Spicy Beef and Butterfly Pasta is Oh So Good

Although this dish is not a Hamburger Helper meal, it truly is in the spirit of whip it up delicious. The Cheddar Cheese Soup and Hot Salsa just wake up your taste buds. Served with a quick salad and it’s an easy meal for our hectic lifestyles.

Just imagine you are up to your eyeballs in pins and needles and costume fabric everywhere. Halloween is just around the corner and your goblins are counting on you for the most awesome Trick or Treat costume ever. While you could put a frozen pizza in the oven and your family will love you for it, you could also have a wonderful supper on the table with almost no effort. Spicy and cheesy and oh so right. Notch it up with the heat of the salsa or keep it mild for the little ones. This dish has so many options and degrees of spice, it’s all up to you. You know in our house, we’re using hot salsa and peppers from the garden. Hey, I gotta do something with all those bags of peppers in the freezer.

Spicy Beef and Butterfly Pasta
2 1/2 cups Farfalle (bow-tie) Pasta (6 oz)
1 lb Ground Chuck
1/2 cup Green Onions, chopped
2 Jalapeno Peppers, optional
1 can Cheddar Cheese Soup
1 cup Chunky Salsa, Hot or Mild
Red Pepper Flakes, optional to taste
1/2 cup Triple Cheddar Cheese Blend

Bring a large pot of lightly salted water to a boil. Cook pasta for about 12 minutes to reach an al dente stage.

While the water comes to a boil and the pasta cooks, brown beef in a large skillet over medium-high heat, breaking into small pieces as it cooks. When the meat is no longer pink, drain well.

Return beef to skillet. Chop the green onions, reserve 2 tablespoons for the garnish. Add remaining onions to the meat. Remove stems from the peppers. Finely dice and add to the meat. Stir soup and salsa into the meat mixture. Season with pepper flakes if desired. Bring mixture to a boil over medium-high heat.

Reduce heat to medium-low; simmer for 5 minutes.

Drain pasta, add to meat mixture. Continue to cook on low for about 4 minutes, stirring occasionally, until thoroughly heated and the cheeses are bubbling.

Remove from heat. Garnish with remaining green onions and shredded cheese.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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