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Cavatappi With Ground Beef and Chili-Style Tomatoes

User Rating 4 Star Rating (1 Review)


Cavatappi and Ground Beef

Cavatappi and Ground Beef

Diana Rattray
This dish is similar to American chop suey, one of my favorite comfort foods. The chili-style tomatoes and Cajun seasoning give it an extra burst of flavor. Feel free to use macaroni, mini penne, or similar pasta will work just as well.


  • 6 ounces elbows, mini penne, or cavatappi pasta, about 1 1/2 to 2 cups dry
  • 1 pound ground round or ground sirloin
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1/4 cup diced green bell pepper
  • 1 can (14.5 ounces) zesty chili-style tomatoes, diced
  • 1 can (14.5 ounces) tomatoes, diced
  • 1 teaspoon seasoned salt blend or Cajun seasoning blend
  • 1/4 teaspoon dried leaf oregano or Italian seasoning blend
  • 3 tablespoons tomato paste
  • 2 tablespoons water


Cook pasta in boiling water following package directions. Rinse and drain; set aside.

In a skillet over medium heat, brown the ground beef with chopped onion. Add garlic and bell pepper; cook, stirring, until green pepper, is just tender. Add chili-style tomatoes and diced tomatoes, along with the seasonings, tomato paste, and water. Bring to a simmer and cook for 1 minute. Stir in pasta and heat through.
Serves 4.

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User Reviews

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 4 out of 5
Cavatappi With Ground Beef, Member farmerbill

My mother used to make a skillet dish like this when I was a kid and she always called it Goulash. As I have read more into my cook books, it never saw the like of goulash at all but it was still an icon in her menu and I grew up anyways. Ha.

8 out of 10 people found this helpful.

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