Spicy Beef & Black Bean Cavatappi Casserole
A hearty Southwest-inspired pasta bake made with cavatappi, ground beef (or turkey), black beans, and green chiles. This recipe makes two casseroles — one for dinner and one to freeze for later. Flexible, budget-conscious, and built for real life.
Servings: 12
Calories: 410kcal
Cost: $20–$24
Equipment
- 2 2-quart casserole dishes
Ingredients
- 8 oz uncooked cavatappi (about 2 cups)
- 2 pounds ground beef or ground turkey
- 1 large onion chopped
- 2 cloves garlic minced
- 1 14.5 oz can diced tomatoes undrained
- 1 14.5 oz can Rotel-style tomatoes with green chiles undrained
- 1 15 oz can black beans rinsed and drained
- 1 6 oz can tomato paste
- 1 4 oz can chopped green chiles, drained
- 1½ teaspoons salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1-2 jalapeños seeded and chopped (optional, to taste)
- 2 cups shredded Monterey Jack or Colby Jack cheese
Instructions
- Bring a large pot of salted water to a boil. Cook cavatappi until just al dente. Drain and set aside. Do not overcook. It will finish in the oven.
- In a large skillet or Dutch oven over medium heat, cook ground beef (or turkey) and chopped onion together, breaking the meat into small crumbles. Cook until no longer pink and onions are tender. Drain thoroughly.
- Stir in minced garlic and cook for about 1 minute, just until fragrant.
- Stir in diced tomatoes, Rotel-style tomatoes, black beans, tomato paste, green chiles, salt, chili powder, cumin, smoked paprika, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes to allow flavors to develop.
- Add drained pasta to the meat mixture and stir until evenly coated. Taste and adjust seasoning if needed.
- Preheat oven to 375°F. Divide mixture evenly between two greased 2-quart casserole dishes.
- Sprinkle cheese evenly over both casseroles. Add chopped jalapeños if desired. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, or until hot and bubbly.
- Serve one casserole. Allow the second to cool completely, then wrap tightly and freeze for up to 3 months.
Notes
To Bake From Frozen: Thaw overnight in the refrigerator (about 8 hours). Preheat oven to 375°F. Cover and bake 20–30 minutes, or until the center reaches 165°F on an instant-read thermometer.
Make It Lighter: Use ground turkey, reduced-fat cheese, or whole-grain pasta.
Stretch It Further: Use 1 pound of meat and add an extra can of black beans.
Control the Heat: For mild flavor, skip fresh jalapeños. For extra kick, leave a few seeds in or use Pepper Jack cheese.
Food Safety Tip: Wear disposable gloves when handling jalapeños and avoid touching your face. The oils linger longer than you think.
Nutrition
Serving: 1serving | Calories: 410kcal | Carbohydrates: 30g | Protein: 25g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 682mg | Potassium: 696mg | Fiber: 5g | Sugar: 4g | Vitamin A: 569IU | Vitamin C: 14mg | Calcium: 203mg | Iron: 4mg
