4 cups dry pasta (I used brown rice fusilli)
2 tbsp olive oil
1/2 large white onion, diced.
1 tsp garlic, minced
1 small red pepper, diced.
1 lb ground beef
1 15oz can black beans, drained and rinsed
1 15oz can corn, drained and rinsed
1 packet of taco seasoning
1 15 oz can diced tomatoes (fire-roasted preferred)
1 15oz can tomato sauce
1 cup shredded cheddar cheese
Preheat oven to 350F and grease 9×13 casserole dish.
Cook your pasta according to package. Drain accordingly. Set aside.
In a large pan or dutch oven over medium-high heat, add oil. Once hot, add onion and pepper.
After a few minutes when onions and peppers begin to soften, add garlic.
One minute later, add ground beef. Cook until no longer pink, then drain everything in fine mesh strainer.
Add back to pan and turn on low heat.
Add black beans, corn and taco seasoning. Stir to combine, then add diced tomatoes and tomato sauce.
Let simmer for 5 minutes over low heat, then stir in cooked pasta.
Pour into casserole dish and top with cheddar cheese. Bake in oven for 10 minutes at 350.
Let cool for a few minutes before serving.
Category: dinner, gluten-free, lunch Method: stovetop Cuisine: American Diet: Gluten Free