You will love this healthy Mexican pasta bake recipe! It is super comforting, veggie loaded, protein packed and a perfectly balanced meal for your next family dinner! Maybe a Mexican noodle casserole never came to mind before… but once you try it, you’ll be hooked!
Mexican pasta bake recipe
We are so obsessed with this mexican pasta bake, and have been for years! This recipe was originally created in 2010. That means it’s been a winner for 10 years now!
Kids love this Mexican noodle casserole, because pasta is always a hit.
My hubby loves it because it’s hearty and filling.
I love it because its nutritious and EASY to make.
Family dinner winner!
Here’s what you’ll need…
- macaroni pasta
- avocado oil
- peppers
- onion
- ground beef
- salsa
- black beans
- plain yogurt
- frozen corn,
- sharp cheddar
- taco and fajita seasoning mix
How to make mexican pasta bake
- Pre-heat your oven to 350 degrees and coat a large casserole dish in olive oil spray.
- Bring a pot of water to a boil and cook the pasta according to package directions. Drain noodles and set aside.
- Heat a large skillet to medium heat and add the avocado oil. Add the peppers and onion in and saute for 7-9 minutes, until veggies are soft. Add in the ground beef and continue to cook until the meat it no longer pink.
- Combine the beef/veggie mixture in a bowl with the noodles, salsa, beans, yogurt, corn, half the cheese cheese and taco and fajita seasoning mix. Stir together and pour into the prepared casserole dish. Top with remaining cheese.
- Bake for 15 minutes, until fully warmed through and the top becomes a bit crispy. Serve with your favorite taco toppings!
Substitution ideas
- Use any ground meat for the taco meat – beef, turkey, chicken, bison or pork
- Want extra beans? Add them in. Want no beans? Omit them. You can use pinto beans in here as well!
- Load up even more veggies. Do you have extra zucchini and carrots in your fridge? Saute them along with the peppers and onions for even more veggie loaded goodness.
- Use any type of pasta here.
- Keep it dairy free by omitting the cheese and using a plain coconut milk yogurt.
Looking for more family dinners? Try these
Mexican Pasta Bake
Ingredients
- 12 ounces macaroni pasta
- 1 tbsp avocado oil
- 2 peppers, chopped (red and green)
- 1 medium onion, chopped
- 1 lb ground beef
- ½ cup salsa
- 1 can black beans, drained and rinsed
- ½ cup plain yogurt
- ½ cup frozen corn, defrosted
- 1 cup sharp cheddar, grated (half in the mixture, half on top)
- 2 tbsp taco and fajita seasoning mix
Instructions
- Pre-heat your oven to 350 degrees and coat a large casserole dish in olive oil spray.
- Bring a pot of water to a boil and cook the pasta according to package directions. Drain noodles and set aside.
- Heat a large skillet to medium heat and add the avocado oil. Add the peppers and onion in and saute for 7-9 minutes, until veggies are soft. Add in the ground beef and continue to cook until the meat it no longer pink.
- Combine the beef/veggie mixture in a bowl with the noodles, salsa, beans, yogurt, corn, half the cheese cheese and taco and fajita seasoning mix. Stir together and pour into the prepared casserole dish. Top with remaining cheese.
- Bake for 15 minutes, until fully warmed through and the top becomes a bit crispy. Serve with your favorite taco toppings!
Nutrition
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how they turned out!
XO
Heather
*Originally published in October 2010. Updated September 2020.*
6 comments
this looks very appetizing, i never tried this dish before. i will be happy to try this out soon i know my husband would love this. thank you for sharing this. have a lovely weekend.
This dish sounds great! I love when experiments turn out tasty. I love mexican food so any rendition of that is right up my alley!
ow ow ow! Looks so good! I love that you used yogurt and avocado. Bakes are great because they're good the first, second, third…etc time around! Have a good weekend <3
This sounds wonderful! Love your blog!
this sounds AWEEEEESOME! I dk why i dont bake noodles enough- they are so good baked, esp with cheeese!
[…] made a similar mexican pasta bake before, but wanted to simplify the dish even more. By keeping it vegetarian I didn’t have to […]