 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Move over traditional sauce!! Gvie your weeknight pasta some pep with a southwestern flavour twist. Serve sliced cucumber and greens dressed with a little lime juice on the side. Ingredients:
375 g spaghetti or 375 g fettuccine pasta |
1 tablespoon butter |
1 small onion, chopped |
375 g boneless beef grilling steak, cut into thin strips |
3 tablespoons all-purpose flour |
1 tablespoon chili powder |
1/2 teaspoon ground cumin |
2 cups milk |
1/2 cup salsa |
2 tablespoons tomato paste |
1 cup corn kernel, thawed if frozen |
1/2 cup kidney beans or 1/2 cup black beans, canned, drained, rinsed |
salt |
1/2 cup canadian cheddar cheese or 1/2 cup monterey jack cheese, shredded |
light sour cream (optional) |
fresh cilantro, chopped (optional) |
Directions:
1. In a large pot of boiling, salted water, cook pasta according to package directions until tender, but firm. Drain.
2. Meanwhile, in a large nonstick skillet, melt butter over medum-high heat. Add onion and sauté for about 3 minutes or until starting to soften.
3. Add beef and sauté for 3 minutes or until starting to brown.
4. Whisk flour, chili powder and cumin into milk; pour into skillet and cook stirring for about 5 minutes or until bubbling and thickened.
5. Stir in salsa, tomato paste, corn and beans until heated through. Season to taste with salt.
6. To serve, on each plate, build the haystack; pile the pasta in the center and spoon beeef mixture on top. Sprinkle with cheese and a dollop of sour cream and cilantro (if using).
|
|