Description
A cheesy, one-pan casserole combining tender pasta, seasoned ground beef, and melty cheese for an effortless weeknight dinner. This Mexican-American dish delivers taco flavors with minimal cleanup and no pork/alcohol ingredients.
Ingredients
16 oz dry pasta (campanelle, fusilli, penne, or rigatoni)
1½ lbs ground beef
1 cup chopped onion (yellow or white)
1 tablespoon minced garlic (about 3 cloves)
1 can diced tomatoes (14.5 oz)
1 can tomato sauce (15 oz)
2 tablespoons homemade taco seasoning mix (or 1 packet store-bought)
1 can black beans (15 oz), drained and rinsed
1 can diced green chiles (4 oz)
1½ cups shredded Monterey Jack cheese (divided)
1½ cups shredded cheddar cheese (divided)
4 chopped green onions, for topping
¼ cup chopped cilantro, for garnish
Greek yogurt (for serving, in place of sour cream)
Instructions
Preheat oven to 375°F (190°C)
Boil water and cook pasta 2-3 minutes less than package instructions for al dente
Brown beef in a pan with onion and garlic until cooked through
Add diced tomatoes, tomato sauce, taco seasoning, black beans, and green chiles to the beef mixture
Mix in cooked pasta until well combined
Transfer to a greased baking dish, top with ¾ cup Monterey Jack and ¾ cup cheddar cheese
Bake 25 minutes until cheese is golden and bubbly
Add remaining cheese, bake 5 minutes until fully melted
Top with green onions and cilantro before serving
Notes
For quicker cleanup, use a large oven-safe pan
Rinse black beans and drain tomatoes for lower sodium
Substitute gluten-free pasta for dietary needs
Chicken or turkey can replace beef for dietary preferences
Store leftovers in the fridge for 3-4 days
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 individual portion
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg