Keep dinner simple tonight with Clean Eating’s Mexican chili beef casserole. This hearty nutritious meal packs in 9 grams of fiber and 30 grams of protein per serving! Ancho chili powder gives this dish a hint of smoky heat without being overly spicy, but if you don’t have it on hand, feel free to use regular chili powder instead. Freeze leftovers, and bake it for a quick, reheatable meal on a time-crunch night.
Mexican Chili Beef Pasta Bake
Ingredients
- 1 pound lean ground beef
- 1/2 large white onion, chopped
- 3/4 teaspoon sea salt, divided
- 1/2 teaspoon black pepper
- 2 (15-ounce) cans no salt added diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed (certified gluten-free if necessary)
- 2 jalapeño peppers, seeded and chopped
- 2 teaspoons ancho chili powder
- 1/2 teaspoon garlic powder
- 12 ounces whole-grain farfalle
- 2 cups grated cheddar cheese
Optional garnishes
- 1 medium avocado, chopped
- 1/3 cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
Directions
Preheat oven to 375˚F. Mist a 13-by-9-inch baking dish with cooking spray. Set aside.
Mist a large skillet with cooking spray, and heat on medium-high. Add beef, onion, 1/2 teaspoon salt and black pepper, and cook, breaking up beef with a spoon until no longer pink, about 7–8 minutes. Stir in tomatoes, beans, jalapeños, chili powder, garlic powder and remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until heated through, about 3 minutes.
Meanwhile, in a large pot, cook pasta al dente according to package directions. Drain and return to pot. Stir in beef mixture.
Spread half of beef-pasta mixture into baking dish, and sprinkle with half of cheese. Top evenly with remaining beef-pasta mixture and cheese. Bake until cheese is melted and sauce is bubbling, 12–14 minutes. Let cool for 10 minutes. Garnish with avocado and cilantro. Serve with lime wedges (if using).
Nutrition Information
Serves: 8 | Serving Size: 1 1/2 cups
Per serving: Calories: 433; Total Fat: 15g; Saturated Fat: 8g; Monounsaturated Fat: 0g; Cholesterol: 55mg; Sodium: 475mg; Carbohydrate: 46g; Dietary Fiber: 9g; Sugar: 5g; Protein: 30g
Nutrition Bonus: Potassium: 459mg; Iron: 29%; Vitamin A: 15%; Vitamin C: 25%; Calcium: 26%
The post Mexican Chili Beef Pasta Bake appeared first on Hello Healthy.
from Hello Healthy http://ift.tt/1U2l1Ta
via
