Farm to Fork

Easy Cheesy Taco Pasta

By Chef Connie Powers Rude Awaking TV

When I visited the Red Door Ranch farm, I got a sense of family and homestead as I drove up the path to the house. From the toys near the porch to the little rubber boots parked at the back door, Red Door Ranch was a farm that I decided needed a recipe that served a busy family, boaters visiting the Kawartha Lakes, campers in our parks, and cottagers looking for delicious fun food. Easy Cheesy Taco Pasta is sure to be that summer favourite.

Serves 4

Prep time 10 minutes

Cook time 20 minutes

INGREDIENTS:

8 oz uncooked pasta

1 lb extra lean ground beef

1 tbsp chile powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 red bell pepper, chopped

1 (10 oz) can diced tomatoes & chilies

1 cup grated sharp cheddar cheese

1/2 cup heavy whipped cream salt & pepper to taste

Optional: chopped scallions and cilantro

INSTRUCTIONS:

1. Boil a salted pot of water for your pasta. Cook pasta according to package directions.

2. Prep the other ingredients and start browning the beef with the spices in a skillet at medium-high heat. Add the red pepper once the meat is broken up and starts to brown.

3. Add the Rotel tomatoes, cheese, and the cream. Cook for a few more minutes.

4. Drain the pasta and toss with the sauce. Season with salt and pepper and garnish as desired.