Okay…is it weird that this is my very favorite kind of meal? I am casserole obsessed and if it has pasta and ground beef in it, I’m even more obsessed. A casserole and salad is my favorite dinner combination. I used a lean ground beef in this recipe but feel free to substitute with ground turkey. I also used a whole wheat pasta, but you don’t have to if you don’t want to. It’s like a really good chili with pasta mixed in…and then baked with some cheese. Yes. You’ll love it too!
This recipe serves four to six.
1 pound of ground beef
1 onion, chopped
1 jalapeno, seeded and chopped (optional)
2 tablespoons chili powder
1 (6 oz) can of tomato paste
1 (15 oz) can of black beans, rinsed and drained
1 (14 oz) can of creamed corn
1 (14 oz) can of diced tomatoes
1 pound of a short cut pasta (we used elbow), cooked to al dente and drained
1½ cups of shredded Monterey Jack Cheese
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
Preheat your oven to 425 degrees.
Lightly spray a 9×13 baking dish with cooking spray and set aside.
In a large skillet over medium-high heat, brown your ground beef in a drizzle of EVOO. Once browned and crumbly, stir in your chopped onion and a big pinch of both salt and pepper. Saute about 4 or 5 minutes and then stir in your chopped jalapeno, chili powder, tomato paste, beans, creamed corn and diced tomatoes. Reduce heat to low and let everything simmer together about five minutes or so. Next, stir in your cooked pasta and toss everything together. Pour this mixture down into your prepared baking dish. Top the casserole with your shredded Monty Jack and pop it in the oven to brown (about 15 to 18 minutes). Once browned and bubbly, remove from oven and serve immediately.
Dinner is done! All you need to go with it is a big green salad and you’ll have one happy table!