100 posts!! Woohoo! This meal is a good way to celebrate. It is a great weeknight meal that provides plenty of yummy leftovers for lunch the next day. According to my husband: pasta? good. meat? good. cheese? good.
Taco Pasta SkilletSource: modified from Family Circle (I think) magazine
Ingredients:
1/2lb ground beef
1lb small pasta (I used two kinds because that it all I had)
1 can (15oz) great northern beans, drained and rinsed
1 can (14.5oz) no salt added stewed tomatoes
1 can (15oz) mild enchilada sauce
1tsp chili powder
1tsp red pepper flakes
1/4tsp salt
2c shredded taco cheese
Directions:
Cook pasta according to package, drain.
While pasta is cooking, prepare sauce. In a large skillet, brown beef. Drain and return to skillet. Add beans, tomatoes, enchilada sauce, chili powder, red pepper flakes, and salt. Break up tomatoes. Simmer over medium heat 3 minutes, stirring occasionally. Add1/2 of cheese and simmer for an additional 3 minutes, stirring occassionally.
Add pasta to skillet. Stir in hald of remaining cheese. Serve topped with extra cheese.
1 comment:
The pictures do not do this meal justice. It was so delicious! As is the case with most pasta dishes, it also reheats well. I am going to try to convince Jo to make it again next week...
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