Beefy Texican Pasta

Beefy Texican Pasta

This is something I created several years ago when I was just trying to come up with something to make for dinner using ingredients we already had.  We liked it so much that I still make it!

This recipe makes enough to feed a crowd so I like to freeze some of it for later.  It is great if you put it in a casserole dish, cover it with shredded cheese (then you can freeze it if you want), and then bake until bubbly!


1 tsp. olive oil

1 lb. ground beef

1 med. onion, diced

1 tsp. chili powder

1 tsp. cumin

1 tsp. salt

3 garlic cloves, minced

1 can ro-tel tomatos

1 can “chili” beans

1-1/2 cups frozen corn kernals

1 can condensed cheddar cheese soup

1 box of pasta (I used whole wheat rotini)

grated cheese (I use Mexican blend)

Put the olive oil in a pan and saute the beef for about 5 minutes.  Then add the onion, chili, cumin, and salt and saute until the meat is cooked.

While the meat is cooking, boil a pot of water for the pasta.

Add the minced garlic to the meat mixture and saute for a minute or two.  Next add the tomatoes and beans (dump in the whole can without draining the juice), corn, and can of soup.  Simmer on low for 10 minutes or more.

When the water is boiling, add the pasta and cook according to the directions on the package.

When the pasta is cooked, drain it and add it to the meat mixture.

Serve it with grated cheese sprinkled on top, enjoy!

Even my toddler who isn’t much of a meat-eater loves this!

You might also like:

Chicken Tortilla Soup

Slow Cooker Shredded Chicken Tacos

Saucy Dressed Up Chicken


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