When I moved to my new apartment, I knew I was moving across the street (literally!) from my favorite bar in Hoboken. What I didn't know was that the N'Orleans-style restaurant next to my favorite bar was being renovated into a Mexican cantina!
Clearly, the gods know that Mexican food is one of my staple food groups. I scoped out the details about the new restaurant from some inside sources. There's supposed to be a tequila bar, amazing food, and an outdoor courtyard with a fireplace. Obviously there will be margaritas. Sign me up now.
I also found out it was supposed to open in April. Hmmm....It's now May and from the boarded up front windows, it's not looking like this place will be open in time for one of the best holidays of the year: Cinco de Mayo!
I guess I'm just going to have to make my own Mexican food until my new favorite Mexican place decides to grace us with its presence. I can wait. (No I can't, but I don't really have a choice here, do I?)
slightly adapted from The Girl Who Ate Everything
makes 4-6 servings
- 1 pound ground beef or turkey
- 8-12 ounces medium pasta shells or other small dry pasta shapes
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 (14 oz.) can diced tomatoes with mild green chilies
- 1 packet (4 tablespoons) taco seasoning
- 3 ounces cream cheese
- 1/2 cup Greek yogurt
- 2 teaspoons chopped cilantro
- salt and pepper
1) Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
2) In the meantime, cook the ground meat in a saute pan over medium-high heat until no longer pink.
3) A few minutes before the meat is cooked through, add the chopped onion to the pan.
4) Once the meat is browned through, toss in the garlic and cook for about 30 seconds, until fragrant.
5) Mix in the diced tomatoes and the taco seasoning. Let simmer over medium heat for about 3-5 minutes.
6) Stir in the cooked pasta, cream cheese, and Greek yogurt. Continue stirring until the cheese is melted and the sauce is combined. Pour in the reserved pasta water if the mixture is too dry.
7) Season the pasta with salt and pepper to taste.
8) Add the cilantro right before serving. Serve warm.
Holy bejeezus! This taco pasta was gooo-oood!
I chose to top the pasta with some avocado because I had some on hand and let's face it, avocado is a wonder of the aforementioned gods. I am a sucker for creamy, cheesy, pasta-y dishes and this falls right in that category. The reason I don't make a lot of creamy, cheesy, pasta-y dishes for this blog is that I tend to eat one serving in a somewhat civil manner. Then I go to "clean up" the kitchen and things deteriorate into me standing in front of the stove, eating out of the pot with the largest fork I can find. Deterioration, I tell you.
Another word: You can totally make your own taco seasoning if you're into that. I actually contemplated doing the very same thing. However, since my weekends are still filled with errands which end up with me spending money that I don't have on items for my new place, I chose to keep it simple and just purchase the taco seasoning for now.