Southwest Beef Pasta
Satisfy your craving for bold, zesty flavors with this Southwest Beef Pasta recipe, a one-pot wonder that comes together in just 40 minutes! Juicy ground beef, tender penne pasta, and hearty black beans are simmered in a rich, spiced tomato base infused with the smoky warmth of cumin, chili powder, and paprika. Vibrant red bell peppers and creamy cheddar cheese enhance this dish with a balanced blend of textures and flavors, while a splash of heavy cream adds a velvety finish. Perfect for busy weeknights, this family-friendly dinner is an effortless fusion of Southwest-inspired spices and comforting pasta. Serve it hot, topped with fresh cilantro for a pop of color and freshness!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 cup black beans, rinsed and drained
- 14.5 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 12 ounces uncooked penne pasta
- 3 cups chicken broth
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the ground beef to the skillet and cook until browned, about 5-7 minutes. Use a wooden spoon to break it into smaller pieces as it cooks. Drain any excess fat if needed.
Add the diced onion, red bell pepper, and minced garlic. Cook, stirring frequently, for 3-5 minutes, until the vegetables have softened.
Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes (with their juices), tomato paste, black beans, chicken broth, and uncooked penne pasta. Stir everything together until well combined.
Bring the mixture to a boil, then reduce the heat to medium-low and cover the skillet. Simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and cooked through.
Pour in the heavy cream and stir to combine. Allow the mixture to cook for an additional 2-3 minutes.
Remove the skillet from heat and stir in the shredded cheddar cheese until melted and creamy.
Serve hot, garnished with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
3722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 5958 mg | 259% | |
| Total Carbohydrate | 350.1 g | 127% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 43.1 g | ||
| Protein | 183.0 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1279 mg | 98% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4901 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
