Western Wagon Wheels
Take your taste buds on a flavorful journey with Western Wagon Wheels, a hearty, family-friendly casserole that brings bold Tex-Mex flavors to your dinner table. This irresistible dish features fun wagon wheel-shaped pasta paired with savory ground beef, aromatic garlic, and onion, all simmered in a rich, spiced tomato sauce infused with chili powder, cumin, and smoked paprika. Topped with melted cheddar cheese and baked to bubbly perfection, this recipe is the ideal comfort food for busy weeknights. Ready in under an hour and perfect for feeding a crowd, Western Wagon Wheels is sure to become a household favorite. Garnish with fresh parsley for a touch of color and serve with a crisp side salad or garlic bread for a complete meal everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces wagon wheel pasta
- 1 pound ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the wagon wheel pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, add the ground beef. Use a wooden spoon to break it into smaller pieces as it cooks. Cook until no longer pink, about 5-7 minutes. Drain any excess grease.
Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 3-4 minutes until the onion is soft and translucent.
Stir in the diced tomatoes, tomato paste, and beef broth. Mix well to combine.
Add the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to evenly distribute the seasonings.
Reduce the heat to medium-low and let the mixture simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Preheat your oven to 375°F (190°C).
In a greased 9x13-inch baking dish, combine the cooked pasta and the beef-tomato mixture. Toss to ensure the pasta is evenly coated.
Sprinkle the shredded cheddar cheese evenly over the top of the pasta mixture.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with chopped fresh parsley for a pop of color and added freshness.
Nutrition Facts
Calories |
3026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4909 mg | 213% | |
| Total Carbohydrate | 307.1 g | 112% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 31.0 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1141 mg | 88% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3198 mg | 68% | |
*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.
