Steak Fajita Pasta
When making Fajita's, cook up extra meat and veggies and replace it with the first 4 ingredients below.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 pounds | cooked steak or beef |
| 3 | oven roasted green and red bell peppers, "peeled" (see instructions) |
| 1 | roasted anaheim pepper,"peeled" |
| 2 | roasted onions, medium or large sized |
| 3 cups | plain greek yogurt, or sour cream |
| 2 tablespoons | onion powder |
| 3 cloves | garlic |
| 2 teaspoons | paprika |
| 1/2 teaspoon | cayenne pepper, or to taste |
| 2 teaspoons | cumin |
| salt and pepper, to taste | |
| 1 | ( approx. 1 pound) box of penne pasta, cooked and drained |
| shredded Monterey Jack cheese for sprinkling on top of pasta | |
Directions:
Preheat oven to 450°. Cut peppers in half and remove seeds. Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper. Roast the peppers in the pre-heated oven for about 25 minutes; or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.
In a medium sized bowl, combine Greek yogurt, onion powder, garlic, paprika, cayenne pepper, cumin, a pinch of pepper and a couple pinches of salt. Mix well and taste. Add more seasonings according to YOUR preference!
Put your cooked and drained pasta into a large mixing bowl. Add 1/2 of the yogurt "sauce" to your cooked pasta and stir to combine. Cut your beef into bite sized cubes and add it to the pasta bowl and mix into the pasta.
Peel the thin, waxy exterior from your peppers after roasting. Dice peppers and onions, adding them to your beef.
Mix everything in a bowl until combined, adding more of the Greek yogurt mixture if necessary. Transfer into a 13 by 9 inch baking dish. Sprinkle with shredded cheese and bake at 350 until cheese is melted, for about 20 minutes if your oven is preheated. Use remaining Greek yogurt sauce to put atop your pasta!
Source: tryanythingonceculinary.com
