Beef and Bean Enchilada Pasta Bake
A hearty and practical dish that combines rotini pasta, ground beef, and black beans baked with cheese and enchilada sauce for a warming meal.
Ingredients
Pasta and Meat
- 12 oz Rotini pasta Dry; cook until 1-2 minutes shy of package time.
- 1 lb Ground beef Brown fully in skillet.
Filling Components
- 1 can Black beans 15 oz, drained.
- 2 cups Enchilada sauce
- 1 tbsp Taco seasoning Or to taste.
Topping
- 1.5 cups Mexican cheese Shredded or thinly sliced.
- to taste Salt Add after mixing in sauces and cheese.
Instructions
Preparation
- 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.
Notes
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Taste the filling before adding more seasoning.