Tex-Mex One Pan dish

 

Started with a recipe that called for rice instead of noodles but when I asked my good consultant he requested noodles. Rotini was the choice but if I had bow tie pasta that would have been the preferred. I have a friend who told me about a 'craft table' (Movie talk for catering ) go to that was essentially this but couldn't find the original recipe so here is what I did.

1 lb hamburger

1/2 onion diced

1/2 bell pepper diced

2 cloves garlic mashed

1 c beef broth

1 sm can tomato sauce (I used a foundling can of tomato sauce with jalapeno)

1 can Rotel

1 can sweet corn (drained)

1 can black beans (drained and rinsed)

1 c rotini (1 1/2 would have been better)

1 tbl taco seasoning

shredded cheese for garnish 

Chopped cilantro to add in or for garnish

Heat large pan with small amount of oil, when hot, add in the onion and bell pepper, cook for about a minute or two then add in the hamburger, cook thoroughly until there's no pink add in the taco seasoning and stir well until meat is coated. Pour in noodles, beef broth, tomatoes and sauce, combine thorougly then wait for it to boil again. Put lid on and turn down to low for 12-13 minutes. Take lid off and stir in the corn and black beans. Heat through for a minute or so then anjoy!

Addendum: If I had cilantro would have chopped some up and add it in, also a larger can of tomato sauce is good as well. I had a 'Pato' brand small can and decided to use it, almost used a can of enchilada sauce but changed my mind. Glad I did for this version.

 

As another side note, something else I picked up from the table was a huge (has to be at least 100) pre made uncooked flour tortillas. I initially passed on them  but then turned around and picked them up. Never buying store bought again. These are amazing, I have no idea what company it was since the bag had no label and was just clear cellophane. Easy peasy to cook, just heat up a non-stick pan HOT toss in a tortilla, wait for it to turn white (dry) with maybe bubbles forming, use a spatula or tongs to flip it until bubbles form (you can pop them) remove and repeat. The pan needs to be hot so they cook before drying out. I made that mistake on the first several I cooked but second batch is much better.  They aren't huge gigantic size, about the same as what the store bought calls 'soft taco' size.  Will have to figure out a use for them next month, they are staying fresh in a zip lock bag in the fridge to cook as I need.

New month and menus starting up soon!