Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 8 oz uncooked penne or rigatoni pasta
- 2 cups shredded cheddar cheese
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
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Preheat your oven to 375°F (190°C).
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In a large skillet or pot, cook the ground beef over medium-high heat, breaking it up with a wooden spoon as it browns. Drain any excess fat.
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Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion is translucent.
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Stir in the chili powder, cumin, paprika, cayenne pepper (if using), diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer.
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Add the drained kidney beans and uncooked pasta to the skillet. Stir well to combine.
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Transfer the chili beef pasta mixture to a 9×13 inch baking dish or a large oven-safe skillet.
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Top the pasta evenly with the shredded cheddar cheese.
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Bake for 20-25 minutes, or until the pasta is cooked through and the cheese is melted and bubbly.
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Remove the chili beef pasta bake from the oven and let it cool for 5 minutes.
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Garnish with chopped fresh parsley before serving.
Enjoy this hearty and flavorful chili beef pasta bake for a comforting and satisfying dinner!
