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Mexican Casserole

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Servings 6 servings


  • 3 cups penne rigate or mostaccioli, 8 oz. – uncooked
  • 1/2 pound extra lean ground beef cooked and drained
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 small red bell pepper chopped
  • 1 27.5-oz. jar spaghetti sauce
  • 1 1/2 cups black beans 14 oz. can — drained and rinsed
  • 1/3 cup water
  • 1 4-oz. can chopped green chilies drained
  • 1/2 .75-oz. package reduced-sodium taco seasoning mix if available or use regular
  • 1/2 cup low-fat Monterey Jack cheese 2 oz.


  • Cook pasta according to package directions and drain.
  • In a skillet, brown your beef and drain well, blotting with paper towels to pick up the extra grease. Meanwhile, in large saucepan over medium heat, heat oil; add onion and red pepper.
  • Cook 5 minutes, stirring occasionally, or until tender. Add cooked beef to onion/pepper mixture, mixing well.
  • Add remaining ingredients except cheese; heat to boiling. Reduce heat; cook, uncovered, stirring occasionally, 15 minutes.
  • Toss hot pasta and one-half sauce. Spoon remaining sauce over top; sprinkle with cheese.


SERVING SUGGESTIONS: Serve with a big green salad and a bowl of those cute baby carrots!
VEGETARIANS: Skip the beef and you’re there!
Tried this recipe?Let us know how it was!