
- 10.75 oz can condensed cream of chicken soup
- 1 c. shredded Mexican cheese divided
- Preheat oven to 350 degrees.
- Prepare pasta according to package directions.
- Brown beef over medium heat in a large skillet until no longer pink. Drain off grease. Stir in salsa, corn, soup and 1/2 c. of cheese. Heat mixture through. Stir in drained and cooked pasta to mixture.
- Transfer to greased 2 quart casserole dish. Sprinkle with remaining cheese.
- Cover and bake at 350 degrees for 15-20 minutes or until cheese is melted.
- I like to use spiral pasta, but you can substitute other short pasta shapes, too. So feel free to use penne, cavatappi, or even macaroni if that’s what you have on hand.
- You can substitute the ground beef for turkey.