Pasta Taco Style

We have a very precise theme for this week - it's easy, trashy, cross-dressing Tex-Mex-ish comfort food! March needs all the help it can get, after all, and these are a lot of fun and very tasty.

Here to start us off with a bang is pasta with taco inspired toppings. Mr. Ferdzy's 2 favourite things! I thought it was pretty darn good too. Use whatever your favourite taco toppings are to finish your bowl of pasta.

4 servings
30 minutes prep time

Prepare the Toppings:
1 cup grated Cheddar or jack cheese
1 medium avocado, peeled and diced
2 tablespoons finely diced pickled Jalapeños
1/2 cup sour cream
olives, finely chopped cilantro, grated carrot, shredded lettuce, etc.

All of these are optional and flexible; use the ones you have and which you regard as indispensable on a taco. Prepare them to be scattered over the pasta once it is served, and put them out in small bowls with the appropriate serving spoons.

Make the Seasoning:
2 teaspoons cumin seed, ground
1 teaspoon sweet or smoked Hungarian paprika
1/4 to 1 teaspoon hot red chile powder
1 teaspoon rubbed oregano
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 or 3 cloves of garlic

Grind the cumin seed and mix it in a small bowl with the remainder of the spices. Peel and mince the garlic and add it to the bowl.

Make the Sauce: 
300 grams (10 ounces) lean ground beef
1 or 2 teaspoons mild vegetable oil, if needed
2 1/2 cups prepared salsa
1 cup water

Heat a large skillet over medium-high heat. Crumble in the ground beef - use a little oil it you think it will otherwise stick - and cook, stirring frequently and breaking it up - until most of the pink is gone. Add the little bowl of spices, mix in well, and let cook for another couple of minutes.

Add the salsa and water, and mix in well. Reduce the heat to a simmer, and simmer steadily, stirring occasionally, until the pasta is ready.

Cook the Pasta:
300 to 450grams (10 ounces to 1 pound) stubby pasta

Put a large pot of salted water on to boil. Add the amount of pasta you believe will be eaten, and cook it until just tender, according to the package instructions. Drain well and toss with sauce. Serve at once, allowing people to apply the toppings of their choice.





Last year at this time I made Carrot & Tomato Soup with Garlic Croutons. 

Posted in: Ontario Food