Texan Pasta

Easy, cheesy, one-pan Texan Pasta is a tasty meal loaded with real flavor! Howdy ya’ll!

Dinner last night was, well…. um… basically an experiment and a little throwing together. I was really happy with the results!

In Spanish, we call this our “mezcla” dinner! (Basically a mix!)

I was really excited because we found some taco seasoning! I love the flavorful punch of taco seasoning so I was excited to try something!

Last week we celebrated our 5 1/2 year wedding anniversary! It is amazing how fast the past 6 months flew by! It feels like we just celebrated our 5 year! Time is flying!

He just tells me, “Keep hanging on!” Are you kidding me? I love this adventure our marriage is and am so thankful for this wonderful man in my life!

Oh, we went to Applebees! It was pretty exciting because its one of the few “American” restaurants here and we haven’t been yet! We had a really yummy frozen lemonade!

Not sure if you saw my post earlier this week on the “copycat” version of Campbell’s Condensed Cheddar Cheese Soup. If not, check it out, because you will need a batch for this recipe!

First, make a batch of this Condensed Cheddar Cheese Soup. (it’s easy I promise!)

Next, boil the noodles until they are al-dente. I used shells here but you can use whatever you have on hand.

Place a few dribbles of oil in a pan and saute the onion and garlic. Add the ground beef, sprinkle with taco seasoning, and cook until evenly browned.

Next, add the corn and the tomatoes.

Now add the cooked noodles to the pan, and the cheddar cheese soup you prepared earlier and mix until every thing is well coated.

Have a boot-stompin’ good day!

Texan Pasta 

Ingredients:

For the Pasta:
1 lb ground beef
1 tsp. olive oil
1/4 onion, minced
2 cloves of garlic, minced
1/2 cup sweet corn
1 tomato, diced
1 package taco seasoning

For the Cheddar Cheese Soup:
4 Tbs. Butter
4 Tbs. all-purpose flour
1 cup milk
1 1/2 cup of cheese

Directions:

1. In a saucepan, heat the oil and saute the minced onion and garlic.

2. Add the ground beef, sprinkle with taco seasoning and cook until evenly browned.

3. Prepare the cheddar cheese soup mixture.

4. Add the corn and diced tomato. Allow to simmer for 10 minutes.

5. Bring a pot of water to boil and add the package of noodles. Cook al dente. Add the cooked noodles to the meat mixture.

6. Pour in the cheddar cheese soup mixture and stir until incorporated.

For the Cheddar Cheese Soup:

1. In a small saucepan, melt the butter over low heat.

2. Stir in the flour and mix until smooth.

3. Over low heat, SLOWLY add the milk while stirring constantly.

4. Allow mixture to simmer about 5-6 minutes while stirring.

5. Add the cheese and stir until cheese is melted and mixture is smooth.