Yes, I know it sounds strange, but a friend asked me if I thought she could somehow turn “taco soup” into a pasta dish. Hmm. I’m not sure sure about that, as there is already a lot going on in taco soup.
But that got me wondering about such a dish. So, as we ALL do, I googled “taco pasta” and read several recipes. I didn’t find one about which I liked everything, so I decided to see what I had on hand that might work to my liking.
In these very strange and strained times, cooking is one way many of us are
forced choosing to overcome express our angst creativity.
I mean, there’s nothing like cooking
under pressure for the sheer joy of it, right?
I’m very pleased with the results, as was everyone (all THREE of us), who tried it. Suffice it to say, we ate every bite over two meals. And the best thing is, most of you have these ingredients on hand most of the time.
So, if you’ve been looking for something new to shake up the menu or something simple to add to your recipe repertoire, I’m happy to share this one with you. It is my own and not copied directly from another.
Before we begin, let me say that you may use any pasta, but Dotter gave me these organic rotini made from lentils, rice, and peas. Not something I would have ever chosen, but as you can see, they are a good source of protein, calcium, and potassium, which must be a good thing, right? Also, they were a deep orange color that went well with the Mexican theme and worked very well in this recipe. I can highly recommend them and hope someone from the MODERN TABLE company reads this post!
Taco PastaPrint Recipe
- 1 lb Ground Beef, lean (or whatever meat you prefer for tacos)
- 1 packet Taco seasoning mix (or season the meat yourself)
- 1 can RoTel Tomatoes and Chili - Original (or mild if you prefer)
- 8 oz Dry pasta spirals (or other pasta preferred)
- 8 oz Sour cream
- 1 cup Medium cheddar cheese, grated (or mild or sharp if preferred)
- Brown ground meat thoroughly in large skillet (or wok)
- Add taco seasoning packet and cook according to packet instructions
- Meanwhile, boil the pasta till done and strain. Set aside
- Add RoTel to meat and bring to a bubble
- With meat mixture bubbling, add sour cream and stir, bring back to bubble
- Add grated cheese, stirring constantly while cheese melts and blends
- Fold in the cooked pasta, cover and sit on low heat for about 5 minutes for flavors to blend
- IF you find it's too thick, add a little milk or water to thin
- Top with any of your favorite taco toppings, including avocado, black olives, lettuce, tomato, more cheese or sour cream, etc.
There you have it, friends. My first official Corona-virus Shut-down recipe! Please let me know if you try it and what spin you put on it. As I told my friend, you really can’t mess this up. It’s so very simple to be so tasty!
Until I can tie myself to my desk again,