Tex-Mex Noodles
(from sono_io’s recipe box)
Here’s a quick and simple one-skillet dinner that proves the versatility of pasta in the American kitchen. Buttermilk and zesty chili powder add Southwestern flair and unique flavor to this delightful dish. Serve with sour cream or shredded cheddar cheese sprinkled on top, and add a dark green salad for a complete, hearty meal.
Source: WF-Newsletter (from RecipeThing user kylerhea)
Categories: casserole, ground beef, pasta
Ingredients
- 1 lb lean ground beef
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 2 TB extra virgin olive oil
- 1 cup whole kernel corn (frozen or fresh)
- 1 can (4 oz) diced green chilies
- 8 oz macaroni, ziti, or other short, tubular pasta
- 2 cups tomatoes, diced
- 1/2 cup favorite tomato salsa
- 1 cup buttermilk
- 1 TB brown rice syrup (optional)
- 1 to 2 TB chili powder, to taste
- 2 tsp salt
Directions
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Use ground turkey instead of ground beef. Either whole wheat or spelt pasta work for this recipe. Use canola oil instead of olive oil. Substitute 1 can (14 oz) diced tomatoes for the fresh tomatoes and evaporated cane sugar for the rice syrup.
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Sauté ground meat or turkey, onions and bell pepper in oil a heavy skillet (for which you have a tightly fitting cover) until meat is cooked and onions are translucent, about 10 minutes. Add corn, green chilies, dry pasta, tomatoes, salsa, buttermilk, brown rice syrup, chili powder and salt, stirring thoroughly to make sure pasta is well moistened. Bring to a boil, then cover and reduce heat to low and cook for 30 minutes. Stir once more before serving.