Mexican Pasta Casserole

This Mexican Pasta Recipe is made with lots of shelf-stable and frozen ingredients, so it’s super easy to pull together even when you haven’t been to the store in awhile. Tastes even better reheated the next day!

Mexican Pasta Casserole

I’m kind of known for my food mashups around here. Whether it’s Crab Rangoon Pizza or Hot Dog Nachos, I’ve always liked taking my family’s favorite foods and re-mixing them into new ideas.

This Mexican Pasta recipe combines the cheese and pasta goodness of mac and cheese with the zesty flavors of chorizo tacos.

The combination of flavors and textures will have your family coming back for seconds. And the best part? It’s packed with veggie and fiber goodness.

Mexican Pasta Casserole Ingredients

• pasta – the base of the casserole. I like penne here, but any short shape will work!
• chorizo – adds a spicy, flavorful protein.
• black beans – adds additional protein and fiber, making the dish more filling.
• tomato sauce – helps bind all of the ingredients together and adds moisture.
• vegetables – I like to use a frozen blend of classic mixed vegetables (carrots, corn, green beans and peas).
• cheese – Colby Jack cheese gives us that melty, rich goodness.
• sour cream – adds a creamy texture and tangy flavor.
• cilantro and green onions – optional garnishes to freshen up the dish.

How to Make Mexican Pasta

1. PREP. Preheat the oven and spray a 9 x 13-inch baking dish with nonstick spray.
2. PASTA. Cook pasta in a large pot of salted water according to package directions. Drain the pasta and return it to its pot.
3. CHORIZO. Cook the chorizo in a large skillet, breaking it up as it cooks.
4. EVERYTHING ELSE. Add the beans, tomato sauce, vegetables, some of the cheese, sour cream and chorizo to the pasta pot and stir until everything is well combined. Transfer it to the baking dish and sprinkle it with the rest of the cheese.
5. BAKE. Transfer to the oven and bake until the edges are bubbly. Serve garnished with cilantro and green onions.

‌Mexican Pasta Dish Variations

• CHEESE – If you don’t have Colby Jack, other cheeses like Cheddar and Monterey Jack will work well here.
• MEAT – If you’re not into chorizo, use ground beef seasoned with a bit of taco seasoning.
• VEGETABLES – You can use whatever frozen veggies are your favorites here.

What to Serve With This Mexican Pasta Bake

This Mexican style pasta is a complete meal on its own, but you can serve it with our recipe for garlic bread or easy yeast rolls for mopping up any extra sauce.

Storing Mexican Pasta Dish Leftovers

If you have leftovers, transfer them to a storage container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.