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. Barefeet In The Kitchen creator video with Mary YounkinPlay Video
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
- Taco Soup
- Mexican Beef and Vegetable Stew
- 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. Mushroom Florentine Pasta and this Creamy Mushroom Pasta are two more pasta dishes I love making and eating that differ from the standard noodles and red sauce.
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.