Go Back
A bubbling cheesy hamburger casserole in a baking dish, fresh from the oven

Spicy Tex-Mex Cheesy Hamburger Casserole

This hearty Tex-Mex casserole combines seasoned ground beef, tender rotini pasta, and a rich tomato sauce, all baked with gooey pepper jack cheese for a spicy and satisfying meal. Perfect for a family dinner with a kick!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • 9x13 inch baking dish
  • large skillet or Dutch oven
  • aluminum foil

Ingredients
  

Main Ingredients

  • 1-1.5 lbs Ground Beef 80/20 or 90/10 lean
  • 1 medium Onion chopped
  • 2-3 cloves Garlic minced
  • 1 (15 oz) can Tomato Sauce
  • 1 (14.5 oz) can Diced Tomatoes undrained
  • 1 cup Beef Broth
  • 2 cups Rotini Pasta
  • 2 cups Pepper Jack Cheese shredded
  • 1/2 cup Milk optional, for creaminess
  • 1 tablespoon Olive Oil
  • Salt and Black Pepper to taste
  • 1 whole Jalapeño diced (seeds removed for less heat)
  • 1 (15 oz) can Black Beans drained and rinsed

Instructions
 

Preparation

  • Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • Cook rotini pasta until al dente according to package directions, then drain and set aside.

Cooking the Beef and Sauce

  • Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  • Add ground beef and chopped onion, cooking for 6-8 minutes until browned and onion is softened, then drain excess fat.
  • Stir in minced garlic and diced jalapeño, cooking for 1 minute until fragrant.
  • Add tomato sauce, diced tomatoes, and beef broth; simmer for 5-7 minutes to meld flavors.
  • Optionally, stir in milk for a creamier sauce, then add drained black beans and season with salt and pepper.

Assembling and Baking

  • Stir the cooked rotini pasta into the beef and sauce mixture.
  • Spoon half of the mixture into the prepared baking dish and sprinkle with half of the shredded Pepper Jack cheese.
  • Pour the remaining beef and pasta mixture over the cheese, then top with the rest of the cheese.
  • Cover with aluminum foil and bake for 25-35 minutes until bubbly and cheese is melted.
  • For extra browning, remove foil or broil for the last few minutes, watching carefully.
  • Let the casserole rest for 5-10 minutes before serving.

Notes

For a milder casserole, remove more of the seeds and membranes from the jalapeño, or omit it entirely. You can also add a pinch of cayenne pepper for an extra kick!