Southwestern Beef and Pasta Casserole
Warm up your dinner table with this hearty Southwestern Beef and Pasta Casserole, a crowd-pleasing recipe that’s bursting with bold Tex-Mex flavors! Perfectly al dente elbow macaroni pairs with savory ground beef, black beans, and sweet corn, all brought together by a zesty mix of taco seasoning and chili powder. Diced tomatoes with green chilies add a touch of heat, while a generous layer of melted cheddar cheese gives this casserole its irresistible appeal. With minimal prep and a quick bake, this easy weeknight dinner is ready in just under an hour. Garnished with fresh cilantro, this dish is as visually vibrant as it is delicious. Whether you're feeding a family or entertaining guests, this flavorful casserole is sure to satisfy cravings for Southwest-inspired comfort food!
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic cloves, minced
- 15 ounces diced tomatoes with green chilies (canned)
- 15 ounces black beans, rinsed and drained
- 1 cup frozen corn kernels
- 2 tablespoons taco seasoning mix
- 1 teaspoon chili powder
- 2 cups shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Cook the elbow macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for 30 seconds, until fragrant.
Add the ground beef to the skillet. Cook and crumble the beef until no longer pink, about 6-7 minutes. Drain any excess grease.
Stir in the taco seasoning, chili powder, salt, and black pepper. Mix well to evenly coat the beef.
Add the diced tomatoes with green chilies, black beans, and frozen corn to the skillet. Stir until well combined and simmer for 2-3 minutes.
In a large mixing bowl, combine the cooked macaroni with the beef mixture. Stir in 1 cup of shredded cheddar cheese.
Transfer the mixture to the prepared casserole dish, spreading it evenly.
Top with the remaining 1 cup of shredded cheddar cheese.
Bake the casserole in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish the casserole with chopped cilantro before serving.
Serve hot and enjoy your Southwestern Beef and Pasta Casserole!
Nutrition Facts
Calories |
4190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 5894 mg | 256% | |
| Total Carbohydrate | 433.9 g | 158% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 45.7 g | ||
| Protein | 221.6 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1982 mg | 152% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 3879 mg | 83% | |
*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.
