This skillet Mexican pasta is loaded with ground beef, black beans, tomatoes and pasta in a flavor packed sauce. It’s easy to put together and makes a great hearty meal. Another plus to this dish, is that everything comes together in one pan making clean up fast and easy.
I came up with this dish when I needed to use up some pasta. I’m sure you’ve been there. You buy a box, but a recipe only calls for a cup or two so you are left with half a box. It’s too much to throw out and too little to use as a whole dish so before you know it, you open up the pantry and you have several boxes of half bits of different kinds pasta. It’s a little maddening right? I used elbow macaroni noodles, but you can use any pasta that you may want to use up.
Here’s what you need:
*1 lb. lean ground beef
* 2 1/2 tsp. chili powder or more to taste
*2 tsp. dried oregano
*1 1/2 tsp. cumin or more to taste
*2 tsp. onion powder
*2 tsp. garlic powder
*2 tsp. paprika
*2 cups beef broth
*2 cups uncooked elbow macaroni
*1 can diced tomatoes; undrained
*1 can black beans drained and rinsed
Drain and rinse the black beans.
Heat a large skillet to medium high heat. Brown ground beef and drain off any fat. Turn the heat down to medium and add chili powder, oregano, cumin, onion powder, garlic powder and paprika.
Stir into the beef and continue to cook for about 1 minute.
Slowly stir in the beef broth.
then add the macaroni to the skillet
Give a quick stir then add in the tomatoes and the black beans.
Stir to combine. Turn the heat back up to medium high heat. When the liquid starts to bubble, cover and turn down the heat. Simmer for about 15 to 20 minutes or until pasta is tender.
Serve and enjoy!