Spicy Beef Taco Rigatoni

Name: Spicy Beef Taco Rigatoni with Tomato Salsa & Lime Crema
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 oz Pasta; 1 1/2 tbsp Sour Cream; 2 tbsp Cream Cheese; 1 Tomato; 1 Lime; 10 oz Ground Beef; 1 unit Tex-Mex Paste; 1/4 oz Cilantro; 1/2 cup Mexican Cheese Blend; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Tomato Salsa & Lime Crema

By Recipe0 System

Get ready for a crowd-pleasing dinner idea that’s hard not to love—especially that 25-minute cook time! It’s a magnificent mashup only our chefs could dream up: beef taco pasta! We replace the tortillas with tender rigatoni and toss it in a mix of beef and tomato seasoned with our bold Tex-Mex paste. Stir in a blend of Mexican cheeses to create a creamy, velvety sauce that’s packed with flavor. Top each bowl with a spoonful of salsa and a dollop of lime crema for the full taco-’toni experience.

Italian

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Pasta
1 1/2 tbsp Sour Cream
2 tbsp Cream Cheese
1 Tomato
1 Lime
10 oz Ground Beef
1 unit Tex-Mex Paste
1/4 oz Cilantro
1/2 cup Mexican Cheese Blend
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Dice tomato into ¼-inch pieces. Roughly chop cilantro. Zest and quarter lime.
2

Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
3

While pasta cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, half the tomato, half the cilantro, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes.

Remove from heat. Drain off any excess fat from the pan and stir in Tex-Mex paste.
4

While beef cooks, in a small bowl, combine remaining tomato, remaining cilantro, juice from half the lime, and a pinch of salt.

In a separate small bowl, combine sour cream, juice from one lime wedge (two wedges for 4 servings), and a pinch of lime zest.
5

Once pasta is cooked, return pan with beef mixture to medium-high heat. Stir in drained rigatoni, cream cheese, Mexican cheese blend, and ⅓ cup reserved pasta cooking water (⅔ cup for 4 servings).

Cook, stirring, until cheese is melted and everything is completely coated in a creamy sauce, 1-2 minutes. TIP: If sauce seems too thick, add an extra splash of pasta cooking water.

Taste and season with salt and pepper if desired.
6

Divide rigatoni between bowls; top with salsa and a dollop of crema. Serve with any remaining lime wedges on the side.

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