The Hungry Apple

If I could convince the rest of the household 😛 I would implement Taco Tuesday EVERY week in our house.  This girl loves tacos. The big man on campus will eat just about anything-but eat the same thing every week, he will not.

So I bring you, tacos in disguise. Trickery at its finest.

And it was a hit!

In addition to rotisserie chicken…..

you will need these ingredients.  Though the Mexican style beer in the background doesn’t go directly into the pasta, it is a very important ingredient to the meal if you ask me.

These baked tortilla crisps are a welcomed addition to provide a little crunch. Besides,  when you’re eating pasta, who doesn’t want something to scoop with  so you get every last bite!

Save room for another one of these too!

Creamy Taco Pasta and Tortilla Crisps

Adapted from Bev Cooks

Serves 4

Ingredients:

2 cups shredded rotisserie chicken

1 tablespoon olive oil

1/2 of a medium sized red onion, diced

3 Cloves of Garlic, minced

3 Tablespoons of taco seasoning

1/2 of a 14.5 oz can of black beans, drained and rinsed

1-4oz can of diced green chiles

1 ear of fresh corn off the cob or 1/2 can of summer corn, drained

1 can diced tomatoes or one fresh tomato

2 cups shell pasta, cooked to package instructions

4 oz cream cheese

3 Tablespoons Greek yogurt

1/2 bunch of cilantro, finely chopped

1 sliced avacado

sea salt and pepper

Lime wedges for serving

For Wedges: (this can be done ahead of pasta)*

2 large fajita sized wheat tortillas

olive oil or olive oil spray

sea salt

*Heat oven to 375 degrees. Line a baking sheet with parchment paper. Brush both sides of tortillas lightly with olive oil. On a cutting board, cut each tortilla with a pizza cutter into 8 wedges. Scatter wedges about on the baking sheet. Sprinkle with salt to taste. Bake 4 minutes on each side or until golden and crisp.

Instructions and Directions:

Heat oil in a large skillet over medium-high heat.  Cook onion and  garlic  for about 4 minutes. Season with taco seasoning, salt and pepper.

Add the beans, corn and diced green chiles. Toss to combine and continue to cook another 5 minutes.

Add the diced tomato and toss to combine.

Meanwhile, cook pasta shells until al dente. Reserve about 1/4 cup pasta water and drain the rest. Add the shells, cream cheese and yogurt to the skillet. Toss to combine unitl cheese is melted and yogurt is combined.

Add some of the pasta water to thin out the sauce if it’s a little too thick. Taste and season with salt and pepper if needed.

Serve with fresh cilantro, sliced avocado,  a lime wedge and tortilla crisps!

WHAT’S YOUR FAVORITE THING ABOUT TACOS?