Subj : Pound O' Flesh - 13
To   : All
From : Dave Drum
Date : Mon Jan 23 2023 16:33:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cheesy Taco Pasta Skillet
Categories: Beef, Chilies, Vegetables, Beans, Pasta
     Yield: 6 servings

MMMMM----------------FLAVOR FIESTA TACO SEASONING---------------------
   1/4 c  Chilli spice mix
     2 tb Ground cumin
     2 ts Paprika
     2 ts Finely ground sea salt
     2 ts Freshly ground black pepper
     1 ts Granulated garlic
     1 ts Onion powder
     1 ts Dried oregano
   1/2 ts Red pepper flakes; or more

MMMMM-----------------CHEESY TACO PASTA SKILLET----------------------
     1 lb Lean ground beef
   1/2 c  Onion, chopped
     1 ts Garlic, minced
     2 tb Flavor Fiesta Taco Seasoning
          - Mix
     2 c  Chicken stock
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 chopped green chiles
     8 oz Uncooked short dry pasta
     1 c  Frozen corn
     1 c  Shredded Monterey Jack;
          - divided
     1 c  Shredded cheddar; divided

MMMMM--------------------------GARNISH-------------------------------
   1/4 c  Black olives; sliced
   1/4 c  Cilantro; chopped
     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 chilli 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 stock,
 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.

 By: Carrie Havranek

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

MMMMM

... "You are your best thing." -- Toni Morrison
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