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Mexican Pasta Bake

This Mexican Pasta Bake is ideal for any busy weeknight, but yummy enough for serving to friends and guests. If you love Tex-Mex flavors, you’ll adore this easy meal.

Mexican Pasta 2

It wasn’t until I moved to the midwest that I realized how prominent a role “The Casserole” (aka hotdish) enjoys around here.  I now have many favorites, ranging from breakfast bakes and brunch bakes to dinner bakes.

Here’s a sassy twist on casseroles.  We’re kickin’ it up tonight with a Mexican Pasta Bake. This is such a fun change of scenery in the realm of pasta bakes!

My family loves taco nights, when we have a tempting spread of various goodies to fill our tacos with.

This Mexican pasta bake is almost like a taco in casserole form.  All the lively spices are seamlessly paired with pasta and baked to aromatic perfection!

Mexican Pasta

So, I totally realize we’re not talking authentic Mexican fare at this moment.  Hubby and I spent most of our lives in LA, and this really wouldn’t be found on any Mexican menu.  We  know it. 🙂

BUT this yummy dish is an awesome and super tasty way to change up your usual pasta bake routine.

Ground beef or turkey, taco seasoning, salsa, and cheese…you just can’t go wrong.  I made mine with whole grain penne, but feel free to use any pasta you like.  Rotini, Corkscrew, or Mafalda… have fun with it.  Enjoy!

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Baked Mexican Pasta

Mexican Pasta Bake

5 from 3 ratings
This Mexican Pasta Bake has all the delicious Tex Mex flavors you love. Easy weeknight meal the whole family will devour.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Author: Amy Dong


  • 2 TB olive oil
  • 1 lb ground beef , turkey
  • 1.25 ounce envelope taco seasoning
  • 1 jar mild chunky salsa, about 15-20 oz
  • 1 small green pepper, chopped and seeded
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 12 oz uncooked pasta of choice
  • 2 cups shredded Mexican blend cheese, divided
  • ½ cup light sour cream
  • chopped cilantro for garnish


  • Cook pasta in well-salted water to al dente only. Drain (don't rinse) and set aside.
  • In large heavy skillet, brown ground meat over medium heat. Drain if needed. Stir in taco seasoning, salsa, green pepper, garlic powder, onion powder, and oregano. Bring to boil, stirring. Immediately remove from heat.
  • Meanwhile, combine cooked pasta with 1 cup of the cheese and sour cream and mix well. Spoon into a greased 2-qt baking dish. Top with the meat mixture and remaining cheese.
  • Bake uncovered 350F for 30 minutes. Garnish with freshly chopped cilantro.

Nutrition (per serving)

Calories: 533kcal | Carbohydrates: 50g | Protein: 33g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 838mg | Potassium: 480mg | Fiber: 3g | Sugar: 3g | Vitamin A: 888IU | Vitamin C: 13mg | Calcium: 486mg | Iron: 3mg
Course: Dinner, Main, Past
Cuisine: Mexican

Source:  Chew Out Loud, adapted from taste of home

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Recipe Rating


    • Joyce
    • 5 stars

    Tasty dish. Used pepper jack and sharp chedder. Would definitely make it again.

      • Amy Dong

      Yay, glad you liked it, Joyce!

    • jnyanydts
    • 5 stars

    Changed it up a bit. Used a jelpeno instead of bell,pepper. Chopped onion and garlic instead of powder. Used enchilada sauce to mix the seasoning in the beef. Baked covered then uncovered for a final 10 mins. Delicious

      • chewoutloud

      Awesome! Thanks for being here and so glad you enjoyed!

    • toni

    Love black beans and mexicorn with ours too…..daughter throws avacado on at end

      • chewoutloud

      Love avocados! Great to see you here today, Toni 🙂

    • Beth Wilson

    I am so glad I found this place! This recipes sounds absolutely DELICIOUS. I LOVE every ingredient. I’m gong to have to try this, and soon. I will definitely report back and I can guarantee it will be a great report! Thank you for sharing. 🙂

      • chewoutloud

      Thanks for coming over and enjoy, Beth! 🙂

    • Laura T (@TheSpicedLife)

    Looks like a great weeknight dish!

    • A Wiener Dog in the Kitchen

    Looks really delicious!! I’ll bet it would make a great, quick, weeknight meal… Bookmarking this one to try very soon!

    • Lori

    Sounds quick and easy! Have you tried freezing it?

      • chewoutloud

      I haven’t tried freezing it. If I had to make ahead, I’d probably just freeze the meat sauce only. Not the pasta, because pasta takes on a weird texture after being frozen. You could make the meat sauce ahead and freeze it, and then just put together with fresh pasta when ready! 🙂

        • Teri

        Good idea and dinner will be ready in a flash

          • chewoutloud

          Thanks for coming over today, Teri! Enjoy

    • thehungrylinguists

    Love the idea of this recipe! Pasta and Mexican are yummy so together they must be amazing! Emily

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