Mexican Mostaccioli
A baked pasta dish blending spicy Mexican flavors with hearty mostaccioli pasta, cheese, beans, and ground beef.
Ingredients
- 12 oz mostaccioli pasta (or penne)
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 packet taco seasoning
- 1 cup salsa (mild or hot, your choice)
- 1 cup tomato sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1½ cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup sour cream (optional, for topping)
- Chopped cilantro (for garnish)
Instructions
- Cook the pasta:Boil mostaccioli according to package directions until al dente. Drain and set aside.
- Brown the meat:In a large skillet over medium heat, cook ground beef with onion and garlic until browned. Drain excess fat.
- Add flavor:Stir in taco seasoning, salsa, tomato sauce, and black beans. Let simmer for 5 minutes.
- Mix together:Combine the meat mixture with the cooked pasta and 1 cup of shredded cheese. Stir well.
- Assemble the casserole:Pour mixture into a greased 9x13-inch baking dish. Top with remaining cheeses.
- Bake:Bake at 375°F (190°C) for 20–25 minutes, or until cheese is bubbly and golden.
- Garnish and serve:Let cool slightly, then top with sour cream and chopped cilantro if desired.
Notes
- You can substitute rotini or penne if you don’t have mostaccioli.
- Use hot salsa or add jalapeños for extra heat.
- Make ahead and refrigerate before baking—great for meal prep!