Chili Pasta

This is the ultimate pairing of two favorite foods - pasta and chili! Perfect for night's when you can't decide!

Course Main Course

Cuisine American, Mexican

Keyword beef and pasta, chili and pasta, one pan meal

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 566kcal

1 1/2 cups small-shaped pasta such as ditalini or elbows
1 pound lean ground beef
1/2 cup chopped onion
2 cloves garlic minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
Salt and freshly ground black pepper
15- ounce can seasoned black beans undrained, or unseasoned beans of choice, rinsed and drained
15- ounce can tomato sauce
10- ounce can Rotel tomatoes of choice original, mild, hot, with habaneros, etc
1 cup shredded Mexican cheese blend
Chopped green onions for serving optional

ook the pasta according to the package directions. Drain and set aside.
Meanwhile, brown the beef in a large, high-sided skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat.
Add the onion and garlic to the skillet and cook for 3 minutes, until soft. Add the chili powder, cumin, cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until fragrant.
Add the beans, tomato sauce, and tomatoes and bring to a simmer. Simmer for 5 minutes (or until your pasta finishes cooking). Fold in the pasta.
Top the beef and pasta with the cheese and remove the pan from the heat. If desired, plan the pan under the broiler to melt the cheese.
Top with green onions, if using, and serve.