COMFORTING MEXICAN PASTA CASSEROLE FOR BUSY WEEKNIGHTS: Made with Ground Beef and Hatch Green Chile

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned lentils

Ground turkey is leaner, while lentils are budget-friendly and protein-rich.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella

Reduced-fat cheese lowers calories, while mozzarella is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt offers similar creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers provide a milder heat, while bell peppers are more affordable.

Chop the hatch green chili and garlic.

Heat a pot over medium-high heat and coat the bottom with olive oil.

Add chopped onion and ground beef to the pot, sautéing until the beef is browned.

Add minced garlic and chopped hatch green chili to the beef mixture and stir.

Add the can of diced tomatoes (with juice) to the mixture and cook for a bit.

Season the mixture with salt, pepper, and cumin.

Boil water in a separate pot, adding salt to it, and cook the penne pasta until al dente.

Drain the pasta and add it to the meat mixture.

Add the cream of mushroom and sour cream to the mixture, stirring to combine.

Add half of the shredded cheese to the mixture and stir.

Transfer the mixture to a greased 9x13 baking dish and spread it evenly.

Sprinkle the remaining cheese on top of the mixture.

Bake in the oven at 350°F for about 15 minutes or until the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level: