1 can diced tomatoes with green chilies (14.5 ounces)
1 can black beans (15 ounce – drained and rinsed)
1 ½ tablespoon chili powder
2 teaspoons cumin
3 dashes cayenne pepper or to taste
The ¼ cup of water
2 cups shredded Mexican cheese blend
½ cups sour cream
4 tablespoons green onions (sliced)
Preheat oven to 350F.
Cook pasta according to directions for al dente. Drain and rinse.
While pasta is cooking place the chopped onion in a large skillet with the oil over medium-high heat and cook until onion is translucent; about 3 minutes. Add the burger to the skillet, breaking it up with a spatula, and cook until burger is no longer pink inside; drain if needed.
Add diced tomatoes with green chilies, beans, chili powder, cumin, cayenne, tomato sauce, and water into the ground beef mixture, salt, and pepper to taste; simmer for about 5 minutes. Add the mixture to the pasta and mix until well combined.
Pour the mixture into a lightly greased 13 x 9 casserole dish. Spread the shredded cheese over the top and bake for about 30 minutes or until edges are bubbly and cheese is melted.
Serve garnished with sour cream and chopped green onions.