(Printable Version)
Recipe from Rachael Ray
What you need:
- Salt and pepper
- 1 lb. pasta
- 1 tbsp. EVOO
- 1 lb. ground beef
- 1 large onion, chopped
- 1 large jalapeno, halved and seeded, thinly sliced
- 4 cloves garlic, finely chopped
- 2 tbsp. chili powder
- 1 tbsp. ground coriander
- 1 1/2 tsp. ground cumin
- 1/4 cup tomato paste
- 1 1/2 cups chicken stock
- 2 cups shredded Monterey Jack
- 2 small plum tomatoes, seeded and chopped
- 1/2 small heart romaine lettuce, chopped
Bring a large pot of water and salt to a boil. Cook pasta until al dente and drain.
Place in a large bowl.
While the pasta is cooking, heat EVOO in a large skillet over medium-high heat.
Add beef until browned.
Add 3/4 chopped onion, jalapeno, garlic, chili powder, coriander, and cumin; season with salt and pepper. Cook for 6 to 7 minutes.
Add tomato paste and cook for 1 minute and stir in broth.
Add sauce to pasta and toss.
Top with cheese and cover with foil until cheese is melted, a few minutes.
Top with remaining onion, tomatoes, and lettuce.
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7 comments :
Looks yummy! I love a good taco salad and one that adds pasta sounds really good.
This takes me back to my college apartment days. My roommate used to make something like this called Turkey Taco Pasta. It was so good, and lasted us a few days. Thanks for sharing at Must Try Monday!
Yumm! I've been craving a good taco salad lately. I may have to add this to the menu next week.
that looks really yummy! definitely a great idea :)
hope you had a great weekend!
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This looks SO good, I know it will be a hit in my house! Thanks for sharing!
I've added this to our menu this week! I have a feeling the verdict from this new meal is going to be good!!!
I love this idea! Our family loves tacos and this is a new spin on it. Thanks so much for sharing at Mix it up Monday :)
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