Hope everyone had a fantastic Easter with their family. We really had wonderful Easter, it’s so nice to have all of our family here. I loved watching the boys wake-up to find their baskets the Easter Bunny left for them. The look on their faces is priceless!
Last week, during spring break, we had my cute little niece spend the night with us and the boys just love her. She is 10 and is so good with my rowdy youngsters! She wanted to help make dinner with me and this is what we came up with. The kids love pasta, so we thought we’d kick it up Mexican style. Nothing fancy tonight, just good! This is a nice easy dinner to have your pre-teens/teens make for the family.
All of you gourmet cooks will be cringing that there is canned soup in this dish. I like it in dishes like this, it gave the sauce a great flavor. Quick and Easy was our goal for the night and it turned out soooo tasty too. The fire roasted tomatoes make for a delicious sauce.
I love my little All Clad Oval Bakers, they are perfect for individual servings. I found these at Marshalls a couple of years ago on clearance, they are great. Check them out if you’d like. Hope your family enjoys!
1 lb dry Rigatoni pasta or any other pasta of choice
2 Tablespoons Extra Virgin Olive oil
1 large onion, finely chopped
2 Anaheim green chili’s finely chopped
1 lb lean ground beef
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Lawry’s garlic salt
1 can cheddar cheese soup
½ Cup milk or half and half
1 Cup sour cream
2 15 oz cans fire roasted tomatoes
Heaping ½ Cup fresh chopped cilantro leaves (add more if you love cilantro)
2 Cups Mexican blend shredded cheese
1. Preheat oven to 350 degrees F. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside.
2. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta.
3. Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.
Thanks Beth from Our Sweet Life for the Award. Food Bloggers are so great!!
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