Description

This recipe is a marriage between an Italian and a Mexican dish. It is a delicious, quick and easy to make make dish that will become one of your go to recipes for weeknight dinners.

Ingredients

• 1/2 lb. corkscrew pasta, or other pasta
• 1 T. olive oil
• 4 cloves garlic, minced
• 6 miniature bell peppers, thinly sliced or 1-2 regular bell peppers
• 1 medium yellow onion, chopped small
• 1 lb. ground beef
• 3 T. taco seasoning
• 1/2 c. chopped roasted green chile, or a 4 oz. can
• 2 c. salsa or green chile enchilada sauce
• 15 oz. can black beans, drained and rinsed
• 8 to 16 oz. shredded Pepper Jack cheese
• 2 T. cilantro, finely chopped for garnish
• 2 green onions, thinly sliced for garnish

Steps

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions, about 9-10 minutes; drain; set aside.
3. While pasta is cooking, heat oil in a large oven-safe skillet over medium-high heat. Add peppers, onions and garlic; saute until just softened; transfer to a plate.