When I first found this recipe on Pinterest, I knew it would be the perfect dish for a night when I was craving comfort food. Cheesy, warm, and savory… what more could you want for a December evening?
This dish is super easy to throw together and feeds about 6 people (or makes for great leftovers). It’s hearty and filling, and it requires ingredients I usually have laying around the house.
- A drizzle of vegetable oil
- As much chopped onion as you want (I used a little over half of one)
- 1 pound of ground beef
- 1/2 pound of small shell pasta
- 15 oz canned tomato sauce
- 14 oz canned diced tomatoes with green chilies
- 15 oz black beans (drained)
- 1 1/2 tablespoons chili powder
- 2 teaspoons cumin
- 1/4 cups water
- 2 cups shredded cheddar cheese
- As much sour cream as you want for topping
- As much chopped green onion as you want for topping
- Preheat the oven to 350 degrees.
- In a large skillet, drizzle the oil and saute the onions for about three minutes.
- Add the ground beef to the onions and cook until no longer pink.
- Once the ground beef is cooked, add the tomato sauce, diced tomatoes with green chilies, beans, chili powder, cumin, and water. Stir.
- While that is simmering, cook the pasta per package instructions and drain.
- Add cooked pasta to skillet mixture and stir.
- Pour the chili-pasta mixture into a 9×13 dish, smooth with a spoon and sprinkle with cheese (and by “sprinkle,” I mean cover haha).
- Bake for 30 minutes until cheese is golden brown and serve immediately.
- Top with sour cream and green onions.
*Note: I adapted this recipe from the one linked above, leaving out the cayenne powder (I don’t like spicy food).