Spicy Ground Beef Noodle Bake
Spicy Ground Beef Noodle Bake
Ingredients
For the Beef & Vegetable Mixture
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, diced
- 2 bell peppers, any color, cored and diced
- 3 cloves garlic, minced
- 1 pound potatoes, peeled and diced into 1/2-inch cubes
- 1 can diced tomatoes, 14.5 ounces, undrained
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Noodles & Topping
- 8 ounces spaghetti noodles, cooked al dente and drained
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
While the noodles cook, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 4
Add the diced onion and bell peppers to the skillet with the beef. Cook for 5-7 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 5
Stir in the diced potatoes, diced tomatoes (undrained), tomato paste, beef broth, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
⏱️ 20 min
- 6
Once the potatoes are tender, remove the skillet from the heat. Add the cooked and drained spaghetti noodles to the beef and potato mixture. Toss gently to combine everything thoroughly.
⏱️ 3 min
- 7
Transfer the entire mixture to the prepared 9x13 inch baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese over the top.
⏱️ 2 min
- 8
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. If desired, you can broil for the last 1-2 minutes for a crispier top, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 9
Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Ground Beef Noodle Bake
Ingredients
For the Beef & Vegetable Mixture
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, diced
- 2 bell peppers, any color, cored and diced
- 3 cloves garlic, minced
- 1 pound potatoes, peeled and diced into 1/2-inch cubes
- 1 can diced tomatoes, 14.5 ounces, undrained
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Noodles & Topping
- 8 ounces spaghetti noodles, cooked al dente and drained
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
While the noodles cook, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 4
Add the diced onion and bell peppers to the skillet with the beef. Cook for 5-7 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 5
Stir in the diced potatoes, diced tomatoes (undrained), tomato paste, beef broth, chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
⏱️ 20 min - 6
Once the potatoes are tender, remove the skillet from the heat. Add the cooked and drained spaghetti noodles to the beef and potato mixture. Toss gently to combine everything thoroughly.
⏱️ 3 min - 7
Transfer the entire mixture to the prepared 9x13 inch baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese over the top.
⏱️ 2 min - 8
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. If desired, you can broil for the last 1-2 minutes for a crispier top, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 9
Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min