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Mexican Pasta Bake
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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!
Ingredient Tips!
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!
Products Needed
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!
A simple vegetable like crispy air fryer broccoli, asparagus, or roasted cauliflower is a great way to load up on the veggies. Or try a salad like my Frito salad or seven-layer salad!
Sometimes I have some homemade salsa and guacamole on the side with tortilla chips when we want to treat ourselves!
Recipe FAQs!
Do you have to cook pasta before making a pasta bake?
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!
Should you cover a pasta bake in the oven?
Yes, you should bake it covered! This will keep the moisture from evaporating so your casserole is not dry.
How long do leftovers keep?
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.
Did you love this recipe? I knew you would! Rate it, please!! It would be awesome if you’d give it a five-star rating below!
If you snap any photos, don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!
Mexican Pasta Baked
Easy casserole recipe that is a mixture of ground beef, corn, salsa and more!
Ingredients
- 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
Instructions
- 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.
Notes
Ingredient Tips
- 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.
Do you have to cook pasta before making a pasta bake?
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!
Should you cover a pasta bake in the oven?
Yes, you should bake it covered! This will keep the moisture from evaporating so your casserole is not dry.
How long do leftovers keep?
The will keep for two to three days in the refrigerator. Just keep them in an airtight container!
Nutrition
Calories: 719kcalCarbohydrates: 84gProtein: 38gFat: 26gSaturated Fat: 12gCholesterol: 91mgSodium: 1014mgPotassium: 1103mgFiber: 6gSugar: 12gVitamin A: 1002IUVitamin C: 5mgCalcium: 312mgIron: 3mg
Tried this recipe?Let us know how it was!
Can I use cream of mushroom or cream of celery soup instead of cream of chicken?
Yes you can!
Definitely going to make this. Also, thanks for the Nutrition Facts. And, congrats on your new venture.
Gave this recipe to my mom and she now makes this probably monthly! Its pretty tasty, but most of all it’s super easy so she doesn’t mind when I suggest she make it. I would also be very comfortable making it myself, which is saying a lot because my cooking skills are sub par.
Mexican food and pasta are two of my favs. I love that you combined them both into one casserole. Excited to hear about the new addition to your family. Best of luck to you and your family!
Today-you will have this baby. It’s today. Ah! This is comfort food. I’m with, I crave this kind of food when it gets cold too!
So excited for you! Good luck with everything and can’t wait to hear the baby news 🙂 I would totally give you a big hug if you brought me dinner especially if it was this casserole. It looks incredible!
I cannot imagine that kind of weather! I am in Nashville and “cold” is like 40 degrees! If we get a half an inch of snow all the schools and businesses close! I do love this casserole! All my favorite Mexican things in one big dish!
This casserole sounds fantastic, Julie! I’m such a sucker for mexican food, so I love your twist on it. So perfect for this cold weather!
I wish Americans didn’t call “Mexican” anything they cook with salsa. Please, do your readers a favor, don’t insult them, and educated yourself about Mexican food.
That’s just rude.
This sounds like a hint for what you want brought to you after the little one arrives! 😉 You should really just make a round-up of your top meals you would appreciate as a new mom seeing all your friends and family are reading here! lol
The recipe for Mexican Pasta Casserole doesn’t show ground beef as an ingredient. How much is needed?
Sorry 1 lb. It’s updated!
Ooooh yeah! I love Mexican pasta. It means I can eat mexican food much more often 🙂
I always make homemade tortillas for mexican dinner night but pasta would be a great way to make my life easier! Thanks for sharing.