I really enjoy Mexican flavors. I'm already craving a Mexican restaurant that I've never even eaten at before. We plan to go there next month when we visit Indiana to attend the first Notre Dame game. Jon has talked this restaurant up so I hope I am not disappointed! This meal definitely incorporates some Mexican flavors (without being truly Mexican of course) and cooked up quickly, which is perfect for a busy weeknight. I think it can also be adapted to suit your tastes and what you have on hand.
Adapted from Mary Ellen's Cooking Creations
1/2 lb ground meat
Spices - chili powder, cumin, cayenne, onion powder, garlic powder, a touch of salt
1/2 small onion, chopped
1/2 green pepper, chopped
8 oz canned chopped tomatoes
6 oz canned black beans, rinsed
6 oz chicken broth
Handful of Mexican blend shredded cheese
6 oz. rotini pasta
Sour cream for serving
Heat a large saute pan. Add meat and cook until just about done. Season with the spices.
Add the onions and peppers, cook 2-3 minutes.
Add the tomatoes and beans, cook another 2 minutes.
Add the broth and bring to a simmer while your pasta is cooking.
Add pasta to the meat mixture, and toss with the cheese.
Plate, top with some more cheese and sour cream.