Mexican Pasta Bake
A quick and easy pasta bake recipe inspired by Mexican flavors. This dish is perfect for a weeknight dinner.
Ingredients
- ●8 oz Paccheri pastaAny pasta shape will work, but paccheri is recommended for this recipe.
- ●2 tsp Quick taco seasoningYou can use store-bought taco seasoning or make your own.
- ●1 cup Crispy tortilla stripsTo make crispy tortilla strips, cut tortillas into strips and bake in the oven at 350°F (180°C) for 10 minutes.
- ●1 cup Shredded cheeseYou can use cheddar, Monterey Jack, or a combination of cheeses.
- ●1 cup Diced tomatoesYou can use fresh or canned diced tomatoes.
- ●1/2 cup Diced onionYou can use fresh or frozen diced onion.
- ●1/4 cup Chopped cilantroYou can use fresh or dried cilantro.
- ●1/2 cup Sour creamOptional, but adds a nice tangy flavor to the dish.
- ●1/2 cup SalsaYou can use store-bought or homemade salsa.
- ●to taste SaltUse salt to taste, but be mindful of the amount of sodium already present in the taco seasoning and cheese.
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the paccheri pasta according to the package instructions until al dente. Drain and set aside.
- 3
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- 4
Add the taco seasoning to the skillet and cook for 1 minute, until fragrant.
- 5
Add the diced tomatoes to the skillet and cook for 2-3 minutes, until they start to break down.
- 6
Stir in the shredded cheese until melted and well combined.
- 7
In a large bowl, combine the cooked pasta, taco mixture, and crispy tortilla strips. Mix well to combine.
- 8
Transfer the pasta mixture to a baking dish and top with additional shredded cheese.
- 9
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
- 10
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped cilantro and a dollop of sour cream, if desired.
- 11
Serve hot and enjoy!