Sunday, December 28, 2014

Recipe #304: Tex Mex Taco Pasta

Super easy!  Makes great leftovers.  I think it could be tweaked easily too if you would want more spiciness.  I skipped the cilantro because I'm not a big fan of it.

  • 1 lb ground beef (you could also use ground turkey or chicken)
  • 1 packet taco seasoning, low sodium
  • 1 (15oz) can Rotel, drained of excess liquid
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can sweet corn, drained
  • ½ lb farfalle (bow tie) pasta
  • ¼ cup heavy cream
  • 2 cups shredded Mexican cheese
  • 2 tbsp cilantro, finely chopped
  1. In a large pot, bring water a boil and prepare pasta as directed.
  2. In a high-rimmed skillet, brown ground beef on medium-high heat and drain off excess grease. Season with taco seasoning and simmer for 5 minutes. To the meat mixture, stir in Rotel, black beans, and corn. Turn the heat off and cover with a lid.
  3. Drain pasta and return to pot. Add in the meat mixture and stir. Pour in the cream and toss in the cheese and stir with a wooden spoon until the cheese has completely melted.
  4. Ladle pasta into bowls and topped with chopped cilantro.

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