Garnish this MEXICAN BOWTIE PASTA BAKE with fresh avocado, sour cream, cilantro and a favorite hot sauce. Makes for great leftovers too.
I currently have a pantry full of bowtie pasta that seems to have accumulated and multiplied beyond a reasonable amount. Does that happen at your house? It’s time to use it up and move on.
My boys don’t like bowtie pasta with red marinara sauce, which is mostly how pasta is served around here. It’s just not their favorite, hence the accumulation I suppose. They prefer this Weeknight Italian Sausage Pasta Sauce or this Pepperoni Skillet Sausage Pasta dish.
But my husband and I do love a cheesy, pasta bake. And it just so happens anything with a Mexican flair is a perfect match for us. We even thought this dish got better and better as the days passed and the flavors really melded. I love it when that happens! In that sense this Mexican Bowtie Pasta Bake is perfect for lunches and quick dinners over the week.
Garnish was key with this recipe; fresh avocado, sour cream, cilantro and one of our favorite hot sauces really brought out the flavors.
We have “super love” for this dish! You will too.
Enjoy it, we sure did.
Who doesn’t love comfort food? Luckily for us there are so many amazing comfort food dishes to choose from. This Cabbage Roll Casserole is the first comfort food dish that comes to mind. Baked Macaroni and Cheese is also one my ultimate yum factor dishes! Chicken Pot Pie Casserole is something I love to make on a rainy day. And here is a collection of Comforting Casserole Recipes I refer to again and again.
Two years ago I made these Lite Bean and Cheese Enchiladas and they are so great if you’re watching your calorie intake. Three years ago Bert’s Southern Fried Chicken changed the way I make fried chicken.
Mexican Bowtie Pasta Bake
- 1 Tablespoon olive oil
- 2 cups diced onion
- 1/2 cup finely diced pickled jalapenos
- 1 Tablespoon minced garlic
- 15 ounce can diced tomatoes, drained
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon ground oregano
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 pound ground beef (90/10)
- 2 cans (3 cups) evaporated milk
- 2 (11 ounce) cans mexicorn, drained
- 3/4 pound (12 oz) bowtie pasta, dry
- 2 cups shredded monterey jack cheese
- 2 cups shredded extra sharp cheddar cheese
- Garnish with cilantro, sour cream, avocado and hot sauce
- Preheat oven to 350 degrees F. Prepare 13 x 9 or 3 quart baking dish by spraying it with cooking spray. Cook pasta according to package directions.
- In a large nonstick skillet over medium heat, add olive oil and saute onions until soft; about 5-8 minutes. Add garlic and cook until fragrant; about 30 seconds. Add jalapenos, tomatoes, chili powder, cumin, oregano, salt and pepper. Make sure to incorporate all ingredients well.
- Add ground beef and saute until slightly browned with other ingredients. Add milk and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Remove from heat and stir in mexicorn.
- Add pasta to the meat mixture and mix well. Place half of the mixture in your baking dish and top with monterey jack cheese. Place the rest of the mixture on top of the monterey jack and top with cheddar cheese.
- Bake uncovered for 30 minutes. Serve with cilantro, avocado, sour cream and hot sauce.