I hate to even label this recipe “gluten-free” as I don’t want to discourage someone from trying it…because it’s basically just an amazing pasta dish that happens to be g-free. If you don’t have to eat gluten-free, go ahead and make it too with whatever pasta you have on hand. It’s a pasta that tastes like a taco. #winning
- 2 pounds of ground beef
- Extra Virgin Olive Oil (EVOO) to garnish
- a big pinch of both salt and pepper
- 2 tablespoons chili powder
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups of your favorite salsa (we used a nice chunky-style), divided
- 2 cups shredded cheddar cheese
- one pound of gluten-free pasta cooked to al dente
- about 8 green onions, chopped
- Preheat your oven to 400 degrees.
- Grease (I used Pam) a casserole-sized baking dish. Set aside.
- In a large skillet over medium-high heat, brown your ground beef in a big drizzle of EVOO. Once browned and crumbly, stir in a big pinch of both salt and pepper followed by your chili powder, diced tomatoes, tomato sauce, black beans and one cup of your salsa. Next, stir in your shredded cheddar cheese and your hot and cooked pasta. Give everything a good stir and then pour this into your prepared baking dish.
- Pop your baking dish in the oven and bake about 15 to 18 minutes or until a little browned on the edges and bubbly.
- Remove the casserole from the oven and top with the remaining cup of salsa and chopped green onions.
This recipe is for everyone whether you’re g-free or not!