Monday, May 21, 2012
Creamy Taco Pasta
When the Mr. and I got married, my mom made me a cookbook of family favorites.
Not just my family favorites, but the Mr.'s too.
One of the recipes is for creamed tacos.
Doesn't have great sound appeal.
But they're really good.
Last week, being short on time and even shorter on creativity, I thought,
"creamed tacos sound good."
But I didn't want to fool with it.
I did have the stuff to make it though.
But I still didn't want to fool with it.
So, I thought to myself,
"Self, why not make the creamed part and pour it over pasta?"
After all, I had left-over cooked pasta in the frig.!
"Self, you are amazing!"
That's what I thought to myself!
So, I did just what I thought.
The Mr. loved it because he loves anything pasta.
The girl cherub chowed down on it before we ran out the door to dance.
The boy cherub wasn't so hip on it -- he was in a "I'm picky tonight and you didn't describe it very good" mood.
Plus, he saw too many tomatoes in the dish to please him.
I thought to myself,
"Self, you can make that again!"
Creamy Taco Pasta
1 lb ground beef
salt and pepper
1 can rotel or diced tomatoes
1 cup evaporated milk
1 can chopped green chilies (if you want a extra green chilies!)
1 onion, chopped
4-8 oz. Velveeta cheese
8 oz gluten free pasta, cooked and drained (use regular pasta if you want)
Cook beef, adding salt, pepper, chili powder, onion powder, and cumin to taste. (If you don't have the chili and onion powder or cumin -- no biggie; just leave it out!). Brown the beef and drain of any grease. Set aside.
In a microwave safe bowl, cube the cheese, add the tomatoes, evaporated milk, the can of green chilies if you're adding them, and the chopped onion. Microwave until melted. Stirring often. (If you want more cheese, add it. If you want less -- just add less).
To the melted cheese mix, pour in the cooked ground beef.
Pour the meat/cheese mixture over the pasta and stir to mix well.
Place in a oven safe dish and heat thoroughly at 350 until heated to your preference.