Tex-Mex Taco Pasta

If you’re like most people you probably find a recipe you like and then make it over and over until you eventually know it like the back of your hand.  There’s nothing wrong with that!  As some would say, why fix it if it’s not broken?!  I, however, look at things a little differently and rarely do I make the same recipe twice unless it was just so amazing that there is no question in my mind of whether a different version could ever top it… and even then I still might try.  Because of this, I have found that though a recipe can essentially have the same ingredients and even be prepared similarly, it only takes a small change to sometimes make a more substantial difference in flavor.  This allows me to not only find “better” (or sometimes worse) versions of a dish, but I guess i get to enjoy many good versions of a good dish without it ever seeming too familiar or boring.

This dish is one of those dishes.  I have made plenty of taco inspired pastas or casseroles, and they use basically the same things, but each is a little different from the other.  Some are more punchy or spicy in flavor, some more cheesy and indulgent, textures vary, etc.  I would consider this version a family friendly version which we really enjoyed, with all the great flavors you would expect but somehow in a mild form if that makes sense.  This one is also quite simple to prepare, which I guess most are, but this one especially so, making it a perfect weeknight meal.  There was enough for us to have this two nights which is always a bonus during a busy week!  Even my picky child…. ok BEYOND picky…  said he didn’t totally hate this.  Which actually means he kind of liked it and just won’t admit it and eat new foods.

My only issues with the recipe were minor things.  The first being the rotel tomatoes… it called for 15 oz, and I could only find 10 oz cans.  No biggie, I just went with 2 and I think that worked out perfectly.  The second issue was during the step where it says to season the browned meat with the taco seasoning.  I have seen recipes that go both ways, and this one did NOT state whether I should use the water as directed on the packet.  However, it did say to simmer, which I imagine couldn’t happen very well without the water so I decided to go with it and I am glad I did.  Whether or not it was intended it worked out great that way and I would suggest for sure using it as directed on the packet.  The last small thing was that the recipe said to add the beans, corn, and rotel at the end of simmering the meat and turn off heat.  I wanted to be sure everything was heated through so I just left the burner on medium-low and kept it stirred until my pasta was done.

I used an organic 85/15 beef, and a taco blend of Mexican cheeses.  I also opted for the original rotel tomatoes, which I am sure has a lot to do with my mild flavors, but if your family is all ok with some heat feel free to use a spicier version. Of course I could add various things to this to make it better, or different at least to better suite our tastes…. but that would be a new recipe… and perhaps one I will come across later on!

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Tex-Mex Taco Pasta

Ingredients :

  • 1 lb ground beef
  • 1 packet low sodium taco seasoning (plus water suggested on packet)
  • 12 oz. farfalle (bow tie) pasta
  • 15 oz rotel tomatoes (or 20 oz in my case), drained of excess liquid
  • 15 oz can sweet corn, drained
  • 15 oz. can black beans (low sodium), rinsed and drained
  • 2 cups Mexican blend cheese
  • 1/4 cup heavy cream
  • cilantro

Directions :

  1. Cook farfalle according to package directions in salted water.
  2. Meanwhile brown your beef in a high-rimmed skillet over medium-high heat.  Drain the excess grease off.  Add taco seasoning (and water) and allow to simmer for 5 minutes.
  3. Add rotel tomatoes, corn, and black beans.  Reduce heat to a medium-low or low and stir occasionally to keep things heated through until the pasta is done.
  4. Drain pasta, and put back into pot.  Add the meat mixture, cheese, and heavy cream.  Stir until cheese has melted in. 
  5. Serve with chopped cilantro to garnish.

Recipe from catz in the kitchen

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Published in: on January 9, 2015 at 8:24 pm  Leave a Comment  
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