1 pound elbow macaroni
1 pound ground beef
1 jalapeno, seeded and minced
1 envelope taco seasoning
1 (14-1/2 ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, drained
1 cup sour cream
2-1/2 cups shredded cheddar cheese, divided
2 green onions, chopped
1 bunch cilantro, chopped
Preheat the oven to 350 degrees F. Grease a 9-by-13 casserole dish with butter or cooking spray.
Cook the pasta according to the package directions. Drain and set aside.
Cook the beef and jalapeño over medium-high heat in a large skillet until the meat is completely browned.
Add the taco seasoning, tomatoes and black beans. Cook until the mixture is hot and bubbling. Remove from the heat.
Add the sour cream and 2 cups of the cheddar cheese. Stir until the cheese is melted.
Pour the beef mixture over the cooked pasta and stir to combine.
Place the macaroni in the prepared casserole dish and top it with the remaining 1/2 cup of cheese.
Bake for 20 minutes, until the mixture is warm and bubbling.
Garnish the casserole with the green onion and cilantro.