Southwestern Haystacks
From habsgirl 13 years agoIngredients
- 12 oz (375 g) spaghetti or fettuccine shopping list
- 1 tbsp (15 mL) butter shopping list
- 1 small onion, chopped shopping list
- 12 oz (375 g) boneless beef grilling steak, cut into thin strips shopping list
- 3 tbsp (45 mL) all-purpose flour shopping list
- 1 tbsp (15 mL) chili powder shopping list
- 1/2 tsp (2 mL) ground cumin shopping list
- 2 cups (500 mL) milk shopping list
- 1/2 cup (125 mL) salsa shopping list
- 2 tbsp (30 mL) tomato paste shopping list
- 1 cup (250 mL) corn kernels, thawed if frozen shopping list
- 1/2 cup (125 mL) rinsed drained canned kidney or black beans shopping list
- salt shopping list
- 1/2 cup (125 mL) shredded Canadian Cheddar or monterey jack cheese shopping list
- light sour cream (optional) shopping list
How to make it
- In a large pot of boiling salted water, cook spaghetti according to package directions until tender but firm. Drain.
- Meanwhile, in a large nonstick skillet, melt butter over medium-high heat. Add onion and sauté for about 3 min or until starting to soften. Add beef and sauté for 3 min or until starting to brown. Whisk flour, chili powder and cumin into Milk; pour into skillet and cook, stirring, for about 5 min 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 pasta in the centre and spoon beef mixture on top. Sprinkle with cheese and a dollop of sour cream (if using).
People Who Like This Dish 1
- halfonit Manchester, NH
- habsgirl Kitchener, Canada
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