As I stated in my last Freezer Meals for Matt post, I like simple… Why make things harder than they need to be, why use more ingredients than necessary if you don’t have to?? I was a little annoyed after I made and then tasted this recipe, cause I’m pretty sure it could have been a lot more simple and maybe even tastier if done differently…
Here’s the original recipe… I did change the meat to beef, just because I was making a lot of chicken recipes for Matt over the weekend and figured I should change it up a little 🙂
Here’s the recipe I would use instead for next time:
Enchilada Pasta Bake
4 1/2 C. medium pasta shells (cooked & drained)
1 lb. ground beef (or 2-3 chicken breasts; diced)
1 pkg. taco seasoning (+ amount of water stated on packet)
1/2 can black beans, drained (or if you really enjoy beans you can do the whole can, but I thought it was just too beany…)
1 can chunky salsa
1-2 C. shredded taco cheese
**red peppers, green onions diced if desired (and if you want to do more work 😉 )
1. In skillet on medium-high heaat cook meat until done, add taco seasoning & water, stir until well combined; cool.
2. Mix together pasta, salsa, beans, beef and half of the cheese; pour into sprayed 9×13″ baking pan. Sprinkle remaining cheese on top.
3. Bake at 375* for 20 min, or until heated through.
The original recipe was pretty good, but if I make it again I’d do it my way 🙂