💡 Recipe Snapshot
- •The Casserole: A hearty pasta bake packed with seasoned ground beef, bell peppers, corn, and kidney beans in a rich tomato sauce.
- •Time Needed: Quick weeknight dinner with minimal prep time before popping it straight into the oven.
- •Method: Whip up the savory sauce base right in your Thermomix®, then bake under a bubbling layer of melted cheese.
Mexican Pasta Bake: a mouthwatering combination of tender pasta, savory ground beef, and colorful veggies.
This easy recipe brings together all the bold flavors of Mexican-inspired cooking with the cozy comfort of a baked casserole.
It’s the ultimate crowd-pleasing dinner—perfect for busy weeknights or feeding a hungry family on the weekend.
With my simple, step-by-step instructions, I’ll show you just how effortlessly you can whip up an insanely delicious homemade Mexican pasta bake in your Thermomix®!
Why You’ll Love This Mexican Pasta Bake:
- It’s a super easy recipe that perfectly combines savory, comforting flavors with amazing textures.
- The ultimate solution when you need a quick weeknight dinner that still feels extra special.
- Totally customizable—feel free to toss in your favorite ingredients to make it your own!
My Top Tips for Making the Best Mexican Pasta Bake
Undercook your pasta slightly! It will finish baking to perfect al dente tender perfection in the oven.
If you’re not using a Thermomix®, just brown the ground beef in a skillet before combining your ingredients.
Mix and match different colored bell peppers to give the dish a gorgeous, vibrant pop of color.
Top with fresh herbs like chopped cilantro right before serving for an extra burst of fresh flavor.
Easy Recipe Variations
Make it Vegetarian: Skip the ground beef and load up on extra veggies instead! Black beans, spinach, mushrooms, or even diced tofu make amazing protein-packed options.
Spicy Kick: If you love a little extra heat, feel free to toss in some fresh or pickled jalapeños along with the seasonings.
Greek Twist: Give this casserole a Mediterranean vibe by adding crumbled feta cheese, sliced olives, and sun-dried tomatoes.
Garnish: Top the bake with freshly chopped cilantro, green onions, or diced jalapeños for an extra burst of fresh flavor.
What Should I Serve with This Dish?
Honestly, this dish is a complete meal all on its own! But if you want to round things out, here are a few fun side ideas:
Try serving this Mexican pasta bake with a scoop of guacamole, a dollop of sour cream, or a crisp green side salad.
Top it off with fresh avocado slices for a rich, creamy touch.
Can I Make This Ahead and Store Leftovers?
You can definitely prep this pasta bake ahead of time and keep it in the fridge, but I highly recommend baking it fresh—that’s when it tastes its absolute best!
Leftovers will keep nicely in the fridge for 2 to 3 days, but I don’t recommend freezing this dish.
Mexican Pasta Bake FAQs
What You’ll Need for This Mexican Pasta Bake
- 12 oz short pasta (about 350 g)
- 1 lb ground beef (or a beef/pork blend)
- 2 bell peppers (1 yellow, 1 red)
- 1 yellow onion
- 1 garlic clove
- 1 1/2 tbsp olive oil
- 1 (14.5 oz) can diced tomatoes, drained
- 3 tbsp tomato paste
- 2/3 cup water
- 1 small can sweet corn (drained, about 5 oz)
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 1/2 cups shredded cheese (such as Mexican blend, Cheddar, or Monterey Jack)
- 1 tsp smoked paprika (or sweet paprika)
- 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 2 tsp salt
- 1/2 tsp black pepper
Note: You’ll find the full list of ingredients and step-by-step instructions further down in the recipe card.
How to Make Mexican Pasta Bake
Instructions:
First, cook the pasta in a large pot of boiling salted water.
Shave about 2 to 3 minutes off the normal cooking time on the package—the pasta will finish cooking in the oven and you don’t want it to get mushy. Drain thoroughly in a colander.
Rinse the kidney beans well under running cold water and let them drain. Drain the corn.
