This hearty beef and pasta bake is inspired by the Midwest classic Chili Mac and Cheese. A satisfying one-and-done dinner for the whole family!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Cheddar-Mozzarella Blend, shredded(ContainsMilk/Lait)
Beef Broth Concentrate
Salt and Pepper*
Before starting, preheat broiler to high and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot (NOTE: Use same for 4ppl). Cover and bring to a boil over high heat. Core, then cut peppers into 1/2-inch pieces. Thinly slice green onions.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Remove pan from the heat then transfer peppers to a plate.
While peppers cook, add cavatappi to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 9-10 min. Reserve 1/4 cup pasta water (dbl for 4ppl), drain and return to the same pot off the heat. Set aside.
Heat the same pan (from step 2) over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add Mexican seasoning. Cook, stirring often, until fragrant, 1 min.
Add diced tomatoes, beans (including liquid from carton) and broth concentrate(s) to pan with beef. Bring to boil over high heat. Reduce heat to medium and simmer until sauce thickens slightly, 7-8 min. Add beef mixture, peppers and reserved pasta water to pot with cavatappi. Stir to combine and season with pepper.
Transfer cavatappi and beef mixture to a lightly-oiled 8x8-inch baking dish (NOTE: Use a 9x13-inch baking dish for 4ppl). Sprinkle top with cheese and broil in middle of oven until cheese melts, 3-4 min. Divide beef and pasta bake between plates. Dollop over sour cream and sprinkle with green onions.