Ingredients
INGREDIENTS:
1 lb ground beef
1 packet taco seasoning
1 cup water
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
12 oz pasta (penne, rotini, or similar)
1 cup sour cream
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
Optional: sliced jalapeños, chopped green onions, avocado slices
Instructions
1. Brown the ground beef in a large skillet over medium heat, then drain excess fat.
2. Stir in the taco seasoning and water, and let the mixture simmer for 5 minutes.
3. Meanwhile, cook the pasta according to package instructions until al dente, then drain and set aside.
4. In a large bowl, combine the cooked ground beef mixture, black beans, corn, diced tomatoes, and cooked pasta. Mix in 1 cup of shredded cheese and the sour cream until everything is well incorporated.
5. Transfer this mixture to a greased 9×13-inch baking dish, then sprinkle the remaining 1 cup of shredded cheese over the top.
6. Cover the dish with aluminum foil and refrigerate it overnight.
7. When ready to bake, preheat your oven to 350°F (175°C). Bake the covered dish for 30 minutes.
8. Remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and golden brown.
9. Garnish with chopped fresh cilantro and any optional toppings before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes (plus overnight refrigeration)
Calories: 450 kcal per serving | Servings: 8