Total Time
Prep 20 mins
Cook 30 mins

This started with Mexican Penne by Karen=^..^=, but I changed it so much that I thought I would post my additions as a separate recipe. This makes a TON- a 9x13 lasagna pan filled FULL when I make it, but could easily be halved if desired. This would also divide well to make one and give one away to a family that just had a baby or is dealing with illness. I use whole grain pasta, lean beef, low fat cheese and lower sodium canned products where possible, and this is actually a fairly nutritious meal that tastes like melty comfort food. You can adjust heat levels depending on your family's tastes by choosing hotter or milder seasoning/salsa/tomatoes. I haven't tried freezing this, but think it might do okay with that- if you try it, please let me know!

Ingredients Nutrition


  1. Heat oven to 350.
  2. Bring a large pot of water to a boil and when it is ready cook pasta- make sure to leave pasta al-dente as it will be going into the oven and you don't want it to be too soft.
  3. Brown ground beef in large skillet and drain.
  4. Add taco seasoning according to package directions- using liquid from Rotel in place of the water, adding additional water only if needed.
  5. Add onion and diced peppers, cook 5 to 6 minutes or until veggies are slightly tender.
  6. Add canned goods and 10 oz salsa and stir to combine.
  7. When pasta is done, drain and return to large pot. Add beef/veggie/bean mixture and mix gently.
  8. Spray casserole dish lightly with nonstick spray.
  9. Add half the pasta, top with one cup cheese, then the other half of pasta. Top with remaining cheese.
  10. Cover with foil (may want to spray the foil as well so it doesn't stick to the top of the casserole), and bake covered for 30 to 40 minutes.
  11. Allow to stand 5 to 10 minutes, then serve.