Subj : St. Valerie 05
To   : All
From : Dave Drum
Date : Tue Apr 27 2021 10:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Valerie Brunmeier's Cheesy Taco Pasta Skillet
 Categories: Vegetables, Herbs, Beef, Cheese, Chilies
      Yield: 4 servings
 
MMMMM----------------FLAVOR FIESTA TACO SEASONING---------------------
    1/4 c  Chilli spice mix
      2 tb Ground cumin
      2 ts Paprika
      2 ts Fine ground salt
      2 ts Fresh ground pepper
      1 ts Granulated garlic
      1 ts Onion powder
      1 ts Dried oregano
    1/2 ts Red pepper flakes

MMMMM-----------------CHEESY TACO PASTA SKILLET----------------------
      1 lb Lean ground beef
    1/2 c  Chopped onion
      1 ts Minced garlic
      2 tb Flavor Fiesta Taco Seasoning
           - Mix
      2 c  Chicken broth
 14 1/2 oz Can diced tomatoes;
           - undrained
      8 oz Can tomato sauce
 15 1/2 oz Can black beans; drained,
           - rinsed
      4 oz Can diced green chilies
      8 oz Uncooked short dry pasta
           - like fusilli, rotelli,
           - elbows or penne
      1 c  Frozen corn
      1 c  Shredded Monterey Jack
           - cheese; divided
      1 c  Shredded cheddar cheese;
           - divided

MMMMM--------------------------GARNISH-------------------------------
    1/4 c  Sliced black olives
    1/4 c  Chopped cilantro
      3    Green onions; thin sliced
           Sour cream
 
  ASSEMBLE THE SEASONING MIX: Combine the chilli spice,
  cumin, paprika, sea salt, black pepper, garlic powder,
  onion powder, oregano, and chile flakes in a small bowl.
  
  NOTE: This will make more than you need for this recipe.
  Store leftovers in a covered glass jar.
  
  COOK THE GROUND BEEF WITH ONIONS AND GARLIC: Place a
  large deep skillet or sauté pan with a lid over medium
  heat and add the ground beef, onion, and garlic. Cook
  for 5 to 6 minutes, stirring to break up the meat, until
  browned. Drain off as much of the excess grease from the
  skillet as possible and return it to the heat.
  
  SEASON AND SIMMER: Add the fiesta taco seasoning mix and
  stir to combine it well with the beef. Add the broth,
  tomatoes, tomato sauce, black beans, chiles, and pasta.
  Bring the mixture to a boil, then reduce the heat to
  low. Cover and cook for 15 minutes.
  
  ADD THE CORN AND SIMMER: Remove the cover, stir in the
  corn, and simmer for an additional 3 to 4 minutes, until
  the sauce has been mostly absorbed.
  
  STIR IN THE CHEESES: Turn the heat off and stir in half
  of the Monterey jack and cheddar cheeses. Sprinkle the
  remaining cheese over the top and cover the skillet for
  2 to 3 minutes, until the cheese has melted. Top with
  the black olives, cilantro, and green onions.
  
  GARNISH AND SERVE: Garnish individual servings with sour
  cream, if desired. The pasta will keep for 3 to 4 days
  in the fridge in a covered container.
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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