- 1 pound ground beef
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1 cup diced onion
- 2 cups elbow macaroni
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Preheat the oven to 350°F (175°C).
- In a large skillet, brown the ground beef with the diced onion until fully cooked.
- Add the black beans, corn, diced tomatoes, beef broth, chili powder, garlic powder, salt, and pepper. Stir to combine.
- Stir in the macaroni and bring to a boil.
- Reduce heat and let simmer for 10 minutes or until the macaroni is tender.
- Transfer the mixture to a baking dish and top with shredded cheddar cheese.
- Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
- For added flavor, top with green onions before serving.
- This casserole can be spiced up with jalapeños for a kick.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Omnivore