Mexican Pasta

Ever have one of those nights where you can’t decide what you want to eat?  Happens to me all the time, it’s usually when I am PMSing out of control and can’t decide between mac and cheese and hot wings.  Then things like this happen.

Just last week, I came home from work knowing that the most ambitious dish I could possibly pull off had something to do with pasta.  I was dog tired, and as previously mentioned, suffering from a case of the menzies.  These things, compounded with the fact that all I wanted in the world was a giant taco, really left me with no other choice.

I was making pasta that tasted like a taco, or bust.  After I got past the fact that it didn’t taste like traditional italian, I sort of liked it.  If you ask Brian, I evidently really liked it, because I ate enough pasta to sustain a small militia.

Mexican Pasta

By Whitney, December 18, 2012

Mexican Pasta



In a large skillet, heat the olive oil over medium heat.  Saute the onion and garlic until translucent, about 5 minutes.  Add the beef, and cook until well browned. Add the tomato paste and cumin, cooking for another 3 minutes.  Then add the tomatoes and corn, bringing to a light simmer. In a large pot of salted water, cook pasta according to package; drain. To serve, top the cooked pasta with the sauce, and then top with a heaping amount of shredded jack cheese.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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