Tex Mex Fusilli
Get ready to spice up your pasta night with this vibrant Tex Mex Fusilli! This dish combines the comfort of tender fusilli pasta with the bold, smoky flavors of Tex-Mex cuisine. Sautéed ground beef, black beans, and a medley of diced tomatoes with green chilies come together in a rich, spiced sauce seasoned with chili powder, cumin, and paprika. Tossed with melty Mexican cheese and topped with fresh cilantro, this one-skillet wonder delivers a hearty, flavor-packed meal in just 45 minutes. Perfect for busy weeknights, this recipe is sure to become a family favorite. Serve it piping hot and prepare for second helpings!
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Recipe Information
Ingredients
- 12 ounces fusilli pasta
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup canned black beans, rinsed and drained
- 14 ounces canned diced tomatoes with green chilies
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1.5 cups shredded Mexican cheese blend
- 2 tablespoons cilantro, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to boil. Cook the fusilli pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, sautéing for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 6-8 minutes. Drain any excess fat.
Stir in the black beans, canned diced tomatoes with green chilies, and tomato paste. Mix well to combine.
Sprinkle in the chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper. Stir to coat the mixture evenly with the spices.
Reduce the heat to low and simmer the mixture for 5-7 minutes, allowing the flavors to meld together.
Add the cooked fusilli pasta to the skillet along with the reserved pasta water. Toss to combine and allow the sauce to coat the pasta evenly.
Turn off the heat and stir in 1 cup of the shredded Mexican cheese blend. Mix until the cheese is melted and creamy.
Serve the Tex Mex Fusilli hot, garnished with the remaining shredded cheese and chopped cilantro, if desired.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 7.4 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 388 mg | 30% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 807 mg | 17% | |
*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.
