1 can (15 ounces) kidney or black beans, rinsed and drained
Coarsely ground black pepper
1/4 cup shredded Mexican cheese blend
Cook pasta according to package directions. Drain; return to pan.
Meanwhile, heat oil in large nonstick skillet over medium heat. Brown ground beef and onion 8 to 10 minutes or until beef is cooked through and onions are tender, breaking beef into large crumbles. Stir in chili powder then tomatoes. Cook and stir 2 to 3 minutes to blend flavors. Add beans; heat through.
Remove skillet from heat. Toss beef mixture with pasta. Season with salt and pepper, as desired. Sprinkle with cheese.