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Archive for March, 2010

This one was a huge hit in our house. I try to stay away from the packaged taco mixes due to the ridiculous amount of additives/sodium and plus DH no longer can tolerate anything made with a store-bought taco mix. And so we have tried some good spice/flavour blends and found ways to get a taco flavour that is healthy and works for everyone.

Also I learned from Mario Batali when it comes to ground beef most people only cook it until it is no longer pink. Cook it longer until you get some good colour and/or browning on the beef to give it more flavour. Brilliant.

This recipe is definitely a keeper.  Muchos Gracious (adapted from) Rachael Ray.

Taco Pasta Toss

1 lb penne (whole grain or smart)
1 tbsp olive oil
1 1/2 lb lean ground beef
1 small onion, diced
3 garlic cloves, minced
2 tbsp chili powder
1 tbsp coriander
2 tsp cumin
1/4 cup tomato paste
1.5 cup beef stock or beer

salt & pepper

Toppers
2 cups grated cheese (monterey jack, cheddar, mozzarella)
Lettuce, Tomatoes, Onions, Jalapeno peppers, peppers

Cook your pasta. Drain, reserving 3/4 cup of the pasta water.

Put the oil in a pan and start cooking your onion until slightly softened. Add your minced garlic, let cook for a minute (do not brown)…then add your beef cooking until browned (liquid will evaporate). At this point add in your chili powder, coriander, cumin and salt & pepper. Stir in tomato paste and cook for 1 minute. Then add in your stock. Simmer for a few minutes scraping up any brown bits on the bottom. Pour into a serving dish with your cooked penne and reserved pasta water, mixing well.

At this point you can either sprinkle on top your Toppers and serve family style OR let each family member help themselves and assemble their own Taco Pasta.

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