stovetop tex-mex pasta
Are your weeks as crazy as ours? I feel like I can’t quite catch my breath some days.
Like tonight, for example. We don’t get home from work until between 6:15-6:30 most days, thanks to student traffic in town. Baby boy eats as soon as we get home, and we feed the dog and cats. Then we start working on our dinner and toss in a load of diapers or our laundry. Fill water bottles and pack lunches. Put baby boy in pjs and get him into bed (even though I just want to snuggle him all night long). Pay bills, write blog posts, or anything else on the computer.
Eat….at some point?
Our schedule has definitely changed – and it was for the BEST reason ever – but I’m still getting used to this new shift in our days, especially with work thrown back in the mix after being home for a while with the little guy.
So a stovetop pasta made in 30 minutes? That’s something I need in my life.
And I don’t know about you, but pasta tends to get thrown into the same recipes, over and over again. I wanted to come up with a new mix for this fall – something perfect for football season – and I think we have a winner!
I know I’ve said this before, but Dreamfields is now the only pasta we keep in the house. The texture is perfect, every time, and it’s got more fiber and protein than your typical pasta, giving each dish you make a little boost! And for busy weeks, it’s always nice to know that even quick meals can be healthy.
This is kind of like chili meets pasta. Or like your favorite taco filling tossed together with perfectly cooked pasta, and topped with your favorite toppings. And who doesn’t like tex-mex flavors?
On second thought, don’t tell me if you don’t. I don’t know if I could handle it. We live for scallions and cilantro in this house – you can never have enough!
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Quick and easy stovetop pastas are one of my favorite things to make. The possibilities are endless! This version has great flavor from the mix of spices cooked into the meat and sauce, and then it’s pumped up with some beans, Dreamfields rotini, and all your favorite tex-mex toppings.
- 3 cups Dreamfields Rotini
- 1 pound lean ground beef (90% lean)
- 1 teaspoon salt
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 can (14 to 15 ounces) crushed tomatoes
- 1 cup water
- 1 can (about 15 ounces) cannellini beans, rinsed and drained (see note)
- 1/2 cup sliced green onions, divided
- 1 small avocado, diced
- 1/2 cup shredded sharp Cheddar cheese
- 1/3 cup sour cream
1. Cook pasta according to package directions.
2. Meanwhile, heat Dutch oven or large saucepan over medium-high heat until hot. Add ground beef; cook 5 minutes or until browned and cooked through, stirring occasionally and breaking beef into crumbles.
3. Add salt, chili powder, cumin, garlic powder, onion powder, paprika, black pepper and tomato paste to skillet. Cook 2 minutes or until spices are fragrant, stirring occasionally.
4. Stir in tomatoes, water, beans and 1/4 cup of the green onions. Reduce heat to low; cook 5 minutes, stirring occasionally. Remove from heat.
5. Add pasta to beef mixture; toss to combine well. Divide mixture among serving dishes. Top each with remaining green onions, avocado, Cheddar cheese and sour cream.
Note: Black, pinto or kidney beans can be substituted.
Nutrition information (1/6 of recipe): 430 calories; 28 g protein; 49 g carbohydrates; 16 g total fat; 6 g saturated fat; 60 mg cholesterol; 760 mg sodium; 12 g total dietary fiber.
I am part of the Dreamfields DreamTeam; this post was made possible by the Dreamfields team. As always, all opinions and recipes are my own – thank you for supporting brands that support us!
http://www.branappetit.com/
Source: http://www.branappetit.com/2015/09/24/stovetop-tex-mex-pasta/
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