Cheesy Taco Pasta
Sometimes I like trying something just for fun. Here Mexican meets Italian, and I had my kids in mind when I thought about making it. By kids, I laugh, as mine are 23, 22 and 18, so not really kids by definition, but they are my kids. But this is something that suits all ages, especially once they start eating things with spice.
Here you eat it and expect Italian flavours, but you get Mexican. It's a great midweek meal idea, as it's quick to throw together and tastes great.
I like to use pork and beef mince, but you could just use beef mince.
If you like, you can make your own taco spice mix. Just mix together.
1 1/4 tablespoon ground chilli
3/4 tablespoon paprika
1 tablespoon cumin
1 teaspoon oregano
1/2 tablespoon garlic powder
3/4 tablespoon onion flakes or onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Just watch spice here if serving to children. This will keep for at least 6 months to a year.
With the cheese pasta sauce, I freeze what I don't use, so I can use it next time I make this. Any leftovers can be frozen also.
So if you are looking for something new to try, give this a go.
Here you eat it and expect Italian flavours, but you get Mexican. It's a great midweek meal idea, as it's quick to throw together and tastes great.
I like to use pork and beef mince, but you could just use beef mince.
If you like, you can make your own taco spice mix. Just mix together.
1 1/4 tablespoon ground chilli
3/4 tablespoon paprika
1 tablespoon cumin
1 teaspoon oregano
1/2 tablespoon garlic powder
3/4 tablespoon onion flakes or onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Just watch spice here if serving to children. This will keep for at least 6 months to a year.
With the cheese pasta sauce, I freeze what I don't use, so I can use it next time I make this. Any leftovers can be frozen also.
So if you are looking for something new to try, give this a go.
Recipe
Recipe adapted from Top 100 taste.com.au The Thrifty Pantry cookbook
Serves 6
200g dried macaroni pasta
1 tablespoon olive oil
1 red onion, finely chopped
1 red capsicum, deseeded, finely chopped
500g Pork and Beef Mince
30g sachet taco seasoning
375g jar mild thick and chunky salsa
180ml (3/4 cup) cheese pasta bake sauce
100g (1 cup) pre-grated pizza cheese
125g (1/2 cup) sour cream
200g cherry tomatoes, quartered
1 avocado, chopped
2 green shallots, chopped
Serves 6
200g dried macaroni pasta
1 tablespoon olive oil
1 red onion, finely chopped
1 red capsicum, deseeded, finely chopped
500g Pork and Beef Mince
30g sachet taco seasoning
375g jar mild thick and chunky salsa
180ml (3/4 cup) cheese pasta bake sauce
100g (1 cup) pre-grated pizza cheese
125g (1/2 cup) sour cream
200g cherry tomatoes, quartered
1 avocado, chopped
2 green shallots, chopped
Preheat oven to 200C/180C fan forced. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add the pork and beef mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned.
Add the taco seasoning to the pan. Cook, stirring, for 1 minute or until well combined. Add the pasta, salsa and cheese sauce. Season. Cook, stirring, until combined and warmed through. Transfer to a baking dish and smooth the surface. Scatter with cheese. Bake for 20-25 minutes or until golden.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add the pork and beef mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned.
Add the taco seasoning to the pan. Cook, stirring, for 1 minute or until well combined. Add the pasta, salsa and cheese sauce. Season. Cook, stirring, until combined and warmed through. Transfer to a baking dish and smooth the surface. Scatter with cheese. Bake for 20-25 minutes or until golden.
Serve topped with sour cream, tomato, avocado and shallot.
Enjoy!
