Prep: 10 Mins Cook: 40 Mins

Add the taste of the Southwest to pasta! Make without the chicken for a meatless entrée or a delicious side dish.

Mexican Pasta Bake


  • 1 3/4 cup dry penne pasta, prepared according to package directions
  • 1 can (28-oz.) diced tomatoes in juice
  • 1 can (15.5 oz.) black beans, rinsed and drained
  • 1/3 cup sliced green onions
  • 1 package (1.25 oz.) ORTEGA Taco Seasoning Mix - Regular
  • 2 tbls. vegetable oil
  • 1 cup sour cream
  • 2 cups diced cooked chicken
  • 1 cup shredded cheddar cheese


PREHEAT oven to 425°F. Lightly grease 2-quart baking dish.

COMBINE taco seasoning, tomatoes with juice, beans, green onions and seasoning mix in medium bowl. Combine pasta and oil in large bowl. Spread 1 cup tomato mixture on bottom of prepared baking dish; top with pasta mixture. Spread sour cream over pasta. Combine remaining tomato mixture and chicken; spoon over sour cream. Top with cheese.

BAKE for 25 to 30 minutes or until heated through and cheese is melted.

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