Tuesday, November 1, 2016

Mexican Pasta Dish

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                                               MEXICAN BOWTIE PASTA BAKE
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·                                 Ingredients
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·                                 1 Tablespoon olive oil
·                                 2 cups diced onion
·                                 1/2 cup finely diced pickled jalapenos
·                                 1 Tablespoon minced garlic
·                                 2 Tablespoons pimientoes
·                                 1 green bell pepper
·                                 15 ounce can diced tomatoes, drained
·                                 2 Tablespoons chili powder
·                                 1 Tablespoon ground cumin
·                                 1 teaspoon ground oregano
·                                 2 teaspoons kosher salt
·                                 1 teaspoon coarsely ground black pepper
·                                 1 pound ground chuck
·                                 2 cans (3 cups) evaporated milk (or cream)
·                                 2 (11 ounce) cans Mexicorn, drained
·                                 3/4 pound (12 oz) bowtie pasta, dry
·                                 3-4 cups shredded Monterey jack cheese
·                                 3-4 cups shredded extra sharp cheddar cheese
·                                 Garnish with cilantro, sour cream, avocado and hot sauce

Preheat oven to 350 degrees.  Boil pasta until al dente and rinse with cold water in colander to stop cooking.  Set aside.

As pasta cooks, brown ground chuck over medium heat.  As it browns, add onion and bell pepper to sauté and stir in spices.  After this mixture cooks down, add jalapenos, pimientos and tomatoes.  Bring to a boil, then lower heat to simmer for about ten minutes.  Remove from heat and add Mexicorn and cream or evaporated milk.


Stir pasta and sauté mixture together.  Put one-half in greased casserole dish and cover with Monterey Jack cheese.  Add the other half and cover with cheddar cheese.  Bake for thirty minutes and garnish as desired.

Editor's Note:  I posted about this dish, which I have altered slightly, before.