Description
A hearty baked pasta casserole loaded with seasoned ground beef, black beans, green chiles, tomato sauce, and melted cheese.
Ingredients
16 ounces dry pasta such as fusilli, penne, or rigatoni
1 ½ pounds ground beef
1 cup chopped onion
1 tablespoon minced garlic
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons taco seasoning
1 can (15 ounces) black beans, drained and rinsed
1 can (4 ounces) diced green chiles
1 ½ cups shredded Monterey Jack cheese, divided
1 ½ cups shredded cheddar cheese, divided
4 green onions, chopped
¼ cup chopped fresh cilantro
Sour cream, for serving
Nonstick cooking spray
Instructions
1. Preheat the oven to 350°F. Lightly coat a large casserole dish with nonstick cooking spray.
2. Bring a large pot of salted water to a boil. Cook the pasta until just slightly underdone according to the package directions. Drain and set aside.
3. In a large skillet over medium heat, cook the ground beef with the onion and garlic. Break the meat apart as it cooks and continue until browned. Drain any excess grease.
4. Stir in the diced tomatoes, tomato sauce, taco seasoning, black beans, and green chiles. Bring the mixture to a gentle simmer and cook for about 5 minutes.
5. Return the cooked pasta to the pot. Add the beef mixture along with ½ cup Monterey Jack cheese and ½ cup cheddar cheese. Stir until evenly combined.
6. Transfer the mixture to the prepared casserole dish. Sprinkle the remaining cheese evenly over the top along with the green onions.
7. Bake uncovered for 20 to 25 minutes, or until hot and bubbly.
8. Remove from the oven and garnish with fresh cilantro. Serve warm with sour cream if desired.
Notes
Cook the pasta slightly underdone so it stays firm after baking.
For a creamier texture, stir softened cream cheese into the beef mixture before combining with the pasta.
Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American-Mexican