Mexican Pasta Casserole Recipe

Name: Mexican Pasta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) box elbow macaroni; 2 garlic cloves; 1 (16 ounce) jar salsa (I used medium); 8 ounces cream cheese; 1 cup sour cream; 1 (16 ounce) can refried beans; 2 tablespoons hot sauce; 1 teaspoon cumin; 1 teaspoon chili powder; 4 ounces canned jalapeno slices; 2 cups four-cheese Mexican blend cheese

Servings: persons

1 (16 ounce) box elbow macaroni
2 garlic cloves
1 (16 ounce) jar salsa (I used medium)
8 ounces cream cheese
1 cup sour cream
1 (16 ounce) can refried beans
2 tablespoons hot sauce
1 teaspoon cumin
1 teaspoon chili powder
4 ounces canned jalapeno slices
2 cups four-cheese Mexican blend cheese

1
Preheat oven to 350u00b0F
2
Cook macaroni until al dente; set aside.
3
Saute garlic in 2 Tbsp olive oil about 30 seconds on medium heat. Add jar of salsa and bring to simmer. Add in can on refried beans a dollop at a time. (I used wire whisk to whisk in). Add hot sauce to taste. If too thick at this point add a little bit of water. I actually put some in the same jar as the salsa and got the extras out. Simmer 10 minutes.
4
Add 4 oz of the cream cheese in dollops (again using wire whisk to blend in). Once the cream cheese is blended, add the cup of sour cream and stir. Sauce will be thick and creamy. I added a dash of cumin and chili powder--your preference on the spices.
5
Spray casserole dish and add in pasta. Stir in sauce mixture until blended. Top with dollops of remaining cream cheese. Sprinkle with shredded cheese and top with jalapeno slices.
6
Bake covered with foil 30-40 minutes Enjoy!

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (16 ounce) box elbow macaroni, 2 garlic cloves, 1 (16 ounce) jar salsa (I used medium), 8 ounces cream cheese, and more.

Yes, Mexican Pasta Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Pasta Casserole

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