Last night we had London Broil for dinner. As usual there was a ton left over for the next day. I wanted to make something a little different so we made steak quesadillas. I was having a hard time finding a side dish until I saw this recipe on Pintrest.
Creamy Taco Mac is a great side dish for tacos, enchiladas, quesadillas, or even a taco salad. It makes a large portion so if you're only making it for 2 or 3 people I'd cut the recipe in half. I wasn't too sure if the pasta would end up cooking in the tomatoes but it was tender and perfect. The black beans add some texture to the dish and the spices make it a truly Mexican dish. It's an easy side dish to whip up with any main Mexican meal.
Creamy Taco Mac (adapted from The Way the Cookie Crumbles)
1 T. olive oil
1 medium onion, chopped
1 red pepper, chopped
1 t. salt
3 cloves garlic, minced
1 t. ground chili powder
1 T. ground cumin
1 t. black pepper
1 T. Penzey's Arizona spice (or just use more cumin and a touch of cayenne)
16 oz. small shell pasta, uncooked
1 (28-oz) can chunky crushed tomatoes
1 (14 oz) can diced tomatoes
2 c. water
1 (15-oz) can black beans, drained
1 (7 oz) container plain Greek yogurt
2 tablespoons cilantro, chopped
1. In a large skillet heat the oil over medium high heat. Add in the onion, pepper, and salt. Cook for 5 minutes or until the onion starts to brown.
2. Add in the garlic, chili powder, cumin, black pepper, and Arizona seasoning. Cook for one minute.
3. Stir in the pasta, crushed tomatoes, diced tomatoes, water, and black beans. Cover and bring to a simmer. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
4. Scoop about 2 cups of the pasta mixture into a small mixing bowl. Stir in the yogurt until well blended. Pour the mixture back into the skillet with the rest of the pasta and mix well. Continue cooking for 3-5 minutes or until heated through.
5. Sprinkle with cilantro and serve hot.