Empty the Pantry Mexican Pasta
If you’re anything like our family, figuring out “what’s for dinner?” can be a daily struggle. Especially if you don’t feel like and haven’t gone to the grocery store in a while! This is one of our ‘throw something together’ meals. We always keep pasta and a mix of canned goods in our pantry. And you can pretty easily adjust to add whatever YOU have on hand.
Mexican Pasta
Ingredients:
1 Box of pasta (this time around we used bowtie/farfalle)
1 Package of your protein of choice (chicken for us)
1 Can of beans (refried or black)
1 Can of enchilada sauce
1 bag of shredded cheese (we don’t use the whole bag)
Vegetables (chopped and sautéed)
*We just used what we had available. That ended up being a fresh onion and a can of chiles
Directions:
First cook the pasta according to the box instructions
Fully cook your protein and chop into smaller pieces
In a pan, cook your fresh vegetables until they are the texture you want. We usually sauté in a little butter or olive oil. If you leave the veggies on low heat for a few extra minutes, they caramelize, and it adds great flavor.
Add all ingredients into a casserole dish and sprinkle cheese on top.
Bake at 350 degrees until cheese is browned. Depending on how warm the ingredients are already, the amount of time needed will vary. BUT everything is already cooked so you can really eat it whenever it’s warm enough for you!
Once its out, add all your favorite taco toppings and dig in!
*We always have salsa on deck. So this time around, we added salsa, sour cream, and some diced tomatoes. Enjoy!
