I love carbs.
I love comfort food.
I love beef.
I have found the perfect way to combine those three loves, and it is mostly healthy. It’s also a one-dish recipe, so there’s less to clean up. Win!
Everybody loves Mexican food, right? I don’t even like cheese and I love Mexican. Mmmmm…
This is something I usually just throw together, and there really is no specific recipe, so I’m just going to try to explain it as best as I can. Hopefully you know your way around a kitchen enough to figure this out. But there are pictures, so that may help. You’re welcome. (Also there’s a downloadable recipe card at the end. You’re welcome extra.)
First things first. You need a pan, beef, spices (mostly of your choice — depends on how you want to season everything), chicken broth, diced tomatoes, and diced green chiles. And noodles, duh. I really like to make this dish with elbow noodles, but I didn’t have any on hand so I used penne. Just as good.
Once you’ve got all the goods, you want to brown the beef. Warning: Gross pictures of beef to follow. While you’re browning the beef, add your spices. I throw in a bunch of random stuff, but really love garlic salt and oregano. And of course salt and pepper. If you like a little heat, throw in some red pepper flakes. The heat will be subtle because it’ll mostly cook out, but you can always add more later, too.
Once your pan-beef looks all brown, DON’T DRAIN IT. Maybe I’m just gross, but for this dish I like to keep all the “juice” in the pan. Remember — you want the noodles to soak up all the flavor.
At this point it’s safe to add the diced tomatoes, then the green chiles (if you were wondering, it’s the chiles that make it vaguely Mexican). Don’t drain the tomatoes, but do drain the chiles.
After that’s heated through, add two cups of chicken broth. I didn’t have broth (this is a sin, please forgive me), so I used bouillon. Once that’s nice and hot — give it maybe a minute or two — throw in your noodles.
Now all the hard work is finished. Throw a lid on that baby and let it simmer. Come back every few minutes to give it a good stir and to check on your noodles. If it seems too dry, add some water or some more broth, but only do it a little bit at a time. Really, after this it’s up to you when it’s “done.” I like my noodles really tender, but the dish juicy, so I let it simmer for about 20-ish minutes and always end up adding extra broth. By the time I eat it, it looks like this:
All done. Serve hot. A bowl is best, but I don’t judge. Bon appétit!
|Recipe card can be downloaded here.|