Recipe: Tasty Taco Pasta

Our family usually eats leftovers as lunches, so we're always looking for ways to stretch a favorite meal (and a dollar) a little bit further.
Tacos are a favorite in our house, but they don't do leftovers well and they don't stretch very far. A few weeks ago I decided to try the traditional
taco flavors with a different twist and this is what happened. Since then, we've made it a few more times, tweaking and adjusting to get the recipe right.
This is the best combination we've come up with so far. My favorite aspects to this recipe are how much food it makes on a dime, easily lasting for a dinner and several lunches,
or a big potluck dish, and how easy it is to customize with fresh veggies, in a form my son will actually eat.

Tasty Taco Pasta:

1 lb. pasta of your choice, I use gluten free Fusili or Rotini, something that really holds the sauce in there!
1 lb. ground meat. I use a grassfed beef from my farmer, but any ground meat will do, or three cups cooked quinona or chopped cauliflower as substitutes
1 medium onion, diced
2 T. Olive Oil
1 T. minced garlic
2 t. Salt
1 t. black pepper
Taco seasoning enough for 1 lb of meat. I use a homemade blend: (2 TB New Mexico Red Chile Powder, hot. 1 TB. Oregano, or one drop Oregano essential oil. 2 t. Ground Cumin, 1 T. Salt, 1 t. Garlic, 1 T. Apple Cider Vinegar)
16 oz. jar of salsa, your choice! I use Green Mountain Gringo, either original Hot or Roasted Garlic
8 oz. can refried beans, I use Amy's with Green Chile
12 oz. beer or 1. cup of broth or water (yes, if you use a beer, the alcohol will cook out)
1/2 C. Sour Cream, with additional sour cream for topping and serving
1 lb. jack, cheddar, or colby cheese, or a blend, shredded
Toppings: (all optional) Lettuce, diced tomato, chopped fresh cilantro, black olives, avocado, chopped fresh peppers, corn, sour cream, salsa, taco sauce


Preheat your oven to 300 F

Cook your pasta according to their instructions, but remove and drain about 2 minutes early, really really al dente. The pasta will cook more in the oven

Pour your drained pasta into a casserole dish, I use a Pyrex 9.5 x 15 x 2. I don't grease my casserole and have had no trouble washing it, but you're welcome to oil your casserole dish lightly if you want.

In a large skillet or wok, saute the diced onions in the olive oil, they should cook to translucence

add your meat and cook through, stirring constantly. (*fun tip* for finer textured ground meat, cook with an old fashioned potato masher instead of a spoon)

Do not drain the meat, but add your taco seasoning, salt, pepper, garlic, and beer/broth/water. Simmer until the liquid is reduced by half.

Add the can of refried beans, fill the can with water and add that. Stir in half the jar of salsa, reserve the rest, and stir in the 1.2 cup of sour cream

Simmer and stir this until it is well mixed and hot throughout. Pour over the pasta in the casserole dish.

Top with shredded cheese and place in hot oven uncovered. Bake until bubbly at all edges and cheese is melted well.

Remove and let sit for 15 minutes, then top with remaining salsa, scoop and serve. I like mine served on a bed of fresh lettuce, topped with sour cream, fresh tomato, salsa, sliced avocado, and lots and lots of chopped cilantro, with a pinch of sea salt.