Description
A delightful fusion of seasoned ground beef, pasta, and zesty enchilada sauce, perfect for family gatherings or cozy weeknight meals.
Ingredients
Scale
- 500 grams ground beef
- 250 grams pasta (penne or rotini)
- 400 milliliters enchilada sauce
- 1 can (400 grams) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 200 grams cheddar cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent. Add the ground beef, breaking it up with a spatula. Cook until browned and fully cooked. Season with salt, pepper, and ground cumin.
- Once the beef is cooked, stir in the black beans, corn, and enchilada sauce. Mix well and let it simmer for about 5 minutes to combine the flavors.
- In a large mixing bowl, combine the cooked pasta with the beef and sauce mixture. Stir in half of the shredded cheese and chopped cilantro, mixing until everything is well combined.
- Transfer the pasta mixture into a greased baking dish. Spread it evenly, then top with the remaining shredded cheese.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
Notes
- For a healthier option, use ground turkey or chicken instead of beef.
- Gluten-free pasta can be used for a gluten-free version.
- Swap out cheese for a dairy-free alternative if needed.
- For a spicier kick, add jalapeños or hot sauce to the beef mixture.
- To make this dish vegan, substitute the ground beef with lentils or a plant-based meat alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Ground Beef, Enchilada, Pasta Bake, Mexican Cuisine