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Mexican Pasta Bake

Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.

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( 74 Ratings)

74 Ratings

5 Stars 53%

4 Stars 26%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 30 )

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Prep Time 20 min
Total Time 60 min
Servings 0

Ingredients

1/2: pound lean ground beef

2 1/2: cups uncooked rigatoni pasta (8 ounces)

1: cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1: jar (24 ounces) Old El Paso® Thick 'n Chunky salsa

1: can (15 oz) Progresso® black beans, drained, rinsed

1 1/3: cups shredded Mexican cheese blend (6 ounces)

2: medium roma (plum) tomatoes, thinly sliced

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Directions

1 Heat oven to 350ºF. Grease 4-quart casserole.
2 Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
3 Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.
4 Cover and bake 35 to 40 minutes or until hot and cheese is melted.

EXPERT TIPS

Expert Tips

Rigatoni are short-cut (about 1 inch long), wide, tubular pasta with lengthwise grooves. The grooves and tube shape make it a perfect partner for chunky sauces.

Replace ground beef with ground turkey breast to lighten the calorie count of this dish.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 435
Calories from Fat: 125 ),

% Daily Value

Total Fat: 14 g; 14 %
(Saturated Fat 7 g, 7 % ),
Cholesterol: 45 mg; 45 %;
Sodium: 700 mg; 700 %;
Total Carbohydrate: 59 g; 59 %
(Dietary Fiber 8 g 8 % ),
Protein: 27 g; 27 %

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 20%;
Calcium: 28%;
Iron: 26%;

Exchanges:

4 Starch; 2 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 30 Reviews View All

Posted 2/5/2013 5:48:23 PM REPORT ABUSE MiMiMary said:

Rating:

I made this tonight and my son and I both really like it, therefore, we will be making this again. I changed a few things: Turkey instead of Beef, Cheddar Cheese instead of Mexican, Gluten-Free Noodles. And, since I didn't have a 4 quart casserole I made it in 2-2 quart with one going in the oven and another in the fridge for later.

This reply was: Helpful Inspiring

Posted 8/19/2012 6:56:55 AM REPORT ABUSE JamiesThots said:

Rating:

This was a HUGE hit! I made it for a Pinterest-themed office potluck and my coworkers really enjoyed it. I took it home and my husband loved it so much he had me make it again for the weekend. We made a few alterations to the recipe: Each time I used a whole pound of beef, not just half a pound. This made it more robust and hearty. I used garden rotini pasta instead of what it called for because well, it's what I had. Rotini is good for casseroles and will will continue using that for this dish. The first time I forgot the cilantro and then the second time I used it. It makes the dish taste completely different, but both very good. My husband says that without the cilantro, it's like a really good casserole from a potluck or a TV dinner casserole. With the cilantro, it tastes more "organic," which to him means it reminds him of casseroles made from his grandmother's garden. This is a FANTASTIC recipe!

This reply was: Helpful Inspiring

Posted 7/15/2012 11:02:21 AM REPORT ABUSE LeighCat said:

Rating:

This was a hit with my husband and my toddler! The leftovers were just as good as it was hot out of the oven. I did not change the recipe at all. I will be making it again soon!

This reply was: Helpful Inspiring