April gives us just enough taste of the warm spring weather and then we get hit with another snow storm! As I’m typing up this recipe, the snow is coming down really hard and we are expecting another blizzard. Many businesses are closing down for the day and I wouldn’t be surprised that schools will call a snow day for tomorrow. We sure do need the moisture after a very dry summer last year. I will be happy about the green grass later this year, but it is cold and snowy right now.
Our new favorite recipe on days like today is Beef Enchilada Pasta. You can make it mild or as hot as you like it. Since, we have little guys, I went with the mild version today.
You can use ground beef for this recipe, but I think it really adds POW flavor, if you cook up the ground beef chorizo.
Ingredients:
- 1 lbs of 3T ground beef or beef chorizo
- 1 box of your favorite pasta
- 1 chopped up medium size onion
- 4 finely chopped up garlic cloves
- 1 chopped up bell pepper
- 1 cup of your favorite salsa
- 15 oz can of Hatch Organic Red Enchilada Sauce
- 2 cups of shredded cheddar cheese
- 1 bunch of chopped up cilantro
- salt and pepper to taste
Instructions:
- Cook pasta per box directions.
- Saute onion, garlic and pepper, stir in ground beef or chorizo and cook until done.
- I typically use my pasta pot as it is big enough to stir in the rest of the ingredients.
- Stir in pasta, garlic, onion, pepper, ground beef, salsa, enchilada sauce and cheese. Heat through, so the cheese is nice and melted.
- Taste it! Does it need more salt or pepper?
- Sprinkle with cilantro.
- Ready to serve!