Recipe by RedVinoGirl
This is a quick, flavorful and filling weeknight meal that you can alter any way you want to suit your needs and it will still come out tasty! I created this meal one night when my husband was out of town and I thought I had a pizza in the freezer to feed the kids. 5:00 rolled around...and no pizza! So I scrambled to make something with ingredients on hand. You can use any kind of beans and can substitute canned diced tomatoes in place of salsa if you like this milder. The olives, jalapeno's, cilantro and cheese are recommended but are optional. Even my picky non-meat-eating son cleared his plate. I make this with a side of guacamole and chips and it's a VERY filling meal. This makes a thicker, drier sauce (which my family likes). If you wish a saucier version, either add more canned tomatoes or more salsa to your liking. Hope you enjoy!
- 1 (16 ounce) package rotini pasta
- 1 lb lean ground beef
- 1 (1 1/4 ounce) package taco seasoning mix
- 4 garlic cloves, minced
- 1 medium onion, minced
- 2 cups chunky salsa
- 1 (15 ounce) can chili beans, drained
- crushed red pepper flakes
- 1 tablespoon fresh cilantro, chopped (optional)
- 1 cup 2% mexican cheese blend
- 1 (8 ounce) can sliced ripe olives (optional)
- 2 fresh jalapeno peppers, minced (optional)
Directions See How It's Made
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, brown ground beef and drain. Add garlic, onion and crushed red peppers and saute until translucent and aromatic.
- Add taco seasoning and mix well.
- Add salsa and beans, olives and jalapeno's and warm through.
- Season with salt and pepper and sprinkle on cilantro.
- Combine all in large pot. Serve and add cheese to each individual bowl.