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Mexican Pasta? Sure, why not? I love Mexican food and Italian food always makes me happy. Combining them makes for a fun twist on some old favorites and turned into a great new recipe the kids really liked.
My favorite thing about this pasta the first time I made it was that it somehow managed to please all my kids with their opposing tastes. It made me laugh when my anti-spice pasta lover adored this meal and my anti-pasta spice lover adored it as well.
Apparently, it was just enough of a balance to please everyone. When you find a recipe like that, you hold on to it! Am I right?
Mexican Pasta
This pasta is a little bit Italian, a little bit Mexican and a whole lot delicious. Cheese, meat, veggies, and spices come together in an easy, enjoyable and fuss-free dinner.
I made this baked pasta with cellentani noodles this time but you could easily substitute whatever variety of pasta you have on hand like penne or bow tie noodles.
Peppers, onions, and garlic cooked together until slightly soft and fragrant get added to taco meat before being mixed with cooked pasta, covered in cheese and baked in the oven until bubbly.
If you use an oven safe pan with a lid to brown the meat and cook the veggies, this is one pan meal that requires little prep or cleanup effort. Leftovers can be stored in an airtight container and be reheated for lunch the next day.
Taco Seasoning
Mexican pasta is one of the many recipes where I like to put my Homemade Taco Seasoning to use. You can certainly use your store bought seasoning as well but it’s well worth it to try making your own.
Just a couple of minutes of adding ingredients together results in a perfect spice blend ready to add to fajitas, tacos, chili and anywhere else you’d use Mexican seasoning.
I like to quadruple the taco seasoning recipe when I make it so that I always have plenty on hand in the spice cabinet.
If you’re wondering where else you might use the Homemade Taco Seasoning, here are a few of our family’s favorites:
- The Best Taco Meat
- Black Bean, Beef, and Corn Nachos
- Spicy Mexican Stuffed Bell Peppers
- Beef and Spinach Tostadas
- Mexican White Bean and Cabbage Soup
- Hearty Pepper Chili
Mexican Pasta Toppings
After pulling this hot pasta bake from the oven, I served it topped with cilantro and sliced green onions. It would also be delicious with a little finely diced red onion, tomato or parsley as a garnish. The parsley is a great alternative for those who are cilantro avoidant.
You’re also welcome to serve it just as is and it will still be plenty delicious.
Pasta Recipes
Pasta is a go-to weeknight meal for a good reason. It’s simple, economical, versatile and delicious. If you’re stuck in a pasta rut, making the same recipes, again and again, it might be time to shake things up.
Mexican Pasta is a fantastic way to do just that and still make everyone in the family happy. Now that I know I love the combo of Mexican and Italian-inspired dishes, I may just try more variations on the concept, like this Mexican Pizza from Saving Dessert.
Baked Pasta
Baked pasta is a beautiful combination of pasta dish and casserole. I love how baking this Mexican pasta gives it a crust of hot melty cheese on the top.
Another baked pasta recipe I’m looking forward to trying is this Buffalo Chicken Pasta Bake I found over at Inside Bru Crew. It seems like a fantastic way to get a quick dinner on the table with minimal ingredients!
Mexican Pasta Recipe
- Preheat the oven to 350 degrees. Cook the pasta, drain and set aside. While the pasta is cooking, heat the oil in a large oven-safe skillet over medium-high heat. Add the peppers, onions, and garlic. Saute until barely softened. Transfer the cooked peppers and onions to a plate.
- Return the skillet to the stove and add the ground beef. Season generously with taco seasoning while cooking and crumbling the meat. When the meat has browned, add the peppers and onions back to the skillet. Add the green chile, enchilada sauce or salsa, black beans, and pasta to the skillet. Stir well to combine.
- Cover generously with cheese and place skillet in the hot oven. Bake for 10-12 minutes until the cheese has melted and is bubbling. Sprinkle with cilantro and green onions before serving.
Baked Mexican Pasta
Ingredients
- ½ pound cellentani noodles, or your favorite pasta
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 6 miniature bell peppers, sliced thin
- 1 medium yellow onion, chopped small
- 1 pound ground beef
- 3 tablespoons taco seasoning, homemade or store-bought
- 4 ounces chopped green chile
- 2 cups green chile enchilada sauce
- 15 ounce black beans, drained and rinsed
- 8-16 ounce shredded Pepper jack cheese
- 2 tablespoons cilantro, chopped small
- 2 green onions, sliced thin
Instructions
- Preheat the oven to 350 degrees. Cook the pasta, drain and set aside. While the pasta is cooking, heat the oil in a large oven-safe skillet over medium-high heat. Add the peppers, onions, and garlic. Saute until barely softened. Transfer the cooked peppers and onions to a plate.
