This two-pan, really simple recipe screams “pantry” to me. It tastes just as you would anticipate if Chef Boyardee® and Hormel® shared a kitchen. ideal for children. Any pasta with a strong flavor, such as bow-tie, wagon-wheel, or mostaccioli, can be used in place of cavatappi. Even some frozen corn can be snuck in for a touch of tex-mex flavor. Cheese should be added when serving.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 quarts water
- ¼ teaspoon sea salt
- 1 (8 ounce) package cavatappi pasta
- 1 teaspoon olive oil
- ¼ cup finely chopped onion
- 1 clove garlic, minced
- 1 pound ground beef
- 1 (15 ounce) can tomato sauce
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- 1 (15 ounce) can seasoned black beans, undrained
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring water to a boil in a large pot; add salt. Pour cavatappi into the boiling water and cook until tender but firm to the bite, 10 to 12 minutes; drain and rinse cavatappi.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and transparent, 5 to 10 minutes. Increase heat to medium-high and stir ground beef into onion mixture. Cook and stir until ground beef is browned and crumbly, 5 to 10 minutes. Drain excess grease and return skillet to heat.
- Mix tomato sauce, chili powder, and cumin into ground beef mixture; cook, stirring occasionally, until tomato sauce is heated through, about 3 minutes. Stir cavatappi into meat sauce until evenly coated; add black beans and pepper. Cook and stir over medium-low heat until flavors have blended, about 5 minutes.
- For a little extra spice, add 1/4 teaspoon cayenne powder.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 8 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 782 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Followed exactly but my kids added cheese and Fritos 😉
Delicious!! The only changes I made were to use kidney beans instead of black beans and some members of my family topped theirs with shredded cheese. Thank you for sharing this recipe!
Easy, quick, and good for a kid friendly meal.
Made as written at the request of my husband who was remembering this from his childhood. He said it was perfect. New to me, but decent cold weather comfort food.
Simple, delicious and VERY kid friendly! I did add some chopped green pepper to the onions and because I didn’t have quite enough tomato sauce, I added in a can of petite diced tomatoes (undrained). The whole family devoured this! This chili has a nice, mild flavor that is perfect for any pallet (though, I am sure you could easily up the heat factor). I will def be making this quick and easy recipe again~YUM! Thanks for sharing. 🙂