Beef and Bean Enchilada Pasta Bake

Beef and Bean Enchilada Pasta Bake combines rotini pasta, ground beef, black beans in a hearty oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.

The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.

Recipe overview

Servings: approximately 6
Preparation: about 20–25 minutes, plus any separate cooking or thawing
Oven temperature: 375°F
Equipment: 9-by-13-inch baking dish, mixing bowl, pasta pot and skillet or saucepan

Ingredients

Rotini pasta — 12 oz dry
Ground beef — 1 lb
Black beans — 1 can (15 oz), drained
Enchilada sauce — 2 cups
Taco seasoning — 1 tablespoon, or to taste
Mexican cheese — 1 1/2 cups, shredded or thinly sliced
Salt, to taste after adding sauces and cheese

Preparation notes

Cook the pasta in boiling water until 1–2 minutes short of the package’s full cooking time, then drain. It will finish in the oven. Keep a little pasta water to loosen the filling if it looks dry.

Brown the ground meat or sausage fully in a skillet, breaking it into small pieces. Drain excess fat before mixing it with the sauce and other filling ingredients.

Directions

Preparing Beef and Bean Enchilada Pasta Bake before baking

Use drained, just-under-al-dente pasta in the assembly steps below.

Preheat your oven to 375°F.
Cook the rotini pasta according to the package instructions until al dente.
In a skillet, brown the ground beef over medium heat and stir in the taco seasoning.
Once the beef is cooked, add in the black beans and enchilada sauce, mixing everything well.
In a large bowl, combine the cooked rotini pasta with the beef and bean mixture, ensuring it’s all evenly mixed.
Transfer the mixture into a baking dish and sprinkle the top with a generous amount of Mexican cheese.
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.

Tips for a better bake

Keep the pasta slightly firm before baking and reserve some cheese for the topping. The sauce should coat the pasta generously, since noodles absorb more moisture in the oven.
Taste the cooked filling before adding more seasoning. Bottled sauces, seasoning blends and cheeses vary in salt and heat, so season gradually.

What to serve with it

Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.

Make-ahead and leftovers

For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Warm individual portions covered to help retain moisture. Refrigerate leftovers promptly and reheat until hot throughout.

Frequently asked questions

Can I change the cheese?

Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.

How can I prevent a dry filling?

Do not overcook the components before assembly. Slightly undercooked pasta and a generous coating of sauce are especially helpful. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.