Tex-Mex Pasta Bake

"This is a really good quick meal -- great for weeknight family dinners. You'll probably want to experiment with how much Tabasco to use. I suggest going easy at first. No need to have the whole family in tears on the first go. :)"
 
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Ready In:
35mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Cook penne according to directions and drain.
  • Cook ground beef and onion in a large skillet. Drain off fat, then add chili powder, diced tomatoes, tomato sauce, salsa and chilies, and cook for about 5 minutes.
  • Toss pasta and sauce together and spoon into a 13x9-in. baking dish. Top with the cheese and bake at 350 degrees for 20 minutes, then serve.

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Reviews

  1. I have to admit, I did make a few adjustments. I was short of pasta, so I threw in a can of drained pinto beans. Also, I had several containers of frozen tomato sauce, so I didn't measure that, just guessed. Instead of Tabasco sauce, I used a few dashes of Cholula hot sauce (my favorite/less vinegar.) Otherwise, I stuck to the recipe except for using salt-free tomatoes and tomato sauce. I did add a tad bit of salt to make up for that after tasting. I suggest that you top the cheese with a thin layer of crushed tortilla chips. (I felt there was something lacking, so I crushed up a few and added it to the serving on my plate. It was an improvement.) I will most likely make this again. It was quick and easy, and hubby wanted seconds, so that was the clue that he liked it too.
     
  2. This is absolutely fantastic. I used several shakes of Tobasco but we really like things hot at my house. Everything blends together so well and this is so easy to put together. This is a keeper. Thank you so much for sharing this recipe! Melanie
     
  3. This was fabulous!! Very quick and easy to make! I will definitley be making this again for my family!
     
  4. Very Good recipe!!! My boyfriend and I really enjoyed this one. The only thing I couldn't add to it was the Tabasco. Definitely one I will use again!!!!
     
  5. Very good! I used a hot salsa and added some sliced olives. Thanks for sharing! **Made for Fall PAC 2009**
     
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Tweaks

  1. I have to admit, I did make a few adjustments. I was short of pasta, so I threw in a can of drained pinto beans. Also, I had several containers of frozen tomato sauce, so I didn't measure that, just guessed. Instead of Tabasco sauce, I used a few dashes of Cholula hot sauce (my favorite/less vinegar.) Otherwise, I stuck to the recipe except for using salt-free tomatoes and tomato sauce. I did add a tad bit of salt to make up for that after tasting. I suggest that you top the cheese with a thin layer of crushed tortilla chips. (I felt there was something lacking, so I crushed up a few and added it to the serving on my plate. It was an improvement.) I will most likely make this again. It was quick and easy, and hubby wanted seconds, so that was the clue that he liked it too.
     

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