Pasta with Beef Sirloin and Beans

This recipe reminds me of a hearty chili but with healthier sirloin meat and rotini pasta. The melted shredded cheese on top was my favorite part!  Highly recommend for a quick week night meal.


  • 1 TBS olive oil
  • 1 cup chopped onion (I used sweet onion, red onion would also be good!)
  • 1 lb boneless beef sirloin (add/subtract based on number of people feeding)
    • trim and cut into bite-size pieces
    • If on sale, I buy top sirloin
  • 2 to 3 tsp chili powder
  • 1-2 tsp dried Italian seasoning
  • salt and pepper to taste
  • 1 (14.5 oz) reduced sodium beef broth
  • 1 (14.5) oz no salt added diced tomatoes, undrained
  • 1 (8 oz) can no salt added tomato sauce
  • 2 cups rotini
  • 1 (15 oz) can red kidney beans, rinsed and drained
  • frozen whole kernel corn
    • (I put in about 1 cup, recipe calls for an entire bag, that is too much)

In a large skillet heat oil over medium high heat. Add onion, cook 3 minutes, stirring occasionally. Add garlic cook and stir 1 minute, being careful not burn.

Meanwhile, combine the chili powder, Italian seasoning and pepper in a small bowl; add to the skillet with the bite-size pieces of meat. Cook 3-4 minutes or until meat is browned.

Stir in the beef broth, diced tomatoes, tomato sauce and a pinch of salt. Bring to a boil and stir in pasta, reduce heat and simmer, uncovered for 10 minutes or until pasta is tender, stirring frequently. Stir in beans and corn. Simmer, covered, 3-5 minutes or until heated throughout.  Dish into bowls and sprinkle with cheese!

**An alternative is to cook the pasta separately and add to dish at the end.

**Adapted from Skinny One-pan Recipes, 2016

Leave a Reply