Wednesday, May 12, 2010

Dinner: Taco Pasta and Mango Avocado Slaw

sounds fun right?! it was! and soo delish! This was our Cinco de Mayo meal :)

Taco Pasta

Adapted from Better Homes and Gardens Ultimate Casseroles

1/2 box Jumbo shell pasta
1 16-oz jar salsa
1 lb ground beef
4 oz cream cheese, cut up
2 tsp chili powder
1 Tbsp taco seasoning
1 cup shredded cheddar cheese
Chopped tomato

Preheat oven to 350 F. Cook pasta according to package directions; drain. Soak in cold water for 1 minute; drain again.

Pour salsa into casserole dish; spread evenly. In skillet, brown beef. Drain fat. Stir in cream cheese and seasonings. Cool slightly.

Spoon meat into pasta shells. Arrange shells on top of salsa.

Bake, covered, for 15 minutes. Sprinkle with cheese.

Bake, uncovered, about 15 minutes more. Sprinkle with tomato.

Serve with Boom Boom Sauce.

Boom Boom Sauce

4 Jalapeno peppers, seeded
1 cup sour cream
4 oz cream cheese
Large handful cilantro
1 clove garlic, chopped
1/2 cup heavy cream
1/2 cup milk
Salt to taste

Seed and rib jalapenos. Quarter, then place in food processor with cilantro and garlic. Pulse until pureed. Add sour cream, cream cheese and cream. Pulse until smooth. Add milk until you get the consistency you want. Salt to taste. (instead of food processing, i just stirred it all together! and didn't use milk!)

Mango, Avocado and Cabbage Slaw

1 avocado, chopped
2 mangoes, chopped
1/2 head of green cabbage
4 tbsp rice or red wine vinegar
2 tbsp evoo
2 tbsp honey
juice of two limes
s&p to taste

combine vinegar, evoo, honey, lime juice and pour over slaw mix. add s&p to taste! add more dressing if desired. enjoy!

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