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4.8 from 5 votes

Nacho pasta bake

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 4 people
Author: Becca Heyes


  • 350 g (~ 12oz) pasta
  • 1 tbsp oil
  • 1 bell pepper, diced (I used orange)
  • 6 medium mushrooms, diced
  • 260 g (~ 1 1/2 cups) tinned sweetcorn
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tinned tomatoes (~ 1 1/3 cups)
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp cayenne chilli pepper
  • Salt
  • Black pepper
  • 2 tbsp full fat cream cheese
  • 100 g cheddar cheese, grated (~ 1 cup when grated)
  • 2 handfuls tortilla chips, slightly broken
  • To serve: guacamole, sour cream, fresh chopped coriander (cilantro)


  • Boil the pasta according to the instructions on the packet, then drain.
  • Meanwhile, heat the oil in a large frying pan, and add the pepper and mushrooms. Cook over a medium heat for 5 minutes, until fairly soft. Add the sweetcorn and black beans, along with the tin of tomatoes, spices, and plenty of salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove the pan from the heat, and add the cream cheese. Stir until the cheese has melted into the sauce.
  • When the pasta is cooked, add it to the sauce, and mix well. Transfer to a suitably sized baking dish.
  • Sprinkle over about 2/3 of the grated cheese, and top with the slightly broken tortilla chips. Add the remaining cheese, and bake at 180°C (Gas Mark 4 / 350°F) for about 15 minutes, or until the tortilla chips are golden brown and crispy. Serve topped with fresh chopped coriander (cilantro), with guacamole and sour cream on the side.