• 1 pound lean ground beef
  • ½ large white onion, chopped
  • ¾ teaspoon sea salt, divided
  • ½ teaspoon black pepper
  • 2 cans no salt added diced tomatoes
  • 1 can black beans, drained and rinsed
  • 2 jalapeño peppers, 
seeded and chopped
  • 2 teaspoons ancho chili powder
  • ½ teaspoon garlic powder
  • 12 ounces whole-grain farfalle
  • 2 cups grated cheddar cheese
  • Optional garnishes (1 medium avocado, chopped; 1/3 cup fresh cilantro, roughly chopped; 1 lime, cut into wedges)



  • Preheat oven to 375˚F. Mist a 
13-by-9-inch baking dish with cooking spray. Set aside.
  • Mist a large skillet with 
cooking spray, and heat on medium-high. Add beef, onion, ½ teaspoon salt 
and black pepper, and cook, breaking up beef with a spoon until no longer pink, about 7–8 minutes. Stir in tomatoes, beans, jalapeños, chili powder, garlic powder and remaining ¼ teaspoon salt. Bring to a simmer and cook, stirring occasionally, until heated through, about 3 minutes.
  • Meanwhile, in a large pot, cook pasta al dente according to package directions. Drain and return 
to pot. Stir in beef mixture.
  • Spread half of beef-pasta mixture into baking dish, and sprinkle with half of cheese. Top evenly with remaining beef-pasta mixture and cheese. Bake until cheese is melted and sauce is bubbling, 12–14 minutes. Let cool for 10 minutes. Garnish with avocado and cilantro. Serve with lime wedges (if using).