Mexican Baked Macaroni or Spaghetti
This Mexican Baked Macaroni or Spaghetti recipe offers a comforting and flavorful twist on a classic pasta dish. It combines the savory richness of dried beef, mushrooms, and a hint of green chile with the tang of tomatoes, all baked under a blanket of melted Mexican cheese. This satisfying casserole is perfect for a weeknight meal or a casual gathering.
Ingredients
- 2 cups Macaroni or Spaghetti
- 1/4 cup Olive oil
- 1 clove Garlic clove
- 1/2 cup Dried beef, chipped
- 1 tablespoon All-purpose flour
- 1/2 cup Mushrooms, chopped
- 2 tablespoons Green chile pulp
- 1 large Pimiento, chopped
- 2 cups Tomatoes
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 cup Mexican cheese (Queso Mexicano), grated (Quantity estimated (not specified in original recipe))
Instructions
- 1Cook macaroni or spaghetti according to package directions until al dente. Drain well.
- 2Heat olive oil in a large skillet over medium heat. Add the minced garlic and chipped dried beef; cook until the beef begins to curl and brown, about 3-5 minutes. Stir in the flour and cook for 1 minute, stirring constantly. Add the chopped mushrooms, green chile pulp, chopped pimiento, and tomatoes. Season with salt to taste. Simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
- 3Combine the cooked macaroni or spaghetti with the sauce in the skillet. Stir to combine. Pour the mixture into a baking dish and cover with grated Mexican cheese. Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until the cheese is melted and bubbly.