Friday, August 22, 2008

Southwest Taco Pasta

Just a short post to show you how versatile leftovers can be. Our four-year old didn't even notice it was leftovers!
We had barely enough of Daniel's cheese sauce (From our SW Turkey Nachos) to do anything with the next day, other than make a mini batch of nachos. Blah.
We did have plenty of black bean and corn salsa though... and I wondered what we could do with it. I decided to make a side out of it, that I had tried before. What I did the first time was just made a simple sour cream and milk mixture, maybe I added cheese - I'm not sure... then I threw in the rest of the corn/bean salsa, and loaded it with Emeril's Southwest Essence (basically a bunch of chili peppers, and salt) I try to stay away from mixed seasonings, because of the salt, so I decided to try my own kind of taco seasoning this time... If you don't have that kind of time, and don't have to watch your salt, (and have extra taco seasoning on hand),just use the store-bought packets. I also don't like using the whole pack, because we usually only make enough for two or three servings, so making my own just makes more sense.

Basically, I boiled two/three portions of fettucini. Meanwhile, I took the rest of the cheese sauce and added sour cream, milk, and about 1/2 cup more of shredded cheese, I dumped in the taco seasoning and mixed it around. After the pasta was done I drained it and added a small pat of olive oil Smart Balance (we are trying it instead of butter ALL the time, comment if you must :) and the cheese sauce/milk mixture (the milk thins it enough to coat the pasta). Now, toss in the salsa. The heat of the pasta should melt the cheese mixture and stay quite warm. You could also add leftover taco meat for some protein or to make it a main course. Maybe melt some cheddar on top or sprinkle with crushed tortilla chips and bake it in the oven like a sort of SouthwestMac & Cheese? Hmm... there is an idea to try :)


Doesn't that look tasty? Especially for leftovers?

If you want to make either the salsa or the taco seasoning from scratch, I have listed below the stand alone recipes:

Southwest Black Bean and Corn Salsa

1-2 ears of corn (1/2-1 cup frozen corn, thawed)
1 can black beans, rinsed and drained
1 tomato, seeded and chopped
1/2 jalapeno, seeded/deribbed, minced
1/2 onion, chopped

Combine all ingredients in bowl, fold to mix.


Homemade Taco Seasoning

1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon paprika
pinch cayenne or chili flakes (we like it spicy)

Combine all ingredients and mix well.Stumble Upon Toolbar

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5 comments:

Lore said...

I was sold after reading the title! It sounds like such a delicious idea, I'll add some taco seasoning the next time I make myself some pasta.

The Blonde Duck said...

That's my kind of pasta! I love your food has flavor. My husband is from Louisiana so food's got to be hot and flavorful for him! He drinks Choula like ketchup!

Tom Aarons said...

I was almost sold after the title, and gone after the description and photo. Tastiest leftovers in the world! :)

Michele said...

I love leftover ideas! This is a great one!

Kevin said...

This taco pasta sounds really tasty!