Baked Mexican Pasta Casserole Recipe
(Requires 4 hour notice) Pasta in a rich, spicy cheese sauce with tomatoes, green peppers, black olives, green chiles and onions.
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Ingredients
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Pasta
Cheese Sauce
Vegetables and Extras
Toppings
Method
Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prep the Vegetables
While the pasta is cooking, dice the onion, green bell pepper, and prepare the canned tomatoes, green chiles, and black olives.
Cheese Sauce
- 3
- 4
Add Milk
Gradually whisk in the milk, stirring constantly until the mixture thickens and bubbles. This should take about 5-7 minutes.
- 5
Add Cheese and Spices
Remove from heat and stir in the cheddar cheese and Monterey Jack cheese until melted. Then add salt, black pepper, chili powder, cumin, garlic powder, and onion powder. Mix well.
Assembly
- 6
Combine Ingredients
In a large mixing bowl, combine the cooked pasta, cheese sauce, diced tomatoes, green bell pepper, black olives, green chiles, and diced onion. Mix until well combined.
- 7
Prepare for Baking
Preheat the oven to 350°F (175°C). Pour the mixture into a large casserole dish and spread evenly.
- 8
Add Toppings
Sprinkle the crushed corn tortilla chips and additional cheddar cheese evenly over the top of the casserole.
Baking
- 9
Bake the Casserole
Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
- 10
Cool and Serve
Allow the casserole to cool for about 5-10 minutes before serving. Enjoy!