Tex-Mex Pasta Bake
Tex-Mex Pasta Bake is a tasty layered casserole with a southwestern flavor flair that will soon become a family favorite! Ground turkey or chicken can be substituted for the ground beef.
- 1 package (9 ounces) STOUFFER'S Creamed Spinach, defrosted*
- 1 package (8 ounces) cream cheese, softened
- 1 package (16 ounces) dry penne pasta, prepared according to package directions
- 1 jar (16 ounces) salsa
- 1 pound ground beef, cooked, drained and crumbled
- 1 can (14.5 ounces) tomato sauce
- 1 tablespoon chili powder
- 1 cup (4 ounces) shredded cheddar or Monterey Jack cheese
Directions, Reviews, Nutrition
COMBINE creamed spinach and cream cheese in medium bowl. Combine pasta, salsa, beef, tomato sauce and chili powder in large bowl. Spoon half of pasta mixture into 13 x 9-inch baking pan; top with spinach mixture. Top with remaining pasta; cover.
BAKE for 30 minutes; uncover. Sprinkle with cheddar cheese; bake for an additional 10 minutes or until bubbly.
FOR FREEZE AHEAD:
PREPARE as above; do not bake. Do not sprinkle with cheddar cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
PREHEAT oven to 400° F.
BAKE, uncovered, for 45 to 55 minutes; uncover. Sprinkle with cheddar cheese; bake for an additional 10 minutes or until bubbly.
*DEFROST Creamed Spinach in microwave on MEDIUM (50%) power for 5 to 6 minutes.
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I was a bit skeptical about this one, as it had cream cheese and spinach in a Spanish-esque recipe, but the entire family enjoyed it. Even I enjoyed it, and I don't care for cream cheese.
I made this dish for a Labor Day party and it was a hit!!! It was so easy to make and tasted amazing!
A Keeper Recipe
This recipe was very easy to make. The combination of the cream cheese and creamed spinach made the dish very tasty. I added a small can of sliced olives to the casserole.
I work at a very popular casino and have made this dish several times for a buffet and for the employees in the employee dinning room and it is always a big hit!
easy and excellent
Made this the other night...very good...very simple...too good to be so simple! I plan to make this for my book club next month but might not use a full Tb of chili powder in case some of the ladies don't like very spicy food. Was excellent the next day for lunch too.
Serving Size: 1/8 of Recipe
Servings Per Recipe: 8
- Amount Per Serving
- Calories: 531
- Calories from Fat: 304
- Total Fat: 33.8g (52% of DV)
- Saturated Fat: 16.3g (82% of DV)
- Cholesterol: 98mg (33% of DV)
- Sodium: 865mg (35% of DV)
- Carbohydrates: 35.8g (12% of DV)
- Dietary Fiber: 3.7g (15% of DV)
- Sugars: 0g
- Protein: 21.6g
- Vitamin A: 58% of DV
- Vitamin C: 25% of DV
- Calcium: 25% of DV
- Iron: 37% of DV
*Percent Daily Values are based on a 2,000 calorie diet.