While I love Mexican food, I can never get my boys to eat anything other than cheese quesadillas.  Not wanting to make separate dinners for the adults and the children, I discovered away to make it work – Mexican pasta bake. This twist on tacos let’s me enjoy the flavors I love, while also meeting the approval of my boys.

INGREDIENTS

• 1lb lean ground beef
• 1 can Red Gold Petite Diced Tomatoes w/ Chipotle (Ro*tel tomatoes w/green chili’s would work too)
• 1.5 cups shredded cheese – nacho/Mexican variety works best
• 1 box spiral/penne/elbow noodles (your choice)
• 1 package taco seasoning
• 1 red or yellow bell pepper, diced

DIRECTIONS

Prepare the ground beef, adding your diced bell pepper when the beef is about 1/2 way done.  After browning, add taco seasoning, following directions on the packet. On another burner, prepare your pasta according to the directions and drain.  Add both the ground beef mixture and the pasta to an oven safe casserole dish.  Mix in the diced tomatoes and the cheese.  Place in over for 20 minutes at 325.

This post is part of Mouthwatering Monday. Click on the link and check out more great recipes!

Related posts:

1. Mouthwatering Monday – Vegan Pasta
2. Mouthwatering Monday – Roasted Red Pepper Pasta
3. Mouthwatering Monday – Easy White Chicken Chili