Mexican Pasta Bake
Recipe type: Dinner: Pasta
Total time: 
Serves: 6
  • ½ lb of your favourite pasta
  • 1 lb lean ground beef
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 large red or green bell pepper, chopped
  • 1 jalapeno, seeded and finely chopped
  • 1 medium onion, chopped
  • ½ tsp cumin
  • 1 tsp chili powder
  • ½ tsp each salt and pepper
  • 1 can black beans, rinsed and drained
  • 1½ cups salsa
  • 1½ cups tomato sauce
  • Handful of chopped parsley or cilantro (optional)
  • 1 Tbsp lemon or lime juice
  • 3 cups shredded Monterey Jack and/or cheddar cheese
  1. Preheat oven to 350. Spray a 9x13" pan (or two 8x8" pans) with cooking spray and set aside.
  2. Cook pasta according to package directions. Meanwhile, heat the oil in a large skillet over medium heat. Add the chopped peppers, onion, and garlic and saute just until softened. Add ground beef and cook until no pink remains. Drain any fat, then add spices to the mixture and stir to combine (if you don't have cumin/chili powder you can substitute taco seasoning - it's the same thing, but then omit the added salt). Add beans, salsa, tomato sauce, parsley, and lemon juice and stir to combine.
  3. Toss meat mixture with cooked pasta. Pour half the pasta mixture into prepared dish(es) and sprinkle with half the cheese. Top with remaining pasta and finish with remaining cheese. Bake in the oven for 15-20 minutes, until cheese is bubbly and melted.
Delicious served with sour cream and tortilla chips! This also freezes well; to cook, thaw in refrigerator overnight and reheat in 350 degree oven for 45 minutes.
Recipe by Hidden Ponies at