For the Casserole

1 tbsp vegetable oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 lb lean ground beef
1 tbsp  taco seasoning
1 can black beans, drained and rinsed
1 can tomato sauce
2½ cups low-sodium beef broth
1 cup milk
8 oz macaroni

For the Topping

2 cups tortilla chips, coarsely crushed
8 oz cheddar cheese, grated (2 cups), divided
3 tsp taco seasoning, divided
¼ cup sour cream
1 tbsp milk
2 tbsp cilantro, roughly chopped (plus extra for garnish, optional)

1. Preheat the Oven
Preheat your oven to 400°F (200°C).

2. Cook the Vegetables
Heat the oil in a 5-qt (oven safe) sauté pan over medium-high heat for 3 minutes.
Add the onion and red bell pepper; cook 3-4 minutes, until softened.

3. Brown the Beef
Add the ground beef and break it into chunks. Sprinkle in 1 tbsp taco seasoning.
Cook 5-7 minutes, until the beef is no longer pink.

4. Build the Sauce & Cook the Pasta
Stir in the black beans, tomato sauce, beef broth, and milk. Bring to a simmer.
Add the macaroni and cook uncovered over medium heat for about 10 minutes, stirring occasionally, until the pasta is tender.

Tip: If the pasta isn’t fully tender, add a splash of broth or water and continue cooking.

5. Prepare the Topping
In a small bowl, combine the crushed tortilla chips, 1 cup of cheese, and 2 tsp taco seasoning; set aside.
In another small bowl, mix the sour cream, milk, and remaining 1 tsp taco seasoning; set aside.

6. Finish the Casserole
Stir the remaining cheese into the pasta mixture.
Sprinkle the tortilla chip topping evenly over the casserole.
Bake uncovered for 6-8 minutes, or until the cheese is melted and the top is lightly crisp.

7. Serve
Drizzle with the seasoned sour cream mixture and garnish with cilantro, if you like.
Serve hot and enjoy!