This Mexican pasta bake is perfect for a weeknight or any night where you need dinner on the table in about 20 minutes! The best part is it’s made using ingredients you probably already have stocked. It’s a win, win!
This easy bake is one of my go-to meals. It is both husband and toddler approved, so I enjoy putting it on the table. I also keep these ingredients stocked most of the time, so I can throw it together and double the recipe if unexpected guests come over.
Mexican Pasta Bake
Print RecipeIngredients
- 1 pound of lean ground beef
- 1/2 onion, diced
- 8 ounces of pasta (Rotini or Penne)
- 1 cup of cream of chicken, or 1 can
- 1 16-ounce container of salsa
- 1/2 cup of black beans
- 1 1/2 cup of shredded cheese
- Cilantro as garnish
- Sour cream as garnish
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Brown beef with onions in a large skillet and drain.
- Meanwhile, cook pasta according to the package instructions to al dente. Drain and rinse with cool water.
- Add cream of chicken, salsa, and black beans to beef. Stir well to combine. Allow warming for 1 minute.
- Add prepared pasta. Stir to combine.
- Transfer mixture to a lightly greased 11×7 pan. Top evenly and generously with cheese.
- Bake until cheese is melted and the dish is warm throughout.
- Top with garnish of choice. I recommend sour cream, cilantro and more cheese if desired!
