Sometimes I have to remind myself, that while we generally like the same tastes, it’s just so rewarding to see my husband’s face light up when he gets excited about some things, like this dish. I asked him as we were walking home from work one day if he thought this sounded good, and he instantly transformed from a serious scientist to a 6 year old boy again. You would have thought I had just suggested having Christmas, it was so precious.
I made a yummy cheesy dish, a creamy “taco mac” – I saw Annie post this a few days ago and while I knew I would certainly like the flavors, I knew that my husband would just fall in love with the dish. He goes out of his way to do so many great and wonderful things for me, I want to show my appreciation even if it’s something as small as dinner.
For you see, food is like poetry. It can be a simple short and sweet sonnet, like this quick and easy dinner, or it can be an adoring ode to love, saying what ordinary words never could. I am not so good with my words, so I choose to write poems with food instead. All sorts of different types, blending new flavors together to bring out emotions and memories, but with each one pouring out a little bit of my soul, and my love. I’m so glad my husband knows how to translate
Ingredients (4 very filling servings)
1 lb. ground beef
2 onions, chopped
1 clove garlic, minced
1 small can green chiles
1 tbs. paprika
1 tbs. chili powder
1 tbs. cumin
cayenne (to your heat tolerance)
8 oz. pasta (regular or GF)
8 stem tomatoes (diced)
4 oz. cream cheese
3/4 c. cup plain yogurt
Salt and pepper
4 oz. cheddar (or your favorite kind) cheese, grated
Cilantro and avocado to garnish
1. Heat a large skillet on med. heat and start cooking the ground beef. Add in onions, chiles, garlic and spices, stir occasionally until meat is cooked through.
2. Meanwhile, heat up a medium pot with salted water until it comes to a boil. When boiling, add in pasta and continue to boil until pasta is tender, at which point take off heat, drain and set aside.
3. When beef is fully cooked, add in tomatoes, and bring down to a simmer for about 8-10 minutes. Stir in yogurt and cream cheese until smooth and creamy. I had some really juicy tomatoes -if yours aren’t so much, you may want to add a little water to get the right consistency of sauce (maybe 1/4 cup). Add salt & pepper if needed.
4. Serve on top of pasta, top with a little grated cheddar, some cilantro, and a couple slices of avocado for garnish. Enjoy!
Also submitted to – Gluten Free Wednesdays