This week I was thinking about making tacos for this week’s Marty Meal, but then as I was looking at taco seasoning in the grocery store, I noticed that the pasta section was right across the aisle.
So just like a good politician, I reached across the aisle and decided that this week we’re going to be making Cheesy Taco Pasta!
Let’s get cooking!
The ingredients for this week’s Marty Meal include: Taco Seasoning, Street Taco Sauce, Tillamook Mexican 4 Cheese, Bold and Spicy Taco Shells, Cheez Whiz and Casarecce Corte Artisan Pasta.
Plus I’ll also be using some ground beef from my freezer and other spices and seasonings from the MBIP Word Headquarters and Tasting Area.
I thawed out two hamburger patties from my freezer and crumbled and starting browning them in this pre-heated skillet.
While the hamburger is cooking, we’ll make the taco seasoning mix. I mixed the seasoning with water and then added extra spices and seasonings to make it a little more zingy and zippy.
We’ll drain the grease from the hamburger, put it back in the pan and then add the taco seasoning along with minced onions, hot sauce and the Street Taco sauce and stir it up.
I took a bite of the taco meat and it’s so tasty! All those different flavors are coming through in a bold and savory way!
We’ll cover it and let it simmer while we continue on this week’s cooking journey!
Now it’s time to get the pasta going. I always flavor the water to give the pasta an extra dimension of flavor. This time I’m adding Balsamic Vinegar salad dressing and hot sauce.
The water came to a boil, I added the pasta, stirred it up and that will cook for about twelve minutes.
Okay, twelve minutes are up and now we’ll melt some butter in the pasta and stir in about half the jar of Cheez Whiz.
Next we add the seasoned taco meat and stir it all together.
I sampled it and it is such a tasty combination of spicy and rich flavors! It would be great just like this, but we’re going to take this dish to another taco level!
I warmed up the bold and spicy taco shells in a 325 degree pre-heated oven and then crushed them up.
Then I scooped out a portion of the pasta, put it on a plate and drizzled the taco chips on top and then added a layer of the Tillamook Mexican 4 Cheese.
Okay it’s time to present this week’s Marty Meal!
Wow, this is one of my favorite Marty Meals of all time!
There’s a lot of flavors going on in every spoonful. The savory and spicy taco meat is matched with the creamy and rich pasta and the chips give it a nice crunch and a bold flavor.
This is a rich, creamy, crunchy, spicy and savory treat!
And now, here’s some kooky album covers to look at while we digest this week’s Marty Meal!
Have a lovely Thursday and we’ll see you all tomorrow!
Related Posts: Thursday Minute Marty Meals: Open-Faced Chili Cheese Dogs, Chicken & Noodles In A Cup and Baked Ham and Cheese Sandwich.