1 tablespoon olive oil
4 cloves garlic, minced
6 miniature bell peppers, sliced thin
1 medium yellow onion, chopped small
1 lb ground beef
3 tablespoons taco seasoning, homemade or store-bought
1/2 cup chopped roasted green chile, or (1) 4 ounce can
2 cups salsa or green chile enchilada sauce
1 15 ounce can black beans, drained and rinsed
8-16 ounce shredded Pepper jack cheese
2 tablespoons cilantro, chopped small
2 green onions, sliced thin
Preheat the oven to 350 degrees. Cook the pasta, drain and set aside. While the pasta is cooking, heat the oil in a large oven-safe skillet over medium-high heat. Add the peppers, onions, and garlic. Saute until barely softened. Transfer the cooked peppers and onions to a plate. Return the skillet to the stove and add the ground beef. Season generously with taco seasoning while cooking and crumbling the meat. When the meat has browned, add the peppers and onions back to the skillet. Add the green chile, enchilada sauce or salsa, black beans, and pasta to the skillet. Stir well to combine. Cover generously with cheese and place skillet in the hot oven. Bake for 10-12 minutes until the cheese has melted and is bubbling. Sprinkle with cilantro and green onions before serving.