This recipe was not a hit with the family. D doesn’t like meat. Berto doesn’t like cheese. The Hubs doesn’t like ground meat or cheddar cheese. Sigh. This meal, to me, was wonderful! I do believe, though, it had less to do with the actual meal than with the fact this dish is true comfort food and it’s been over 100 degrees here in Cali. Maybe dinner would have been more successful had I just served ice cream. Hmmm, things to ponder . . .
1 Lb ground beef (I Texas Longhorn beef from the farmer’s market and it cooked up similar to ground turkey, but still had a wonderful beef flavor)
1 1/2 cups hot water
2 cups milk
2 cups whole grain elbow macaroni (or whatever you have on hand, I used penne)
1 1/2 cups shredded cheddar cheese (I can see any number of types of cheese being used and it being wonderful)
1 1/2 Tbs cornstarch
3 tsp paprika
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp black pepper
Heat a large skillet to meidum high and brown meat. Once cooked, drain any fat that remains.
While meat browns, mix together seasonings in a small bowl. When drained, return meat to skillet and add seasonings, stirring to combine. Pour in hot water, milk, and pasta. Bring to a boil. Cover, reduce heat and simmer for 10-12 minutes, or until pasta is cooked.
Stir in cheddar cheese until melted. Remove from heat and let stand for a few minutes until sauce thickens.
Serve immediately with melty garlic bread and a crisp salad.
Wine Pairing Suggestions (because no matter the dish, we always need wine)
Pinot Gris / Pinot Grigio
Total time: 25 minutes
I seem to be having a problem with life / work / blog balance lately. While I’m still cooking up a storm, it’s been tough to find the time to post about it. This, however, REQUIRED me to get it up as soon as possible! Not only did the entire family give it 3 very enthusiastic thumbs up, but 2 of my fab girl friends did, too! When the Mexican hubs is this excited about a dish, I know it’s not only a keeper, but should be a repeater, too. You see it served in the photo below with my baked tortilla chips. Oh, and It’s just as good the next day, and the next, for lunch! ¡Buen provecho!
1 lb lean ground beef (can easily sub chicken or turkey)
1 cup water
2 Tbs Tajin (go easy on Tajin, it quickly becomes too salty)
1 tsp garlic powder
1 ½ cups sour cream, divided
1 tsp Mexican paprika
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 Tbs cornmeal
10 flour tortillas, 6 inches (mine were much larger, so I cut them in half)
1 cup salsa (such as Herdez)
Preheat oven to 375°. In a large skillet heated to medium, cook beef until no longer pink, drain. Stir in water, Tajin, and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
In a small bowl, combine sour cream and Mexican paprika. Set aside. Sprinkle cornmeal into a greased 13×9″ baking dish.
Arrange five tortillas, overlapping, in the bottom of the prepared dish. Spread ½ cup salsa, add ½ of the meat mixture and ½ of each cheese. Repeat layers.
Bake uncovered for 40 minutes. Let stand for 10 minutes before cutting.
Wine Pairing Suggestions:
Corona (ok, admittedly not wine, but come on! This is all the flavors of Mexican food!)
Serves 8 (large servings)
Prep time: 25 – 30 minutes; Bake & standing time: 50 minutes
*Derived from Taste of Home