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Tex-Mex Rotelle

I’m so sorry that I haven’t posted in oh two months. I went on vacation to LA to hang out with my cousin and some friends from August 9th-23rd. I meant to post that I’d be gone…but I forgot. Epic Fail. Then I came home, packed (kinda) and  moved up to Sacramento for school. Since then school has ate my life. I finally made some food in the new kitchen though! 

This recipe was first made  by my Aunt while we were camping up in the Sierra Nevada mountain range many years ago. Its actually from the back of a rotelle pasta bag, but I’ve modified it to add extra yumminess :). Its a two pot dish one to cook the pasta (and the pot I use to mix it together) and one pot to cook the meat mixture.

The original recipe calls just for pasta, ground beef, a can of diced tomatoes, 1/2 cup water, 1/2 tsp salt and one package of taco seasoning. I’ve added onions, garlic, a can of sweet corn, and switched the ground beef for ground turkey. I personally think this makes the dish better. Personally, I think the ground beef gives the dish more tex-mex flavor but turkey is healthier and doesn’t seem as heavy to me.

I ummmmmm….ate some while taking pictures….
Tex-Mex Rotelle Pasta
Serves 8-10
1 lb Rotelle Pasta

1 lb ground turkey (or beef)
1-2 cloves garlic
Half a medium onion chopped
half a snort of olive oil (just so the garlic doesn’t burn)
1 28 oz can of diced tomatoes in juice
1 can of sweet corn
1 package of your favorite Taco Seasonings (I used McCormick’s)
1 cup shredded cheddar cheese

Boil the pasta as per the bag’s instructions.

In a medium pan put JUST enough olive oil so the garlic doesn’t burn. Add onions, after about 2 minutes add the garlic. Cook another minute then add the ground meat. Break the meat up into small pieces. Add tomatoes and juice with the salt and Taco Seasonings. Bring to a boil then let simmer until the sauce has thickened. Add the corn at the end to just heat it through.

Drain the pasta and put it back in the cooking pot. Add the meat mixture to the pasta and mix it together. Add 1 cup of shredded cheddar cheese (I used low fat).


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