Cheesy Chili Fusilli

Cheesy Chili Fusilli
  • 4Servings


  • 1/4 pound ground beef
  • 1 cup (half a 21-oz. can) drained seasoned pinto beans, such as Bush's Texas Ranchero
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons hot sauce
  • 6 ounces fusilli, cooked (1 1/2 cups pasta cooking water reserved)
  • 2 tablespoons flour
  • 2 cups grated cheddar
  • 4 scallions, chopped


In cast-iron skillet, cook beef over medium-high, breaking up with a wooden spoon, 5 minutes. Stir in next 3 ingredients; season. In saucepan, whisk pasta water and flour; bring to boil. Add pasta and cheese; stir over medium, 3 minutes. Season. Top with chili and scallions.