Mexican Pasta Bake
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!
Ingredients
- Nonstick cooking spray
- 12 ounces penne pasta
- 1 pound chorizo casings removed if necessary
- 1 can black beans, rinsed and drained 15 ounces
- 1 can tomato sauce 15 ounces
- 2 cups classic mixed frozen vegetables carrots, corn, green beans and peas
- 1 ½ cups shredded Colby Jack cheese divided
- 1 cup sour cream
- Chopped cilantro and green onions for garnish
Instructions
- Preheat oven to 350 degrees F. Spray 9 x 13-inch baking dish with nonstick spray.
- Heat large pot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain and return pasta to pot.
- Meanwhile, in large skillet, cook chorizo over medium-high heat 8 to 10 minutes or until fully cooked, using side of spoon to break up meat. Spoon off excess fat and discard.
- Add beans, tomato sauce, vegetables, 1 cup cheese, sour cream and chorizo to pasta; stir until everything is well combined. Pour into prepared baking dish; sprinkle with remaining 1/2 cup cheese.
- Transfer to oven and bake 25 minutes or until edges are bubbly. Serve garnished with cilantro and green onions.
Notes
- You can prepare this casserole ahead of time and refrigerate it for up to 3 days before baking.
- Cook the pasta just to al dente or even slightly under. It will continue cooking as it bakes.
Calories: 763kcal, Carbohydrates: 71g, Protein: 36g, Fat: 37g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 101mg, Sodium: 1053mg, Potassium: 900mg, Fiber: 11g, Sugar: 7g, Vitamin A: 4411IU, Vitamin C: 17mg, Calcium: 332mg, Iron: 5mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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