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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Adapted from Simple & Delicious Nov-Dec 2007. You can add or remove veggies as tastes vary. I've tried canned pumpkin, steamed & pureed carrots, sliced mushrooms, and/or steamed & pureed cauliflower. Ingredients:
3 cups uncooked pasta (1 lb) |
1 lb ground beef |
1/4 cup butter |
1/4 cup flour |
1 (1 1/4 ounce) envelope taco seasoning |
1/4 teaspoon black pepper |
4 garlic cloves, minced |
2 1/4 cups milk |
2 cups shredded cheese |
1 cup frozen corn |
2 cups frozen bell peppers (red, yellow, green) |
1 cup frozen spinach |
1/2 cup frozen diced onion |
1 (14 1/2 ounce) can petite diced tomatoes |
1 (4 ounce) can diced jalapenos (or chiles for less heat) |
1 cup coarsely crushed tortilla chips |
Directions:
1. Preheat oven to 350°F.
2. Boil pasta to al dente. Drain.
3. Saute beef, garlic, veggies, and jalapenos.
4. Once beef is done and veggies are warmed, drain.
5. Add butter.
6. Once melted, stir in flour, seasoning and pepper.
7. Slowly stir in the milk. Bring to a boil until thickens.
8. Remove from heat. Add cheese & cooked pasta.
9. Bake at 350 15-20 minutes.
10. Serve topped with crushed tortilla chips.
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