An Easy and Cheesy Mexican Pasta Casserole

Are you looking for a dinner that combines the comforting, cheesy goodness of a classic pasta bake with the vibrant, savory flavors of a taco?

Then you have found the perfect recipe. Today, we’re making a delicious and incredibly easy Mexican pasta casserole that is a guaranteed hit for a busy weeknight.

This dish is a fantastic and fun fusion of Italian and Mexican cuisines. We’ll be taking tender pasta and tossing it with a rich and savory taco-seasoned ground beef, sweet corn, and hearty black beans.

Everything is then baked in a cheesy, saucy mixture until it’s hot, bubbly, and absolutely irresistible. It’s like a deconstructed taco in a convenient, scoopable casserole form.

This is the ultimate one-pan wonder that is perfect for a busy evening and makes for fantastic leftovers. Let’s get our baking dishes ready!

Essential Tools

• 9×13 inch Baking Dish
• Large Skillet or Dutch Oven
• Large Pot for Cooking Pasta
• Colander
• Spatula or Large Spoon
• Cheese Grater

Quick Recipe Snapshot

Here’s a quick look at the timeline for this crowd-pleasing and easy-to-assemble bake.

Ingredients

This easy casserole uses a handful of smart shortcuts and pantry staples for a speedy and flavorful meal.

For the Casserole:

• Rotini or Penne Pasta: 1 lb.
  • 4-5 servings: 8 oz
  • 8-10 servings: 1 lb
• Lean Ground Beef: 1.5 lbs.
• Onion: 1, chopped.
• Garlic: 3 cloves, minced.
• Taco Seasoning: 1 (1 oz) packet.
• Red Enchilada Sauce: 1 (15 oz) can.
• Diced Tomatoes with Green Chiles: 1 (10 oz) can, undrained (like Ro-Tel).
• Black Beans: 1 (15 oz) can, rinsed and drained.
• Corn: 1 (15 oz) can, drained.
• Shredded Mexican Blend Cheese: 3 cups, divided.

The Flavor Architects A Look at the Ingredients

• Taco Seasoning: This is a fantastic shortcut that instantly infuses the ground beef with a warm, savory, and familiar blend of chili powder, cumin, and other spices, forming the flavor base of the casserole.
• Enchilada Sauce & Diced Tomatoes with Chiles: This combination creates an instant, complex sauce. The enchilada sauce provides a deep, savory chile flavor, while the diced tomatoes with chiles add a chunky texture and a bright, zesty tang.
• Rotini Pasta: The shape of the pasta is important. The tight spirals of rotini are fantastic at trapping the sauce and holding onto all the other ingredients like the beans and corn, ensuring a perfect bite every time.
• Shredded Cheese: This is the delicious “glue” of the dish. Mixing it into the casserole and layering it on top is essential for that signature gooey, cheesy texture and a beautiful golden-brown crust.
• Black Beans & Corn: This classic duo adds wonderful texture, a boost of fiber, and a subtle sweetness that perfectly complements the savory beef and the zesty sauce.

Cooking Instructions

This crowd-pleasing casserole is a simple process of combining and baking, making it a perfect recipe for any night of the week.

Step 1: Prepare the Pasta and the Beef

First, preheat your oven to 375°F (190°C) and put a large pot of salted water on to boil. Cook your pasta according to the package directions until it is just al dente.

While the pasta cooks, prepare the meat sauce. In a large skillet or Dutch oven over medium-high heat, brown the ground beef with the chopped onion, breaking the meat apart with a spoon.

Once the beef is cooked through, it is very important to drain off all the excess fat from the skillet.

Step 2: Create the Savory Sauce

Return the skillet with the beef and onions to the heat. Add the minced garlic and the taco seasoning packet to the skillet.

Stir and cook for about one minute until the spices are very fragrant. Pour in the can of enchilada sauce and the undrained can of diced tomatoes with green chiles.

Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer.

Step 3: Combine all the Ingredients

Once the sauce is simmering, stir in the rinsed black beans and the drained corn. When your pasta is cooked and drained, add it directly to the skillet with the meat sauce.

Add 2 cups of the shredded cheese to the pan. Stir everything together until the pasta is fully coated in the sauce and the cheese is starting to melt and get stringy.

Step 4: Assemble and Bake to Bubbly Perfection

Carefully pour the entire pasta and meat mixture into a 9×13 inch baking dish and spread it out into an even layer.

Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole. Place the baking dish in the preheated oven and bake, uncovered, for 20-25 minutes.

The casserole is done when it is hot all the way through and the cheese on top is completely melted and a beautiful golden-brown. Let the casserole rest for 5-10 minutes before serving.

Recipe Variations

This easy casserole is a perfect base for your own favorite flavors.

• Make it Spicy: For a spicy casserole, use a “hot” taco seasoning or enchilada sauce, and substitute the Mexican cheese blend with a pepper jack cheese. You can also add a finely diced jalapeño to the skillet along with the onion.
• Different Proteins: This recipe works wonderfully with a pound of ground turkey or even shredded rotisserie chicken instead of the ground beef.
• Creamy Version: For a richer, creamier casserole, stir in 4 ounces of softened cream cheese along with the shredded cheese in Step 3 until it has melted into the sauce.

Serving Suggestions

This is a hearty, all-in-one meal that doesn’t need much else.

• Top it Off: The best way to serve this casserole is with a dollop of cool sour cream and a sprinkle of fresh chopped cilantro. Diced avocado or a scoop of guacamole is also a fantastic addition.
• Simple Green Salad: A crisp and simple green salad with a zesty lime vinaigrette is the perfect fresh and light accompaniment to the rich, cheesy casserole.
• With a Crunch: A few crushed tortilla chips sprinkled over the top of each serving adds a wonderful, fun crunch.

Storage & Reheating Tips

This casserole makes for fantastic leftovers and is a great dish to make ahead.

• Storage: Let the casserole cool completely. Cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
• Reheating: Reheat individual portions in the microwave until hot. To reheat a larger portion, place it in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 20-25 minutes, or until heated through.

Common Mistakes & Fixes

FAQs

Can I assemble this casserole ahead of time?

Yes, this is a perfect make-ahead meal. You can fully assemble the entire casserole, cover it tightly with foil, and store it in the refrigerator for up to 24 hours.

You may need to add about 10-15 minutes to the total baking time since it will be starting from cold.

Can I freeze this Mexican pasta casserole?

Yes, this casserole freezes very well. Assemble it in a freezer-safe baking dish, but do not bake it. Cover the dish tightly with a layer of plastic wrap and then a layer of foil.

It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before baking as directed for the best results.

Can I make this a vegetarian casserole?

It’s very easy to make this vegetarian. Simply omit the ground beef and add an extra can of beans (like pinto beans) to the filling.

You could also add a cup of sautéed mushrooms for an extra “meaty” texture.

Enjoy Your Cheesy, Comforting Casserole!

You are now ready to make a delicious and incredibly easy Mexican pasta casserole that the whole family will love.

It’s the perfect solution for a busy weeknight, delivering all the comforting flavors of tacos and pasta in one simple dish. Enjoy!