Mexican Pasta Baked
Easy casserole recipe that is a mixture of ground beef, corn, salsa and more!
Servings: 6 servings
- 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.
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!
Calories: 719kcal | Carbohydrates: 84g | Protein: 38g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 91mg | Sodium: 1014mg | Potassium: 1103mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1002IU | Vitamin C: 5mg | Calcium: 312mg | Iron: 3mg