Mexican Mostaccioli
Ground beef, stewed tomatoes, pasta, and picante sauce combine with Mexican-style cheese for a comforting dinner.
- 25 min
- Serves 8
- 5 ingredients
Steps
- Bring a large pot of lightly salted water to a boil. Cook mostaccioli at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
- Cook and stir ground beef in a large pot over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
- Add picante sauce and stewed tomatoes to the ground beef; cook, stirring occasionally, until the tomatoes soften completely, about 10 minutes. Gently stir the cooked mostaccioli into the ground beef mixture. Add Mexican-style cheese; cook and stir until the cheese is melted, about 5 minutes.
Frequently asked questions
What pasta can I use instead of mostaccioli?
Penne is the closest match and the same shape in all but name. Rigatoni or ziti work too, since anything short and tubular holds the beef and sauce. Use the same 16 ounce package and cook it to firm rather than soft, as it keeps cooking in the sauce.
What can I use instead of picante sauce?
A jar of chunky salsa is the direct swap, in the same 24 ounce quantity. Pick one at the heat level you want, since it is the main seasoning in the dish and there is nothing else spicing it.
How do I make this milder or spicier?
Change the picante sauce rather than adding anything. A mild jar makes the whole dish mild, and a hot one makes it hot, because that 24 ounce jar is where all the heat comes from. Extra cheese stirred in at the end also softens it.
Why is my mostaccioli watery?
The tomatoes did not get long enough. The stewed tomatoes go in with their juice, and the 10 minutes of cooking before the pasta is added is what reduces that down. Drain the pasta well too, since water clinging to it thins the sauce further.
Can I make Mexican mostaccioli ahead of time?
Yes, and it reheats well, though the pasta softens as it sits in the sauce. Warm it gently with a splash of water to loosen it, since the cheese and starch thicken considerably once chilled.
What do you serve with Mexican mostaccioli?
It is filling on its own, so a green salad or something sharp like pickled jalapenos is enough alongside. Garlic bread suits it if you are feeding a crowd, since the recipe already stretches to eight.