Another day, another southwestern-inspired recipe for you lovely folks! I hope you enjoy this easy one pot southwestern beef pasta. It was a hit in my house!
I’m pretty sure once I leave this earth, I will have created a gazillion southwestern recipes and attempted every other one already in existence. That’s how much I love the stuff.
The best thing about it is that is only uses one pot. Of course, I precook ground beef and keep it stored in the freezer until I need it. All I have to do it thaw it and add to recipes. But even if you have to brown your beef for this recipe, you can still brown your beef in the pot, drain the beef and then add the beef and the rest of the ingredients back to the same pot.
This recipe also makes enough pasta for our little family of four to have two meals. Of course, the two toddlers don’t eat much. But still there is usually at least enough left for the two sets of leftovers for lunch.
This stuff is so cheesy and good!
The Hubs says this southwestern beef pasta reminds him a lot of the staple Rotel cheese dip that you find at every party in the South – except with the added goodness of pasta.
Be sure to whip this up sometimes soon! I promise it is the best of both worlds!
- 1 package of penne pasta (16 oz)
- 1.25 pounds ground beef, browned
- 5 cups water
- 2-3 tbsp butter
- 1 can of black beans, drained and rinsed
- 1 can Rotel with green chiles and lime juice, undrained
- 1/4 cup chili powder
- 2 tbsp cumin
- 1 tbsp minced garlic
- 1/2 cup chopped onion
- 1/2 cup chopped red bell peppers
- 1 jar Tostitos brand queso con salsa (16 oz)
- In a large pot, add all ingredients except for the queso con salsa.
- Bring pot to a boil.
- Reduce heat to a simmer and continue to cook for 20 minutes or so, until most of the water has cooked out and noodles seem cooked through.
- Stir in the queso con salsa and allow the mixture to simmer just a few minutes longer.
- Garnish with cheese and chopped cilantro or parsley, and serve.