Mexican Chili Beef Pasta Bake

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.

under 30 mins

Ingredients for servings

  • lean ground beef

  • 0.5 large white onion chopped

  • teaspoon teaspoon sea salt divided

  • 0.5 teaspoon black pepper

  • 2 can no salt added diced tomatoes

  • 1 can black beans drained and rinsed (certified gluten-free if necessary)

  • 2 jalapeño peppers seeded and chopped

  • 2 teaspoon ancho chili powder

  • 0.5 teaspoon garlic powder

  • whole-grain farfalle

  • 2 cup grated cheddar cheese

  • Optional garnishes

  • medium avocado chopped

  • 0.33333333333 cup fresh cilantro roughly chopped

  • 1 lime cut into wedges


  • 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).

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