When you need a comforting, filling, and downright delicious dinner, this Cheesy Cowboy Pasta Casserole delivers every time. Combining savory ground beef, tender pasta, hearty beans, and a cheesy, creamy tomato sauce, this dish is a family-favorite and perfect for potlucks, busy weeknights, or even game days. It’s inspired by cowboy cooking traditions that favor bold, satisfying flavors, all in one skillet or baking dish.
Ingredients:
- 1 lb (450g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ cups elbow macaroni or rotini pasta
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn (frozen or canned)
- 1 cup beef broth or water
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- Salt and pepper to taste
- Fresh parsley or green onions, for garnish (optional)
Instructions:
- Cook the pasta:
In a large pot, boil the pasta in salted water until al dente. Drain and set aside. - Brown the beef:
In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and garlic, sautéing until the onion is soft and translucent—about 3–4 minutes. Drain excess grease if needed. - Combine ingredients:
Stir in the black beans, diced tomatoes (with juice), corn, beef broth, and all the spices. Let simmer for about 5–7 minutes to meld the flavors. - Add pasta and cheese:
Mix in the cooked pasta. Stir in ¾ of the cheese until melted and incorporated. Taste and adjust seasoning if needed. - Bake it cheesy:
Transfer everything into a greased 9×13 inch baking dish. Top with remaining cheese and bake at 375°F (190°C) for 15–20 minutes, or until bubbly and golden on top. - Garnish & serve:
Let cool for a few minutes before serving. Garnish with fresh parsley or chopped green onions for a pop of color and freshness.
Serving Tip: Pair with a crisp green salad or cornbread for the ultimate cowboy-style feast.
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