Tex-Mex Pasta Casserole
This cheesy casserole combines crowd-favorite Mexican flavors with the ease of a casserole.
Servings 6 servings
Calories 503kcal
Ingredients
- 1 pound (453 g) ground beef
- 1 tablespoon olive oil
- 1 small white onion diced
- 1 and ½ cup (9.24 oz | 262 g) bell peppers cut in 1-inch cubes
- 2 medium garlic clove minced
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 14 oz can (400 g) kidney beans
- 2 cups (14.99oz | 425g) tomato purée
- 2 tablespoons fresh cilantro
- 3 cups (21.16oz | 600g) pasta cooked. your favorite shape
- 2 and ½ cups (11.64oz | 330g) cheddar cheese mix red and white,
- fresh cilantro
Instructions
- See narrative above for substitutions.
- Preheat the oven to 400 F | 200 C. Grease a 9x13 inch baking dish.
- In a medium bowl, season ground beef with garlic and the spices
- Heat an ovenproof skillet with oil on medium high heat. Cook onion and bell peppers for 2 minutes. Stir and add beef. Cook for 1 minute by breaking the beef.
- Add beans, tomato purée and cilantro. Stir and bring to a simmer for 1 minute.
- Switch off the stove and add cooked pasta. Stir. Adjust salt and pepper if needed.
- Transfer half of the pasta beef mixture in the baking dish. Sprinkle it with 1 cup of cheese. Cover with the other half and sprinkle with the rest of the cheese. Bake in the oven for 15 minutes until the cheese melts and is nicely brown.
- Serve hot. Store any leftovers in an airtight container in the refrigerator for up to five days.
Nutrition
Calories: 503kcal | Carbohydrates: 20g | Protein: 28g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 748mg | Potassium: 288mg | Fiber: 1g | Sugar: 1g | Vitamin A: 626IU | Vitamin C: 1mg | Calcium: 358mg | Iron: 3mg
