This post may contain affiliate links, view our disclosure policy.
My Tex Mex Casserole with Beef and Pasta is going to become a favorite recipe in your house! It will exceed all your expectations of a casserole. The whole-wheat pasta helps to cut carbs from this pasta dish and makes for a perfect weeknight dinner recipe. I’m also including the full-fat, full-flavor recipe version in case you want to indulge!
Want another Mexican themed meal? Make this slow cooker barbacoa recipe and turn into tacos, quesadillas, and more!
Tex Mex Casserole
Any kind of casserole has a comfort food feel to it. It just makes you feel good. Make Tex Mex Casserole for a dinner during the week. Make an extra one to give to friends and family who could use something to brighten their day. You can also make a double batch to put on in the freezer for a grab and bake type of meal.
Variations to Tex Mex Casserole with Beef and Pasta
When it comes to a casserole dish, anything goes. That includes this Tex Mex Casserole with beef and pasta! You can change things up to make the casserole your own.
- Instead of using pasta, try rice and make this a Tex-Mex Beef & Rice Casserole
- hide in spinach by cooking it down in tomato soup on the stove while the noodles are boiling
- change the ground beef to ground sausage or chorizo
- try using fresh basil, basil goes with anything tomato related
- eating a low carb or keto diet? Leave out the pasta and create as-is or use a low carb vegetable like zucchini noodles in its place
Ingredients
- penne pasta (Skinny Swap whole wheat)
- ground beef
- onion
- garlic
- condensed tomato soup (Skinny Swap low fat)
- black beans
- whole kernel corn
- diced tomatoes and green chiles
- chopped green chilies
- chili powder
- ground cumin
- Salt and black pepper
- four cheese blend or cheddar and pepper jack or Monterey jack
- tomato
How to Make Tex Mex Casserole with Beef and Pasta
Preheat the oven to 350° F. Spray a 13×9-inch baking dish with nonstick cooking spray and set aside.
Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to package directions. Drain and set aside.
In a large skillet over medium-high heat, cook the ground beef, onion and garlic until the beef is no longer pink, 7 to 8 minutes. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the skillet to the stovetop, turning the heat down to low.
Add the cooked pasta, soup, beans, corn, diced tomatoes, green chilies, chili powder, cumin, salt, and black pepper to the skillet and stir until well combined.
Transfer the pasta mixture to the prepared baking dish.
Sprinkle the cheese blend evenly over the top.
Bake uncovered in the oven until the cheese is melted and casserole is heated through 18 to 20 minutes.
Top with the diced tomato before serving.
Tex Mex Casserole with Beef and Pasta
Ingredients
- 8 ounces penne pasta Skinny swap whole wheat
- 1 pound lean ground beef
- 1 small onion diced
- 2 teaspoons minced garlic
- 10.5 oz condensed tomato soup Skinny swap reduced fat or healthy request
- 1 15-ounce can reduced-sodium black beans, drained and rinsed
- 1 15.25-ounce can low-sodium whole kernel corn, drained
- 1 10-ounce can Ro*Tel® "Original" diced tomatoes and green chilies
- 1 4.5-ounce can chopped green chilies
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1/2 cup cheddar cheese Skinny swap 1/2 cup shredded reduced-fat four cheese Mexican blend
- 1/2 cup pepper jack Skinny Swap: Reduced Fat monterey jack
- 1 tomato diced
Instructions
- Preheat the oven to 350° F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, cook the ground beef, onion and garlic until the beef is no longer pink, 7 to 8 minutes. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the skillet to the stovetop, turning the heat down to low.
- Add the cooked pasta, soup, beans, corn, diced tomatoes, green chilies, chili powder, cumin, salt and black pepper to the skillet and stir until well combined.
- Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded cheese evenly over the top. Bake uncovered in the oven until the cheese is melted and casserole is heated through, 18 to 20 minutes.
- Top with the diced tomato before serving.
Nutrition
did you make this recipe?
Make sure to follow on Pinterest @ourfarmerhouse and on Instagram @ourfarmerhouse
Stay Connected!
I love comments from you, so feel free to leave your thoughts and let’s chat more below! You can also follow the Farmers on your favorite social platform!
Join The
Farmer House Family
Subscribe to our weekly newsletter for exclusive content offers and access – just like family.