Before you freak out, let me explain.
I know what you’re thinking: “Pasta? WITH taco seasoning?!” I thought the same thing. I was reeeeeeeeeeeeaaalllly hesitant to try this and then I started making it. And then my house started smelling really yummy and my mouth started to water. By the time our meal was ready to eat, I couldn’t take it anymore and dove right in. All of my doubts were soon replaced by deliciousness. Spicy taco meat, crunchy tomatoes and lettuce, all highlighted by the cheesy sunflower pasta. This dinner was so good and my three-nager had TWO helpings, that it’s officially been added to our dinner rotation. This recipe feeds 8…but my family of 3 enjoyed 7 of those 8 servings.
2lbs. Ground Beef
2 pkgs. Taco Seasoning Mix
1 15oz. can Black Beans, drained
1lb. Velveeta Cheese
1 14.5oz. can Rotel, mild or hot
1 10oz. pkg Shredded Lettuce
2 large Tomatoes, chopped
1 can Olives, chopped
Cook pasta in boiling water for approximately 4-5 minutes, until tender but firm. Drain and set aside.
Cook beef in large skillet over medium heat until no longer pink, stirring to crumble. Drain well. Add taco seasoning, following package directions. Add black beans and set aside.
Melt Velveeta cheese and Rotel over low heat or in top of double boiler, stirring often until cheese melts. Add to pasta, stirring carefully to combine. Add beef and bean mixture, again stirring carefully to combine. Serve over shredded lettuce and top with diced tomatoes and sliced olives. Top with sour cream and enjoy!