Taco Pasta

It’s been a wing-it kind of week for dinner.
 
Quesadillas…Cereal…Soup…
 
Just whatever we had on hand.  With no planning on my part. 
 
 
 
 
Then we had this Taco Pasta.   It turned out to be a great last minute, no plan kind of meal.  Got this one from my sister-in-law, who I can always trust to put a good meal on the table.  I just adapted it slightly to the ingredients I had on hand.  Chances are you’ll have everything you need to make it too.
 
 
Anyone else so glad it’s Friday?  I’ve got no plans for the weekend and love it.
Taco Pasta
 
Ingredients
8-12 oz bowtie pasta noodles, or other noodle of choice
1 lb lean ground beef or turkey burger
2 tsp minced garlic
1 (14 oz) can diced tomatoes with green chiles, drained
1 (15 oz) can black beans, drained
1 packet Taco seasoning
1/2 tsp cumin
2/3 cup cottage cheese
1/4 cup shredded cheddar cheese
Instructions
Bring large pot of water to a boil and cook pasta according to package directions (until al dente).  Reserve 1/2 cup of the water, drain and set aside. 
Meanwhile in a large pan cook meat over medium-high until cooked through.  Add garlic, diced tomatoes, black beans, taco seasoning and cumin. Stir, reduce heat to medium and simmer for 3-5 minutes.
Stir in cooked pasta, the 1/2 cup reserved water, cottage cheese, and cheddar cheese.  Continue stirring until cheeses are melted and sauce is blended.  Season with salt and pepper.  If sauce seems to runny let it simmer for a few more minutes over medium-low heat.
 

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