As Jenn says, “If you’re looking to try something new, easy and most importantly tasty then you’ll definitely want to add this to your menu!” Well, she had my attention at the words “cheesy taco!” My Mexican food radar went off and my mouth started watering.
When you are cooking your pasta, add a dash of salt and a bit of olive or veggie oil to the water. This seasons the pasta and keeps it from forming large clumps. Also, don’t cook it too long, or it will break down and turn mushy. Cook it to the al dente level, or just a little bit beyond. This will give your dish more substance.
INGREDIENTS
1 pound ground beef
½ teaspoon salt
Pinch of black pepper
1 ounce packet taco seasoning (or about 3½ tablespoons homemade taco seasoning)
2 cups water
1 cup jarred mild salsa
8 ounces uncooked rotini pasta
1½ cups shredded Mexican-style cheese
Optional toppings (see Quick Tip)
INSTRUCTIONS
Preheat a large deep skillet over medium heat.
Add ground beef and season with salt and pepper. Cook, stirring occasionally until cooked thoroughly. Drain grease. Stir taco seasoning into ground beef then stir in water, salsa and pasta noodles.
Bring mixture to a boil. Stir, cover and reduce heat to a simmer. Cook for about 15 minutes until pasta is tender.
Turn off heat and stir in cheese. Season with additional salt and pepper, if needed. Serve with optional toppings (see Quick Tip), if desired.
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Quick Tip: When it comes to deciding which salsa to use, just pick your favorite. It doesn’t matter if it is a name brand or a store brand. Choose your heat level, based on your preferences. You might want to try one of the chunkier salsas with large pieces of veggies included for added flavor and visual interest.
Recipe and image courtesy of Jenn at Mother Thyme
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