This Mexican pasta bake is perfect for a weeknight or any night where you need dinner on the table in about 20 minutes! The best part is it’s made using ingredients you probably already have stocked. It’s a win, win!
One thing I have learned since becoming a mom is that you have to figure out how to do everything you did before having a baby in about half of the time. This makes cooking, cleaning, and bathing pretty difficult.
I’ve resorted to planning out my meals based on the amount of time I think I’ll have to prepare them.
This easy bake is one of my go to meals. It is both husband and toddler approved, so I enjoy putting it on the table. I also keep these ingredients stocked most of the time, so I can also throw it together and double the recipe if unexpected guests come over.
Ready? Don’t blink, or you’ll miss it 😉
Brown beef with onions added. This isn’t the whole amount of onion in the recipe since I’m serving this to my son. I worry sometimes about him choking on the hidden onions…first time mom problems, I’m sure.
While beef is browning, cook pasta to al dente. Drain when finished.
When beef is finished and drained, add cream of chicken, salsa, and black beans. I used black bean and corn salsa, so I cut back a tad on the beans. If it were up to my husband, the whole can of beans and then some would be added. I’m glad it isn’t up to him…
Then stir in the cooked pasta.
Transfer the pasta mixture to a 11×7 pan, top with cheese and pop it into the oven until the cheese is melted.
Just like that, its done! Boom.
Finish with the garnish! You can top it with anything you’d like. I like to use some sour cream and cilantro if I have it…which I didn’t this time. Whoops! My husband likes to put some more salsa on it and some shredded cheese.
Like I said, this recipe is a hit in my house. Hope it goes over well in yours! I have no doubt it will.