J
Jeanh
Guest
INGREDIENTS:
- ½ tablespoon vegetable oil
- 1 lb ground beef
- 1 medium onion (chopped)
- 1 dash salt
- 1 dash ground black pepper
- 1/2 lb cooked medium shells
- 15 ounces tomato sauce
- 1 (14.5 ounce) can diced tomatoes with green chilies
- 1 (15 ounce) black beans (drained and rinsed)
- 1 ½ tablespoons chili powder
- 2 teaspoons cumin
- 3 dashes cayenne pepper
- ¼ cup water
- 2 cups shredded Mexican cheese blend
- ½ cups sour cream
- 4 tablespoons chopped green onions
INSTRUCTIONS:
- Preheat the oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add the onions and sauté for 3 minutes. Add the ground beef and cook while breaking up into chunks with a spatula until no longer pink. Season with salt and pepper.
- While the ground beef is cooking, boil the pasta according to package directions until al dente. Drain and set aside.
- Add the tomato sauce to the ground beef mixture. Add diced tomatoes and green chilies, beans, chili powder, cumin, cayenne and water. Mix well and simmer for about 5 minutes. Stir in the cooked pasta until well combined.
- Lightly grease a 9x13 inch baking dish. Pour the chili and pasta mixture into the dish. Flatten the mixture out with a spatula and top with cheese. Place into the oven and bake at 350 degrees F. for 30 minutes or until the edges are bubbling and the cheese has melted.
- Spoon into serving dishes and top with sour cream and green onions.
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