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Pasta butter onion boneless beef grilling steak all-purpose chili powder ground cumin milk salsa tomato paste corn kernel kidney beans salt Cheddar cheese light sour cream fresh cilantro
Viewed: 44 - Published at: 8 years agoIngredients
- 375 g spaghetti or 375 g fettuccine pasta
- 1 tablespoon butter
- 1 small onion, chopped
- 375 g boneless beef grilling steak, cut into thin strips
- 3 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 12 teaspoon ground cumin
- 2 cups milk
- 12 cup salsa
- 2 tablespoons tomato paste
- 1 cup corn kernel, thawed if frozen
- 12 cup kidney beans or 12 cup black beans, canned, drained, rinsed
- salt
- 12 cup Canadian cheddar cheese or 12 cup monterey jack cheese, shredded
- light sour cream (optional)
- fresh cilantro, chopped (optional)
Method
- In a large pot of boiling, salted water, cook pasta according to package directions until tender, but firm.
- Drain.
- Meanwhile, in a large nonstick skillet, melt butter over medum-high heat.
- Add onion and saute for about 3 minutes or until starting to soften.
- Add beef and saute for 3 minutes or until starting to brown.
- Whisk flour, chili powder and cumin into milk; pour into skillet and cook stirring for about 5 minutes or until bubbling and thickened.
- Stir in salsa, tomato paste, corn and beans until heated through.
- Season to taste with salt.
- To serve, on each plate, build the haystack; pile the pasta in the center and spoon beeef mixture on top.
- Sprinkle with cheese and a dollop of sour cream and cilantro (if using).
