Tex-Mex Pasta Bake

Tex-Mex Pasta Bake

In this recipe:

based on 32 reviews
This Looks YUMMY!
14
10 min.
prep
65 min.
total
8 Servings

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.

Ingredients

  • 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
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PREHEAT oven to 400° F.

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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Family approved

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.

- kitten Merbler from Germantown, MD

Amazingly Delicious

I made this dish for a Labor Day party and it was a hit!!! It was so easy to make and tasted amazing!

- Kristen Carson from San Antonio, TX

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.

- HELEN LIM from Elk Grove, CA

Da Bomb

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!

- Patrickl from Lacey Washinton

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.

- sarah from libertyville, il

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Nutrition Facts

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.

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