From the Cook

1/5

Quick Tex-Mex Casserole

Jule’s Menu Verified

Julesmenu.de

Ingredients

Warning0 allergens identified

Quick Tex-Mex Casserole

1 zucchini

1 green bell pepper

1 onion

2 cloves garlic

7 ounces short pasta

1 tbsp canola oil

14 ounces ground beef

salt and pepper(to taste)

1 tsp Mexican spice mix(or store-bought burrito, taco, or fajita seasoning)

½ cans black beans(drained and rinsed)

1 small can corn(drained)

1 can strained tomatoes

3 ounces cheese(e.g., Gouda, Cheddar, Mozzarella, or light cheese)

Clean the vegetables, halve the zucchini lengthwise and cut into thin slices, core the bell pepper and dice it. Peel the onion and garlic and dice both finely. Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat).

Heat oil in a large frying pan and add the ground meat. Break it up with a wooden spoon or similar utensil and fry the ground meat over medium-high heat for 5 to 7 minutes until crumbly.

Meanwhile, bring a pot of water to a boil. Once the water is boiling, add the pasta, drain 3 minutes earlier than indicated on the package, and set aside covered.

Remove the minced meat from the pan when it is nicely browned and crumbly, and fry the vegetables in the remaining fat with a generous pinch of salt over medium-high heat until they are nice and soft and have developed a light roasted aroma.

Add the spice mix and sauté for one minute. Return the beans, corn, and ground beef to the pan, deglaze with the strained tomatoes, stir well, and simmer gently until the pasta is cooked. Season with salt and pepper.

Drain the pasta and mix it into the vegetable and ground beef mixture. Then transfer the pasta mixture to a large casserole dish. (If you are using an ovenproof skillet, you can skip this step.) Sprinkle the top with cheese and bake the pasta bake at 200°C (390°F) for about 20 minutes, or until the cheese is melted and lightly golden brown.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Brown the Beef Properly 🍖
Break the ground beef into small, uniform pieces and cook in batches without crowding the pan to achieve deep browning and maximize flavor development.
Pre-Cook Vegetables al Dente 🥒
Sauté your zucchini, onion, and bell pepper separately until just tender-crisp before mixing into the casserole—this prevents them from becoming mushy after baking.
Drain Your Pasta Early ⏰
Cook pasta 1-2 minutes under al dente, as it will continue cooking in the oven and absorb liquid from the tomato sauce, preventing a mushy final dish.
Layer for Even Cheese Distribution 🧀
Reserve half your cheese for the top layer and mix the rest throughout the casserole—this creates a golden, melted top while ensuring consistent cheesy flavor throughout.
Bloom Your Spices in Oil 🌶️
Toast your Mexican spice mix in a small amount of hot canola oil for 30 seconds before adding to the casserole to unlock deeper, more authentic flavors.