I came up with this recipe in the best way possible – trying to clean out my fridge. We had left over taco meat and what usually happens is taco salad, more burritos or taco omelets (mmm those are good!).
The day Mexican Pasta Bake came alive in my kitchen I had arrived home from work, tired and just wanting to lay on the couch with Jacob, Netflix and my silly cuddly animals.
Jacob was not taking the queue so I quickly threw this together and in the oven. The result was so delicious that I’ve made it again without random leftovers.
Mexican Pasta Bake
1 lb taco meat (1 lb ground beef cooked with 4 tbsp taco seasoning and a bit of water)
6 ounces whole wheat egg noodles
1 can pinto beans, drained and rinsed
3 peppers (2 bell peppers and 1 anaheim), de-seeded and chopped
1 medium onion, chopped
1 cup cherry tomatoes, chopped
1 cup frozen corn, defrosted
1 peach, chopped
1/2 cup plain yogurt
1/4 cup salsa (peach salsa works well in this)
1 cup sharp cheddar, grated (half in the mixture, half on top)
Pre-heat your oven to 350 degrees and coat a large casserole dish in olive oil spray.
Cook your pasta to al dente according to directions. I like the egg noodles because they take about 5 minutes to cook – great for quick meals.
Once the pasta is done cooking combine everything in a large bowl (only half of the cheddar) and stir until the creamy yogurt and salsa is evenly distributed.
Pour into the prepared dish and top with remaining 1/2 cup of cheese.
Serve with your favorite taco toppings – avocado, salsa or sour cream/plain yogurt.
The peach may seem like a strange addition to this but with the hotter anaheim pepper it compliments the dish well. Leftovers are superb.
Requests for this dish come with open arms because it is so easy to make and the outcome is comforting and delicious.