- Return the skillet to the stove and add the ground beef. Season generously with taco seasoning while cooking and crumbling the meat. When the meat has browned, add the peppers and onions back to the skillet. Add the green chile, enchilada sauce or salsa, black beans, and pasta to the skillet. Stir well to combine.
- Cover generously with cheese and place skillet in the hot oven. Bake for 10-12 minutes until the cheese has melted and is bubbling. Sprinkle with cilantro and green onions before serving. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 11/9/11 – recipe notes and photos updated 5/20/19}
That is the most brilliant idea ever!
I like the fact that it has black beans in it. I sometimes have problems getting my protein.
I think just about everything goes with pasta!! This sounds delicious!!
What a yummy recipe! I go through stages with beans. I love them. I am bored with them and I love them, again. Right now, I love them so I love t his recipe.
Yum, this is so unusual, I can see how this would be a great family meal— my kids would love it.
This sounds awesome, Mexican flavours go well with so many other cuisines
Have never tried Mexican pasta before. Must try one day!
Wow, this sounds perfect! I love the addition of black beans and salsa, and I have all the ingredients on hand to make this! It looks like it would freeze and reheat well too.
Delicious – LOVE the flavors – this looks like a perfect supper in our house!
Mary x
Fantastic flavors and a twist on just about everything. I love it! It's going on the menu!
Lots of yummy love,
Alex aka Ma What's For Dinner
http://www.mawhats4dinner.com
The best of both worlds! This looks so tasty, and I'm glad I saw this before I went to the grocery store…now I know what we're having for dinner! Thank you for sharing with me…and for your kind words on my blog. They mean so much to me.
I agree.The pasta looks delicious and i am sure it tasted real good;)
This looks delicious, I know my family would love it.
Such a great idea to combine two cuisines! Pasta dish is really versatile. Japanese combine Japanese ingredients with pasta too, so why not? =) Looks so delicious~!
This looks amazing! I love the way you've combined the best of both worlds into one terrific recipe.
Quite different than the same ol', same ol. Kind of like a chili mac but more refined, I like it.
Love your recipes, Mary! Several I use over & over!
I’m so happy that you’re enjoying the recipes, Kathy!
What exactly is a “miniature” bell pepper? I am sure I could probably just thinly slice a large bell pepper but I want to be sure I am not misunderstanding. Thanks! Can’t wait to try this, it looks and sounds delicious!
You absolutely could just slice a regular bell pepper thinly. I had a bag of mini peppers (the kind you would be more likely to grab and snack on) in the fridge, so that’s what I used.
Thanks, Mary! I did put in a couple of medium bell peppers, one red and one yellow, thinly sliced and it was perfect! Love this dish!
Also, one other quick question: Which do YOU recommend/like the best? The salsa or the green enchilada sauce? Which one is used in the picture?
Also, I am thinking a pound of the cheese as opposed to the 8 oz. How about it? What is your preference?
Thanks so much!
I make this with green chile enchilada sauce most of the time and more cheese is always more fun, right? It’s delicious with salsa though, if that’s your preference.
Oh my gosh, Mary. This is going to be a favorite for us from now on! I made it last night and I will say that I did use 2 cups of the green enchilada sauce plus about a cup and a half of salsa because I added a few more of the Celentani noodles (which are perfect for this recipe!) and also a 12 oz package of frozen whole kernel corn, so I thought the extra liquid would help. I also chopped up my Cilantro and mixed it in and I used a pound of the Pepper Jack cheese that I grated myself and put on top. I don’t think I have ever had a better casserole dish EVER. This is so good! Thank you for the wonderful recipe and all of the others I have tried! BRAVO!!!
Made this last night. I cannot give enough stars on this one! It was the BEST! My husband never asks for seconds but last night he did! Wow. I am craving it again already and it makes such a large amount there is plenty for leftovers. If anyone makes this for potluck, you’d better be ready to hand out recipes, because EVERYONE will be raving over it! This is a 5 star winner!
I am absolutely thrilled that you loved the pasta, CP!