Then, preheat your oven to 350°F (180°C).
Next, wash, core, and roughly chop the bell pepper, then add it to the mixing bowl. Chop for 2 sec / speed 5 and transfer to a bowl.
Peel and quarter the onion, and peel and halve the garlic. Add both to the mixing bowl and chop for 5 sec / speed 6. Scrape down the sides of the bowl with the spatula and repeat.
Add the oil and sauté for 3 min / 250°F (120°C) / speed 1.
Now, add the ground beef.
TM5® Version: Break up the ground beef slightly before adding it to the mixing bowl, then sauté for 5 min / Varoma® / reverse mode / speed 1.
TM6® Option: The TM6® can actually brown meat, though only when using specific guided recipes. To do this, select a recipe like “Currywurst” from your Thermomix® menu. Then add the ground beef to the mixing bowl (be sure to break it up a bit first rather than dropping it in as one solid block). Place the splash guard on top instead of the lid, and brown the beef as directed by the recipe.
Stovetop Alternative: Brown the ground beef in a skillet over medium heat until nicely crumbled, then add it to the onions in the mixing bowl and continue with the recipe.
Next, add the tomatoes, tomato paste, water, and spices, then heat for 2 min. / 100°C / Reverse / Speed 1.
Taste and add a little extra salt and pepper if needed.
Finally, transfer your cooked pasta into a baking dish.
Add the corn, kidney beans, reserved bell peppers, and the sauce mixture from the mixing bowl.
Give everything a good toss to combine, sprinkle generously with cheese, and bake in the oven for about 20 minutes until bubbly and melted.
Enjoy!
Note: You’ll find the full ingredient measurements and step-by-step instructions down in the recipe card below.
The listed prep and cook times are averages.
Happy cooking!
If you loved this quick Mexican pasta bake, you’ll definitely want to check out my delicious Creamy Ham and Pasta Casserole! 🙂
Happy cooking,
Christoph
P.S. Don’t want to miss a single recipe? Follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you loved it, please leave me a comment below and give it a 5-star rating! 🙂
Mexican Pasta Bake
Click stars to rate now
Zutaten
- 350 g Pasta
- 400 g Ground meat beef or mixed
- 2 Bell peppers yellow and red
- 1 Onion
- 1 Garlic clove
- 20 g Olive oil
- 1 Dose Diced tomatoes drained weight 240 g
- 50 g Tomato paste
- 150 g Water
- 1 Dose Sweet corn small can, drained weight 140 g
- 1 Dose Kidney beans drained weight 265 g
- 150 g Shredded cheese
- 1 tsp Smoked paprika or sweet paprika
- ½ tsp Ground cumin
- 1 tsp Oregano
- 1 tsp Chili powder
- 2 tsp Salt
- ½ tsp Black pepper
Zubereitung
- First, cook the pasta in a large pot of boiling salted water. Reduce the standard cooking time by about 2-3 minutes so it stays al dente—it will finish cooking in the oven and you don’t want mushy pasta! Drain well in a colander.
- Rinse the kidney beans thoroughly under running water and drain well. Drain the corn.
- Preheat your oven to 180°C (conventional).
- Next, wash, seed, and roughly chop the bell peppers, then add them to the mixing bowl. Chop 2 sec / speed 5 and set aside in a bowl.
- Peel and quarter the onion, and peel and halve the garlic. Add both to the mixing bowl and chop 5 sec / speed 6. Scrape down the sides with the spatula and repeat once more.
- Add the oil and sauté 3 min / 120°C / speed 1.
- Now add the ground meat.
- TM5® Version: Break up the ground meat slightly before adding it to the mixing bowl, then sauté 5 min / Varoma® / reverse speed / speed 1.
- TM6® Version: The TM6® has a high-heat browning function, though it only works within specific guided recipes. In the Thermomix® menu, select a browning recipe like Currywurst. Add the ground meat (broken up, not in one solid block). Place the splash guard on top instead of the measuring cup, and brown the meat according to the recipe prompts.
