Baked Mexican Pasta

Mexican Pasta? Sure, why not? I love Mexican food and Italian food always makes me happy.  Combining them made for a fun twist and a great new recipe the kids really liked. 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.

Baked Mexican Pasta
recipe adapted from Recipes To Run On

1/2 lb cellentani noodles or your favorite pasta
1 lb ground beef
1 tablespoon olive oil
2 cloves garlic, minced
1 large green bell pepper, chopped
1 large yellow onion, chopped
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
32 oz salsa
1 1/2 cups cooked black beans, or 1 can drained and rinsed
2 cups shredded Monterrey jack cheese

Preheat the oven to 350 degrees. Cook the pasta, drain and set aside. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the peppers, onions and garlic. Saute until barely softened. Add the ground beef and brown. Add the spices to the skillet mixture and stir to combine.  Drain and set aside.

In a large bowl, combine the pasta, the skillet mixture,the beans and the salsa. Toss gently to combine. Pour half of the pasta mixture into a 9x13 dish. Sprinkle with 1/2 the cheese. Pour the remaining pasta over the cheese and then sprinkle the rest of the cheese over the last pasta layer. Place in the hot oven and bake for 15-20 minutes until the cheese is melted and bubbling.  Enjoy!

Click here for printable recipe