Easy Mexican Pasta Bake
There’s something so comforting about a home cooked meal.
This past week I made this pasta for friends of mine who just adopted the most beautiful little baby boy. Every new parent deserves the joy and luxury of having friends and family provide meals, while oohing and aahing over their new addition.
This pasta is wholesome, healthy, filling, delicious and super simple.
Lean ground beef, whole wheat pasta, black beans, corn, tomatoes, cumin, oregano, garlic, onion, chili powder, bell pepper, jalapenos (opt) and tabasco (opt) and mixed cheeses come together to create a wonderfully flavorful, filling and simple pasta.
The garlic, onion, bell peppers and jalapenos are cooked over medium high heat until they sweat and release their flavors, then the ground beef and seasonings are added and cooked.
While the ground beef and veggies are cooking, the pasta cooks, the beans, and corn are rinsed and then once everything is finished cooking, it all gets mixed together and prepped for freezing, storing or baking.
Top the one ready to bake with cheese and bake at 350 for about 20 minutes or until the edges of the cheese are crispy golden brown and bubbling.
Serve hot and fresh, topped with fresh cilantro
and with a side of salsa or sour cream
- 1 cup Medjool dates, pitted & sliced in half (I like the ones from the produce department best, softer)
- 1 cup raw almonds, if you only have roasted, use those!
- 2/3 cup dried cherries, not sweetened with sugar
- 1/3 cup non-dairy chocolate chips, I use Enjoy Life
- 2 crushed candy canes, plus 2 additional for final step
- 1 t. vanilla bean paste or vanilla extract or scrape one vanilla bean
- 1/4 t. sea salt
- 1/4 cup cocoa powder
- In the bowl of food processor, add dates and process until they form a ball. Remove from the food processor.
- Next, process cashews, cherries, chocolate chips and 2 candy canes until they are finely chopped. Stop before the cashews turn into a powder.
- In a mixing bowl, combine the dates, cashews, cherries, chocolate chips and candy canes. Add in the vanilla and sea salt. Mix very well with your hands until everything is well incorporated. This is like kneading dough. You'll have a very sticky mixture.
- Roll into 24 equal sized balls. Roll each ball in cocoa powder. If you like a lighter coating, use a pastry brush to remove a bit of the cocoa powder. Finish by lightly pressing top into remaining 2 crushed candy canes.
These keep well in an air-tight container for 3 to 4 days, a week or so in the refrigerator and can also be frozen if you'd like to get a jump on your holiday food prep! This is one of my favorite on-the-go holiday snacks and they pack very well in a lunchbox. I tuck a few into my car for long days of holiday shopping. Enjoy!
I’m linking up with Laurie
- If you like this, you’ll love Aggie’s Mexican Pasta Toss
A few of my favorites from last week:
- Campfire Baked Apples
- Deep Fried Stuffed Peppers
- Double Fudge Oreo Crunch Cookies
- Pizza On The Grill
Thanks for linking up your recipe! I love seeing what y’all are sharing with your families this week. Don’t forget to link back, comment, share the love and visit at least 3 other participants! 🙂