![]() ![]() ![]() The saucy goodness in this Mexican pasta bake comes from red enchilada sauce.Here’s my go-to taco seasoning blend, from Alton Brown. Homemade spice blends are amahzing - so much fresher than what you can buy in a jar at the grocery.For carnivores who want extra sausage flavor, split the amounts between chorizo and Italian sausage.Black beans would be awesome, too, and are full of protein and fiber. Need a vegetarian version? No problem! Substitute the sausage with meatless crumbles or vegetarian chorizo.But sometimes you just wanna/gotta/hafta get the grub on the table so that everyone can get to stuffing their gobs, post haste. Not that I don’t enjoy the occasional dinner hoopla. All the things that add tons of tasty goodness to a meal, but in a dish that doesn’t make a whole, ya know, hoopla out of making dinner. Lots of chorizo, some taco seasoning, loads of vegetables, and heaps of melty cheese. This pasta bake is just a little twist on your everyday Italian-leaning pasta bakes. ![]() Because that would be a senseless foodie tragedy. So, I have to constantly remind myself, “Self, you love you some casseroles,” so that I don’t miss out on things like a flavor-loaded Mexican pasta bake. And a casserole is kind of the king of foods touching each other on the plate and getting all up in each other’s bi’ness. In my own not-really-defensible defense, it goes back to my kidling years, when I didn’t like different foods touching each other on the plate. I think to myself, “Self, you don’t like casseroles.” And then I have a casserole, and it’s like, I LOVE casseroles why don’t I have more casseroles? And then times passes, and soon I’m back to thinking, “I don’t like casseroles.” Dinner is a slam dunk when you cook up a colorful, veggie-loaded Mexican Pasta Bake, made extra flavorful with lots of chorizo and a creamy red sauce. ![]()
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