Once again, I had items in my fridge that needed to be used up. And recently we gathered a bunch of fresh veggies and herbs from our kids’ garden as they are away for two months living in Southern California. 🏖
My son is on a job rotation, left Indiana with his family, and can you believe he’s only minutes from where I grew up? I hadn’t been back since 1992 when he was born. It’s kind of surreal thinking my two grandkids are now placing their little feet on some of the same beaches that I did as a kid. Life has a way of coming full circle doesn’t it?
Anyhow, I used some of those fresh, garden goodies and decided to make another pasta dish. It’s not my usual recipe but it turned out so well, according to the hubs, my main critic, that I decided to share it. It really can be tweaked to your liking. These are mere suggestions. 🤗
But it’s quick, it’s easy and oh so YUMMY!😋🍲
Note: Ground beef, red chili flakes & garlic not pictured
Brown your meat with all veggies and seasonings. (We used beef this time but usually use chicken.)
Lastly, add in fresh tomatoes after all other veggies soften and cook tomatoes briefly. (You can also use canned tomatoes of course. 🍅)
Boil your pasta and add it (along with remaining water) to the ground beef mixture. Stirring in 1 can of red enchilada sauce.
Add 1 block of cubed cream cheese, cover till melted, and blend all together adding in any extra seasonings. I did add some red chili flakes here as well as some extra spices.
Then simmer till all the ingredients heat through
You can garnish with anything. 🥑 We loved cilantro, avocado, cheese and a fresh squeeze of lime.
*We felt adding the lime was key! It added just the right notes 😁👌🏼
Hope you enjoy it as much as we did!