Description
A delightful fusion of flavors, this Tex-Mex Beef Pasta Bake combines rich beef, zesty spices, and creamy cheese for a hearty meal perfect for family dinners or gatherings.
Ingredients
Scale
- 1 pound ground beef
- 2 cups elbow macaroni (uncooked)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 packet (1 ounce) taco seasoning
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup bell peppers, diced (mixed colors)
- 1 medium onion, diced
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups water
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring 2 cups of water to a boil, add a pinch of salt, and cook the elbow macaroni until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the diced onion and bell peppers for about 5 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain excess fat.
- Stir in the diced tomatoes, black beans, corn, taco seasoning, and cooked macaroni. Mix well and season with salt and pepper.
- Transfer the mixture to a greased 9×13 inch baking dish and sprinkle shredded cheese on top.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the oven at 350°F (175°C) or microwave individual portions.
- For longer storage, freeze in a freezer-safe container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Tex-Mex, Beef, Pasta, Bake, Casserole