Since yesterday I posted a recipe that used only half amounts of some ingredients, my husband and I got to work in the kitchen on a recipe to use the other half. I have a hard time with wasting food so I try to use every leftover ingredient in another recipe. I think It’s important to learn how to reduce food waste in our society. We are all spending so much on food these days, and a lot of it is probably going straight from the fridge to the trash can. I’ve recently seen in the news that France has enacted laws to stop such food waste from businesses. I LOVE that! Not only are hungry people being fed, but they don’t have pounds of rotting food sitting in the dump. I think it’s equally as important to do this on a smaller level within our households. Learn how to freeze or preserve your foods. Imagine, those vegetables you threw away last week probably could have been blanched and thrown in the freezer for your next big soup. I sometimes go to more extreme measures to save odds and ends. I made collard stem pesto last summer whenever my husband and I cut down a bunch of collards for dinner. I’ve also dehydrated tomato skins after canning pizza sauce to make tomato paste. You crush them into a fine powder and just reconstitute it with water to make a paste. I don’t expect you all to be that worried about it, but using the other half of the ingredients from last nights dinner is a great start!
If I haven’t lost you yet, let me tell you about the way this went down. I was trying to use the other half of my ingredients, some pasta, and ground turkey. Of course Creamy Taco Pasta came to mind, you mean YOU don’t jump to that idea? In the past we’ve been known to eat Hamburger Helper on occasion. Yes, sometimes I get lazy and just ingesting something is better than nothing. I liked the idea of making a more flavorful version with actual ingredients. My husband kind of sneered at the original idea, but once it was done he was more than excited to start eating. This recipe is terribly easy and doesn’t take long at all. Be creative and top it with whatever suits your fancy. I included some ideas of what we topped ours with. If you’re at all concerned about the spice level in this dish please make sure to pick a taco seasoning that is not terribly spicy and maybe use a MILD can of Rotel.
Creamy Taco Pasta Skillet
- Drizzle of olive oil or spray(for greasing pan)
- 1lb ground turkey
- 1 can Rotel(or other tomato & green chili mixture)
- 1/2 can sweet corn, drained
- 1/2 can black beans, rinsed and drained
- 3 TBSP homemade taco seasoning
- 1 1/4 cup milk
- 1 3/4 cup water
- 8oz. of mini bowtie pasta(half a box)
Shredded Monterrey Jack cheese, dollop of original Greek Yogurt or sour cream, diced avocado, candied jalapenos, crushed tortilla chips, sliced olives
- Heat oil on medium-high heat in large frying pan on stove top, add in ground turkey and cook until done. Drain turkey and return to pan.
- Add Rotel to the pan of turkey along with taco seasoning, corn, black beans, milk and water. Bring to a boil over medium-high heat, stirring occasionally.
- Once mixture is brought to a boil, add pasta and cook 8 minutes(stirring occasionally so that pasta doesn’t stick) or until pasta is tender and liquids have absorbed. Remove from heat and serve. Top with your favorite toppings, enjoy!