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Tex-Mex Orechietta Pasta

Sheila
All the Tex-mex taste paired with a cheesy pasta dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American, Mexican
Servings 6 servings

Ingredients
  

  • 1 pound Orecchietta Pasta cooked al dente
  • 1 pound Ground Beef
  • 1 Red Pepper cored and diced
  • 1 Green Pepper cored and diced
  • 1/2 cup Onion diced
  • 1 7 ounce can El Pato Salsa de Chile Fresco
  • 14 ounce can Petite Diced Tomatoes
  • 1 teaspoon Chile Powder
  • 1/2 teaspoon ground Cumin
  • 1/2 teaspoon dried Oregano
  • 1 can Corn drained
  • 1 can Black Beans drained and rinsed
  • 2 cups grated Cheddar Cheese
  • salt and pepper to taste
  • P

Instructions
 

  • Preheat oven to 400 degrees.
  • Cook pasta al dente, set aside.
  • Brown ground beef with onion, and peppers. Add in diced tomatoes, El Pato sauce, chili powder, cumin, oregano and let simmer for 5 minutes.
  • Combine ground beef mixture with pasta, beans, corn, and 1 cup cheese. Taste. Add salt and pepper if needed. Keep in pan if it’s oven safe, if not transfer pasta to a casserole dish, sprinkle with remaining cheese, place in oven and bake for 15 minutes or until cheese is melted and bubbly.
  • Serve with pica de gallo, sour cream, guacamole.
Keyword cheese, ground beef, Mexican, pasta, taco
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