This One-Pan Tex-Mex Pasta Bake is a weeknight dinner hero-simple to throw together, packed with bold flavors, and a hit with the whole family. You only need one skillet and a few pantry staples to whip up this warm and cheesy meal. It's the kind of recipe you'll come back to again and again.
This dish is perfect for busy weeknights, especially when the weather gets cooler and you're craving something warm and satisfying. It's also great for casual get-togethers, game nights, or when you need to clean out the pantry.
This recipe was inspired by your Taco Stuffed Peppers - both bring bold Tex‑Mex flavors and easy prep. It also pairs perfectly with your Crockpot Chicken Fajitas for a full Tex‑Mex spread that's great for busy nights or casual gatherings.
Ingredients
- Ground beef adds a rich, savory base to the dish.
- Bow tie pasta gives this bake great texture and holds the sauce well.
- Salsa adds a punch of flavor and a little bit of heat.
- Cream of chicken soup makes the pasta creamy and comforting.
- Corn brings a sweet pop and color.
- Black beans add protein, fiber, and heartiness.
- Shredded Mexican cheese melts beautifully and ties all the flavors together.
See recipe card for quantities.
How to Make One-Pan Tex-Mex Pasta Bake
Preheat your oven to 350°F. In a large cast iron skillet, cook the ground beef over medium heat until browned. Break it up as it cooks, then drain any excess grease.
Meanwhile, bring a large pot of salted water to a boil. Cook the bow tie pasta for about 5 minutes - just until it starts to soften. Drain and set aside.
To the skillet with the beef, stir in the salsa, cream of chicken soup, corn, black beans, and half of the shredded cheese.
Add the pasta and gently mix everything together until combined.
Sprinkle the remaining cheese on top and bake uncovered for 30 minutes, until bubbly and golden.
Let it sit for a few minutes before serving. Enjoy!
Hint: If you're using a cast iron skillet, make sure to preheat it well and use a bit of oil before adding the beef to prevent sticking.
Substitutions & Variations
- Use ground turkey or chicken instead of beef if you want a leaner option.
- Swap the cream of chicken soup with a cream of mushroom or a homemade white sauce.
- Add chopped jalapeños or chili flakes for extra heat.
- Make it vegetarian by using plant-based meat and a veggie-based cream soup.
- Use a gluten-free pasta and soup to keep it gluten-free.
💭Crucial Success Tips
Don't overcook the pasta-since it finishes baking in the oven, slightly undercooking it during the boil step keeps it from getting mushy.
FAQ
Yes, penne or rotini work well too. Just don't overcook them before baking.
You can use cream of mushroom or a homemade white sauce.
It depends on your salsa. Use mild for less heat, or hot for more.
📖 Recipe
One-Pan Tex-Mex Pasta Bake
Ingredients
Method
- Preheat your oven to 350°F. In a large cast iron skillet, cook the ground beef over medium heat until browned. Break it up as it cooks, then drain any excess grease.
- Meanwhile, bring a large pot of salted water to a boil. Cook the bow tie pasta for about 5 minutes - just until it starts to soften. Drain and set aside.
- To the skillet with the beef, stir in the salsa, cream of chicken soup, corn, black beans, and half of the shredded cheese.
- Add the pasta and gently mix everything together until combined.
- Sprinkle the remaining cheese on top and bake uncovered for 30 minutes, until bubbly and golden.
- Let it sit for a few minutes before serving. Enjoy!
How to Store One-Pan Tex-Mex Pasta Bake
Let the pasta bake cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
You can also freeze it for up to 2 months. Reheat in the oven or microwave until warmed through.
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