Mexican Pasta Bake
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 on this great recipe!
Ingredients
- 12 ounces macaroni pasta
- 1 tbsp avocado oil
- 2 peppers, chopped, (red and green)
- 1 medium onion, chopped
- 1 lb ground beef
- 1/2 cup salsa
- 1 can black beans, drained and rinsed
- 1/2 cup plain yogurt
- 1/2 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
Calories: 604kcal, Carbohydrates: 71g, Protein: 31g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 216mg, Potassium: 424mg, Fiber: 8g, Sugar: 3g, Vitamin A: 124IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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