5-Ingredient Black Bean Pasta Recipe (Chili Mac and Cheese)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6
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Calories
345 kcal
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Course
Main Course
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Cuisine
American
5-Ingredient Black Bean Pasta Recipe (Chili Mac and Cheese)
Description
The 5-Ingredient Black Bean Pasta Recipe presents a simple chili mac and cheese style dish featuring ground beef cooked with chili seasoning and combined with elbow pasta and black beans. The pasta is cooked until al dente either on the stovetop or in a slow cooker. Cheddar cheese is stirred in at the end to create a creamy, cheesy sauce that coats the pasta and meat evenly. The inclusion of black beans adds some earthiness and texture contrast, while the chili seasoning lightly spices the dish.
The cooking technique allows flexibility: on stovetop, the beef is browned then combined with pasta and beans to cook in water, while the slow cooker option stews everything together over a longer period. Both yield tender pasta with a cheesy, savory finish. Optional diced tomatoes can be added for freshness and additional flavor.
This recipe can be served as a ready-to-eat main course that combines protein and starch conveniently in one pot. It suits those seeking a filling, straightforward meal with familiar chili mac and cheese flavors enhanced by black beans for added heartiness.
Per notes, ground beef should have at least 20% fat to avoid sticking when browning without oil. Leftovers store in the fridge up to 5 days or freeze for up to a month; reheating may require added cheese to refresh creaminess. Pasta type and beans can be substituted as needed, adjusting cooking time accordingly.
Ingredients
- 1 lb ground beef 80% lean meat and 20% fat (at room temperature)
- 1 .5 oz chili seasoning mix
- 4 cups water
- 1 oz elbow pasta FOR A GF MEAL, USE A GLUTEN-FREE PASTA
- 1 oz black beans drained, canned
- 2 cups cheddar cheese mild, shredded
Instructions
- STOVETOPBrown the beef: In a large nonstick saucepan, brown the ground beef over medium-high, stirring every now and then, for about 5-6 minutes or until no longer pink. Stir in the chili seasoning mix and let cook for about 1 minute. Cook the pasta: Stir in water, pasta, drained black beans, and salt (if desired). Bring to a boil, reduce heat to medium-low, cover, and allow pasta to cook for 8-10 minutes or just until al dente. If you’d like to, stir in diced tomatoes. Stir in cheese and then sprinkle the herbs on top. Serve while hot.
- SLOW COOKERCook the beef and stir in chili seasoning mix as stated in the stovetop directions above. Then combine the water, pasta, tomatoes (optional), drained black beans, and salt (optional) in the slow cooker and cook on high for about 2 hours, or until pasta is al dente. If needed, cook longer or until pasta is al dente, checking every 20 minutes after those 2 hours. When pasta has finished cooking, stir in the cheese until melted. Garnish with herbs and serve hot.
- PRESSURE COOKERTurn on the sauté function and let heat enough to brown the beef (about 5-6 minutes) or until no longer pink. Stir in the chili seasoning and let cook for about 1 minute. Then stir in water, pasta, tomatoes (optional), and drained black beans. Turn off the sauté function, lock the lid and turn the valve, and set to cook at high pressure on pasta mode or manual mode for 3 minutes. The pasta will be al dente! Do a quick release and remove the lid. Taste and adjust the salt if needed, stir in the cheese until melted, garnish with herbs, and serve hot!
Notes
- Use ground beef with about 20% fat for best browning without added oil; leaner beef may require oil to prevent sticking.
- Leftovers can be stored in an airtight container in the refrigerator up to 5 days or frozen for up to 1 month.
- Reheat leftovers in the microwave and consider adding extra cheese to restore creaminess.
- You can substitute taco seasoning for the chili seasoning mix and kidney or pinto beans for black beans if preferred.
- If using pasta shapes thicker than elbow macaroni, increase cooking time accordingly, especially if using a pressure cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 22g | 44% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 93mg | 31% |
| Sodium | 293mg | 12% |
| Potassium | 241mg | 5% |
| Vitamin A | 460IU | 9% |
| Calcium | 290mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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