- Alternatively: Brown and crumble the ground meat in a skillet on the stovetop, transfer it to the mixing bowl with the onions, and continue with the recipe.
- Add the diced tomatoes, tomato paste, water, and spices, then heat 2 min / 100°C / reverse speed / speed 1.
- Taste and season with additional salt and pepper if needed.
- Finally, place the cooked pasta into a baking dish. Add the corn, kidney beans, reserved bell peppers, and the meat mixture from the mixing bowl. Mix everything together well, top with shredded cheese, and bake in the oven for about 20 minutes until bubbly and golden.
Notes
- Instead of one large baking dish, I love baking this in two smaller ones! That way, you can pop them in the oven as needed—super handy if everyone isn’t eating at the exact same time so everyone gets a fresh, hot dish.
- If you want to kick up the heat, seed and finely chop a small chili pepper, then mix it right into the ground meat. Pro tip: Wear disposable gloves so you don’t accidentally rub chili juice into your eyes!
Mexican Pasta Bake
Click stars to rate now
Zutaten
- 350 g Pasta
- 400 g Ground meat beef or mixed
- 2 Bell peppers yellow and red
- 1 Onion
- 1 Garlic clove
- 20 g Olive oil
- 1 Dose Diced tomatoes drained weight 240 g
- 50 g Tomato paste
- 150 g Water
- 1 Dose Sweet corn small can, drained weight 140 g
- 1 Dose Kidney beans drained weight 265 g
- 150 g Shredded cheese
- 1 tsp Smoked paprika or sweet paprika
- ½ tsp Ground cumin
- 1 tsp Oregano
- 1 tsp Chili powder
- 2 tsp Salt
- ½ tsp Black pepper
Zubereitung
- First, cook the pasta in a large pot of boiling salted water. Reduce the standard cooking time by about 2-3 minutes so it stays al dente—it will finish cooking in the oven and you don't want mushy pasta! Drain well in a colander.
- Rinse the kidney beans thoroughly under running water and drain well. Drain the corn.
- Preheat your oven to 180°C (conventional).
- Next, wash, seed, and roughly chop the bell peppers, then add them to the mixing bowl. Chop 2 sec / speed 5 and set aside in a bowl.
- Peel and quarter the onion, and peel and halve the garlic. Add both to the mixing bowl and chop 5 sec / speed 6. Scrape down the sides with the spatula and repeat once more.
- Add the oil and sauté 3 min / 120°C / speed 1.
- Now add the ground meat.
- TM5® Version: Break up the ground meat slightly before adding it to the mixing bowl, then sauté 5 min / Varoma® / reverse speed / speed 1.
- TM6® Version: The TM6® has a high-heat browning function, though it only works within specific guided recipes. In the Thermomix® menu, select a browning recipe like Currywurst. Add the ground meat (broken up, not in one solid block). Place the splash guard on top instead of the measuring cup, and brown the meat according to the recipe prompts.
- Alternatively: Brown and crumble the ground meat in a skillet on the stovetop, transfer it to the mixing bowl with the onions, and continue with the recipe.
- Add the diced tomatoes, tomato paste, water, and spices, then heat 2 min / 100°C / reverse speed / speed 1.
- Taste and season with additional salt and pepper if needed.
- Finally, place the cooked pasta into a baking dish. Add the corn, kidney beans, reserved bell peppers, and the meat mixture from the mixing bowl. Mix everything together well, top with shredded cheese, and bake in the oven for about 20 minutes until bubbly and golden.
Notes
- Instead of one large baking dish, I love baking this in two smaller ones! That way, you can pop them in the oven as needed—super handy if everyone isn't eating at the exact same time so everyone gets a fresh, hot dish.
- If you want to kick up the heat, seed and finely chop a small chili pepper, then mix it right into the ground meat. Pro tip: Wear disposable gloves so you don't accidentally rub chili juice into your eyes!
