Description
A simple, one-pan recipe for a flavorful, cheesy pasta dish with Mexican seasoning.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces elbow macaroni or small pasta shape
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground meat and cook until browned. Drain excess fat.
- Add onion to the skillet and cook until soft, about 5 minutes.
- Stir in garlic, chili powder, cumin, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in diced tomatoes with green chilies, black beans, and chicken broth. Bring the mixture to a simmer.
- Add the dry pasta to the skillet. Stir well to combine.
- Cover the skillet and reduce heat to low. Cook for 12 to 15 minutes, or until the pasta is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Remove the skillet from the heat. Stir in the Monterey Jack and cheddar cheeses until melted and creamy.
- Serve immediately.
Notes
- You can substitute ground turkey for ground beef for a lighter version.
- Add a dash of hot sauce during the last few minutes of cooking for extra heat.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 750
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 6
- Protein: 32
- Cholesterol: 85
Keywords: cheesy pasta, Mexican pasta, skillet meal, ground beef, one-pan dinner, easy recipe