This southwest-inspired pasta is a nice twist on a pasta meal. It takes a while to make it, but it’s well worth the wait!

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1/2 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 28 ounces diced or crushed tomatoes
• 1 1/2 cups of beef broth
• 1 can black beans
• 1 can Mexican corn (corn with peppers in it)
• 16 ounces rigatoni
• 8 ounces shredded cheese — cheddar or monterey jack are good choices
• Hot sauce

Process

1. In a large mixing bowl, season the ground beef with the salt, garlic powder, chili powder, cumin, black pepper, and red pepper.
2. Heat a large, deep skillet over medium heat.
3. Add the oil, and then add the seasoned meat.
4. Arrange the meat into a single layer and cook for three minutes, then stir and repeat. Drain the fat and return to the heat.
5. Add the tomatoes, corn, beans, and broth to the pot and turn the heat to high. Stir it occasionally as it heats up.
6. Once the mix boils, turn the heat to low and stir. Bring it to a simmer, then cover and let it simmer for about 20 minutes.
7. Meanwhile: preheat the oven to 350, and boil a large pot of water. Cook the pasta until al dente, then drain it and set it aside.
8. When the sauce is done, mix it into the pasta. Then, add half of this mixture to a casserole dish.
9. Sprinkle half of the shredded cheese over the mix, then cover with the remaining pasta and the rest of the cheese.
10. Bake for 10-15 minutes, until bubbly.
11. Serve with hot sauce. You also might like to garnish it with some sour cream or parmesan cheese!

If you enjoyed this recipe, why not check out our recipes page?