Comida Kraft
Recipe Box

Mexican Pasta Vegetable Bake

Mexican Pasta Vegetable Bake is rated 4.098765432098766 out of 5 by 81.
Prep Time
25
min.
Total Time
45
min.
Servings

8 servings

Put a Mexican-style spin on your next pasta-vegetable bake with black beans, corn and chopped fresh chopped cilantro.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375ºF.
  • Combine first 5 ingredients; stir in 1 cup cheddar.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining Cheddar.
  • Bake 20 min. or until heated through. Top with cilantro.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Make Ahead

Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, at 375°F for 25 to 30 min. or until heated through. Top with cilantro.

Servings

  • 8 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of calcium
  • Generally Nutritious

Diet Exchange

  • 3 Starch
  • 1 Meat (L)
  • 1/2 Fat

Nutrition Bonus

Three cheers for this meatless main dish. As a bonus, it's both low in fat and a good source of calcium thanks to the Cheddar!

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 340
Total fat 7g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 1070mg
Carbohydrate 51g
Dietary fiber 6g
Sugars 7g
Protein 19g
% Daily Value
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 45 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I substituted a can of Rotel for one of the jars of Salsa, per other reviews I had read. I substituted a can of Rotel for one of the jars of Salsa, per other reviews I had read. Good idea! The Rotel added more zip to the recipe! Also, I left the Cilantro out..... could be added at the table if desired. Made this the day before, cooked the day of for about 35-40 minutes at 375, and it was perfect!
Date published: 2016-01-03
Rated 5 out of 5 by from This was very good and very cheap to make! This was very good and very cheap to make!! There are tons of left overs too!! Next time I am going to add cut up italian sausages maybe 2 or 3 boiled then grilled for a few mins on the George Foreman then cut up!!! I added cumin to the mix and no cottage cheese!! nice a spicy, I mixed a little hand full of the cilantro into the mix also while it was cooking!!! Very good try with taco meat too
Date published: 2007-08-08
Rated 4 out of 5 by from I substituted a can of Rotel for one of the jars of Salsa, per other reviews I had read. I substituted a can of Rotel for one of the jars of Salsa, per other reviews I had read. Good idea! The Rotel added more zip to the recipe! Also, I left the Cilantro out..... could be added at the table if desired. Made this the day before, cooked the day of for about 35-40 minutes at 375, and it was perfect!
Date published: 2016-01-03
Rated 4 out of 5 by from Yummy! Yummy! I only had one jar of salsa, so I added a 15 oz can of diced tomatoes. After it baked, I topped it with diced avacado, sliced black olives, pico de gallo, and sour cream. My family loved it and didn't miss the meat at all. This is going in my keeper file.
Date published: 2009-03-27
Rated 3 out of 5 by from Needed more flavor. Needed more flavor. I added ground beef, green peppers, garlic powder, seasoned salt, and lots of cumin, along with Mexican blend cheese. Next time I'll just use a taco seasoning packet. Also, 2 jars of salsa is too much and makes it too watery.
Date published: 2009-03-26
Rated 4 out of 5 by from Very easy but makes alot! Very easy but makes alot! Good for leftovers though I used whole wheat pasta and fat free cottage cheese and fat free cheese I did use 1 jar mild salsa and 1 jar medium to give it some heat Would also be good with ground beef added
Date published: 2007-06-06
Rated 5 out of 5 by from Love this recipe! Love this recipe! I used whole wheat pasta, used half the amount of salsa, threw in extra leftover stewed tomatoes, and used kidney beans since I didn't have black beans. And 1 cup of cheddar, one cup of pepperjack. Delicious!
Date published: 2008-05-18
Rated 3 out of 5 by from This is a good meal. This is a good meal. It's filling, colorful and it has a great taste to it. My only problem was that it had too much salsa (and I only used one bottle) juice at the bottom and made it soggy.
Date published: 2006-01-11
  • 2016-09-28T10:57CST
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