I came across this video when I posted that video of the ducks crossing the highway the other day.
It feels so wrong to laugh, but I cannot help it. Gone with the wind.
Tacos. Love them.
Pasta. Yes, please.
Put them together and you’ve got a super tasty fusion dinner, with a hint of heat and a heap of creamy, cheesy goodness.
1 lb ground beef
1 pkg (1.4 oz) taco seasoning
1 can Rotel (10 oz) (diced tomatoes with green chiles)
3 cups water
2 cups small pasta, such as elbows
2 Tbs butter
3 Tbs flour
1 cup milk
1 1/2 cups cheddar cheese, grated
salt and pepper, to taste
Cilantro, chopped, to garnish
1. Brown ground beef in large skillet over medium heat. Add taco seasoning, undrained Rotel, water and uncooked pasta. Reduce heat and cover. Simmer 12-14 minutes or until pasta is tender, stirring occasionally. If the liquid has all been absorbed and the pasta is still not done, add more liquid.
2. In another saucepan, melt butter; add flour and stir until a thick paste forms. Cook a few minutes, stirring occasionally. Slowly whisk in milk and stir until thickened. Remove from heat and stir in the grated cheese until smooth. Season with salt and pepper.
3. Pour sauce mixture into pasta and stir to combine. Cook a few minutes or until reaches desired thickness. Garnish with cilantro.
Recipe from Eat Cake For Dinner
My favorite song this week is from new band, Little Things Like Kiwis. I can’t get that swirling guitar out of my head.
This song is pretty special, too, and they look like such nice guys. I want to weave myself a daisy crown, sit down beside them on that mossy wall then soak up the sun and the tune.