Prep 20 mins
Cook 25 mins
Just a yummy casserole I threw together with what I had on hand. It's creamy, hearty and a little spicy, just how a winter meal should be!
- 12 ounces pasta (i use bowtie)
- 1 lb lean ground beef
- 1 small onion
- 15 ounces canned red beans, drained and rinsed (black beans work just as well)
- 16 ounces crushed tomatoes
- 2 teaspoons dried thyme
- 2 teaspoons cajun seasoning
- 1 teaspoon cayenne pepper
- 1 tablespoon paprika
- 2 tablespoons chili powder
- 2 teaspoons cumin
- salt and pepper
- 1 (16 ounce) package Velveeta cheese
- Pre-heat oven to 375.
- Cook pasta according to box, making sure not to over cook as it will continue cooking in oven.
- In a large skillet cook meat until no longer pink. Drain. Return to heat.
- Add onions to beef and cook about 6-7 minutes. Add beans and tomatoes, mix well.
- Add the seasonings. (I sometimes add a few dashes of hot sauce for a spicier version.) Simmer about ten minutes, stirring occasionally.
- Divide velveeta in half. Slice half the cheese into thin slices, cube the rest.
- Add a small amout of meat mixture to cooked pasta and layer on the bottom of casserole dish. Top with cubed velveeta and give a quick stir.
- Next add meat mixture. Top with sliced velveeta.
- Bake for 20-25 minutes, until cheese is slightly browned and edges are crispy.