Tex-Mex Casserole

If you’re not chomping at the bit to try this delicious Tex Mex Casserole, then you will be after reading the nutrition facts! This low-cal and high-protein dinner is easy to whip up after a long day. We’re willing to bet you have these ingredients in your pantry right now! The spicy flavors of the cumin and chili powder pair perfectly with the sweet corn. Plus, this recipe can be prepped, baked and sitting on the kitchen table in under 45 minutes. Your family will request this dish time and time again!

Tex-Mex Casserole

Tex-Mex Casserole

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.

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 lb lean ground beef
  • 1 small onion, diced
  • 1 tsp minced garlic
  • 10-oz can Ro*Tel® Original Diced Tomatoes & Green Chilies
  • 4.5-oz can chopped green chilies
  • 2 tsp chili powder
  • 1½ tsp cumin
  • 1 tsp black pepper
  • ½ tsp salt
  • 10.5-oz can Campbell’s® Healthy Request® Condensed Tomato Soup
  • 15-oz can reduced sodium black beans, drained and rinsed
  • 15.25-oz 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