Tex-Mex Casserole

Tex-Mex Casserole

Tex-Mex Casserole

Sometimes the best recipes come from moments where you have no idea what to cook. Oh, and that last minute sprint to the grocery store! I came up with this quick and great tasting recipe when the only main ingredient that we had on hand was lean ground beef. After throwing in other ingredients I had in the kitchen — green peppers, onion, and a box of whole wheat pasta — I came up with this delicious Skinny Tex-Mex Casserole. The spicy flavors of the cumin and chili powder pair perfectly with the sweet corn. Feel free to add ½ cup reduced-fat shredded cheese on top of the casserole before baking, but please note that the cheese is not calculated in the nutrition info or shown in the picture.

Skinny Tex Mex Casserole

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 8 servings

Serving size: Heaping 1½ cups of casserole


  • 8-ounces Barilla® Whole Wheat Penne Pasta, dry
  • 1 pound lean ground beef
  • 1 small onion, diced
  • 1 teaspoon minced garlic
  • 10-ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies
  • 4.5-ounce can chopped green chilies
  • 2 teaspoons chili powder
  • 1½ teaspoons cumin
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 10.5-ounce can Campbell’s® Healthy Request® Condensed Tomato Soup
  • 15-ounce can reduced sodium black beans, drained and rinsed
  • 15.25-ounce can less sodium whole kernel corn, drained
  • ½ cup Sargento® Reduced Fat 4 Cheese Mexican Blend Shredded Cheese
  • Optional*:
  • 1 tomato, diced
  • *Optional ingredients are not included in the nutritional calculations.


  1. Preheat the oven to 350° F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
  2. Cook the pasta in a large stockpot of salted water, according to package directions for al dente. Drain and set aside.
  3. In a large skillet, over medium-high heat, cook the ground beef, onion, and garlic about 7 to 8 minutes until the beef is no longer pink. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the beef to the skillet over low heat.
  4. Add the cooked pasta and the remaining ingredients, except the Mexican cheese to the skillet and stir until well combined.
  5. Transfer the pasta mixture into the prepared baking dish.
  6. Sprinkle the Mexican cheese evenly over the top.
  7. Bake uncovered in the oven for 18 to 20 minutes until the cheese is melted and the casserole is heated through.

Nutrition Information

Per Serving (Heaping 1½ cups of casserole):

Calories: 319

Fat: 8g

Carbohydrates: 48g

Fiber: 7g

Protein: 21g

Sugars: 11g

WWP+: 9

We want to make sure our recipes are juuust right before we share them with our readers, so we have reworked an older version of this recipe into a new and improved creation! This recipe is skinnier, tastier and better than ever thanks to a tiny bit of tweaking, and we know you’ll love it.