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“Move over traditional sauce!! Gvie your weeknight pasta some pep with a southwestern flavour twist. Serve sliced cucumber and greens dressed with a little lime juice on the side.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot of boiling, salted water, cook pasta according to package directions until tender, but firm. Drain.
  2. Meanwhile, in a large nonstick skillet, melt butter over medum-high heat. Add onion and sauté for about 3 minutes or until starting to soften.
  3. Add beef and sauté for 3 minutes or until starting to brown.
  4. Whisk flour, chili powder and cumin into milk; pour into skillet and cook stirring for about 5 minutes or until bubbling and thickened.
  5. Stir in salsa, tomato paste, corn and beans until heated through. Season to taste with salt.
  6. To serve, on each plate, build the haystack; pile the pasta in the center and spoon beeef mixture on top. Sprinkle with cheese and a dollop of sour cream and cilantro (if using).

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