Mexican Pasta Recipe
Last night I was inspired to make a Mexican dish for by cilantro I was given from my neighbors garden to create a Mexican dish, but wasn’t really in the mood for tacos or nachos. I decided to make a Mexican Pasta. In the past I have made a Mexican Pasta Casserole, but my husband came home earlier than normal last night so I didn’t have time to make a casserole.
- 1 lbs ground beef, lean
- 1/2 c chopped onion
- 1/2c chopped green pepper
- 1 clove garlic
- 1 can green chiles (4 oz)
- 1 can diced tomato (14.5 oz)
- 1 can enchilada sauce (10 oz)
- fresh cilantro
- 1/2c frozen corn
- 8 oz pasta (I used elbow macaroni)
- shredded Mexican cheese
The great thing about this recipe is that it can easily be adjusted to your families taste by altering the spice level of the enchilada sauce or using a preferred shape of pasta. You could even swap out the ground beef for ground turkey.
While you prepare the sauce, cook the pasta according to the package directions.
I browned the ground beef with the onion, green pepper, and garlic until the meat was cooked. I then drained the excess fat before adding the diced tomatoes, enchilada sauce, green chiles, and cilantro. Bring the mixture to a simmer to heat throughout. Add the frozen corn and allow to cook.
My initial estimate was that it would make 4 generous servings leaving our family of 3 with an additional portion that one of us would have for lunch today. Instead, it seems to be a bit short of 6 servings leaving us a bit shy for dinner tonight.
We all enjoyed our dinner last night and have all decided that we can add this to the dinner rotation.