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Mexican Pasta Bake
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5 from 1 vote

Mexican Pasta Bake

You will love this mexican pasta bake! It is super comforting, veggie loaded, protein packed and a perfectly balanced meal for your next family dinner!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: dinner, Pasta
Servings: 6
Calories: 604kcal
Author: Heather


  • 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


  • 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.
    how to make Mexican pasta bake
  • 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.
    how to make Mexican pasta bake
  • Bake for 15 minutes, until fully warmed through and the top becomes a bit crispy. Serve with your favorite taco toppings!
    how to make Mexican pasta bake


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