Nacho Pasta

If you can’t decide whether to have pasta or nachos for dinner. Nacho Pasta is a fusion recipe of rigatoni pasta and nacho filling topped with generous amounts of Nacho cheese sauce.

Sometimes you are torn between two things, you either like one or the other, and its usually a hard decision to make, especially if you have only one choice to make. With life’s decision, yes this can be challenging but if we are talking about food then it’s a different story becuase we can fuse them together and create a new outcome which can be a disaster sometimes but good in many times. Not all dishes can be fused together, like ice cream / pho; biryani / pizza; and noodles / samosa just to name some but there are others that turned out really well like Bulgogi / Tacos; Doughnut and Nashville Fried Chicken; Kimchi / Fried Rice and Pancit / Sisig. Today I am introducing you a different fusion, Mexican and Italian, the Nacho Pasta, I am not sure if you fancy this but trust me it worked our really well.

What we made here is basically a typical Nacho filling using a rigatoni as a base, and since pasta is already heavy, we removed the beans from the filling leaving minced meat, tomatoes and spice only. We also served it with a coriander for freshness, jalapeno for added kick, guacamole for creamy nuttiness and a generous amount of Nacho cheese sauce becuase who does not want melted cheese?

Nacho Pasta

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Freestyle

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Description

Nacho Pasta is a fusion recipe of rigatoni pasta and nacho filling topped with generous amounts of Nacho cheese sauce.

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Ingredients

Units USM Scale 1x2x3x

Minced Meat Topping

• 400 g minced beef, 20% fat
• 400 g chopped tomatoes
• 2 tbsp tomato paste
• 1/4 cup water
• 3 tsp ground cumin
• 1 teaspoon dried oregano
• 2 tbsp chili powder
• 1 tsp cayenne pepper
• 6 cloves garlic, minced
• 1 white onion, chopped
• salt
• freshly ground black pepper
• oil

Guacamole

• 2 large ripe avocados
• 2 small ripe tomato, seeds and pulp removed, chopped
• juice from 2 lime
• salt
• freshly ground black pepper

Others

• 400 g rigatoni pasta, cooked according to packet instructions
• 425 g nacho cheese sauce
• chopped coriander
• chopped jalapeno peppers

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Instructions

1. Prepare your minced meat topping. In a pan add oil then sauté garlic and onions.
2. Add the minced beef and the cumin, oregano, chilli powder and cumin. Cook until minced beef is brown.
3. Add the chopped tomatoes, tomato paste and water, bring to a boil then simmer for 15 minutes until sauce gets thick. Season with salt and freshly ground black pepper. Set this aside.
4. Prepare your guacamole by combining and mashing all ingredients together. Set aside.
5. Pour nacho cheese sauce in a bowl then heat it in the microwave for 2 to 3 minutes.
6. Combine cooked rigatoni pasta and minced meat topping, mix well then place on serving plates, pour a generous amount of Nacho cheese sauce on top.
7. Top with guacamole then garnish with sliced jalapeno and coriander. Serve.

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