Only True Foodies Will Appreciate The Awesomeness Of This Mexican Pasta Recipe

I love a good old-fashioned Mexican dish and this pasta recipe is perfect!

Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:

So my next idea was to do something with refried beans. I had several cans in my pantry and wanted a Mexican type dish with beans and ground beef and cumin. I’d come up with a clearer idea of the rest of the dish as I cooked. It would be another episode of ‘Chopped’ in the castle. I love to meld random ingredients into a dish. I would use pasta and Mexican ingredients in a true fusion of flavors and cultures.

I think this recipe sounds amazing, Audrey! Thank you for sharing it with us.

 

Ingredients

16 oz box Barilla radiatore pasta; prepared to al dente
drizzle of oil
1/2 cup onion; diced
1/4 cup yellow sweet bell pepper; diced
1/4 cup green chilies; diced
1# ground beef
16 oz can refried beans
3 cups salsa*
1 teaspoon cumin
1 teaspoon garlic powder or minced garlic
1 teaspoon oregano
pinch of McCormick cayenne (or more to taste)
Kraft Shredded cheddar and sour cream for garnish
Diced tomatoes for garnish

Instructions

Boil pasta in salted water until al dente. Drain, reserving several cups of pasta water.
In a large nonstick skillet heat a drizzle of oil over medium-high heat. Add onion, pepper and chilies. Saute 3-4 minutes until browned around the edges.

Push vegetables aside and brown beef, breaking into smaller pieces. Cook until no longer pink then stir into vegetables.

Add refried beans, salsa and seasonings to skillet and stir well. Bring to a bubble.

Add drained pasta to skillet and stir to coat. Let simmer for several minutes, stirring often to allow all of the pasta to absorb the sauce. Add pasta water in small increments if pasta gets too dry.

Serve sprinkled with cheese, a dollop of sour cream and some diced tomatoes.

*You could substitute 2 14.5 oz cans of petite diced or crushed tomatoes, a teaspoon of chili powder, a teaspoon of cumin, a teaspoon of oregano and 1/2 teaspoon garlic for the salsa if necessary.

 

 

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Quick Tip: Serve with sour cream, shredded cheese, and salsa.

Recipe and image courtesy of Melady Cooks.