Another day, another southwestern recipe for you lovely folks! I hope you enjoy this easy one pot southwest pasta with black beans and ground beef. 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 tried every one pot pasta dish in existence. That’s how much I love this black bean pasta recipe.
Making Southwest Pasta with Black Beans and Ground Beef
The best thing about it is that this southwest pasta with black beans recipe only requires 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 – in around 30 minutes. Wah-lah! A one pot pasta meal!
This black bean pasta 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! Did you even question that a black bean pasta with Tostitos salsa con queso would be so 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 up this beef and black bean pasta recipe sometimes soon! I promise it is the best of both worlds! And if you enjoy a good pasta, I urge you to try tallerine casserole, cheesy chicken spaghetti, cheesy mushroom pasta for the slow cooker, sausage and cheese tortellini soup, lasagna supreme, sausage and squash skillet with orzo, and – last but not least – my angel hair pasta salad! You won’t be sorry!
Southwest Pasta with Black Beans
Ingredients
- 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
- 1/2 cup shredded Cheddar cheese for garnish, optional
- 1/4 cup chopped parsley or Cilantro for garnish, optional
Instructions
- 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 shredded cheddar cheese and chopped cilantro or parsley, and serve.
Linking up this southwestern beef and black bean pasta recipe here:
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