Â Â Â Â Two of my favorite things, together in one delicious dish!Â Cleanup is a breeze but I doubt there will be any leftovers.Â Recipe serves six.
3 cups rotini pasta
1 pound lean ground beef
2 cups chopped sweet red peppers
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 envelope taco seasoning
2 1/4 cups milk
8 oz cheddar cheese, shredded
Top with torilla chips!
1. Cook the rotini according to its package.Â Meanwhile, inÂ a Dutch oven, cook the beef and red peppers over medium heat until the meat is no longer pink; drain.
2.Â Stir in the butter, flour and taco seasoning until blended.Â Stir in milk, gradually.Â Bring to a boil; cook and stir for about 2 minutes until it thickens nicely.Â Remove from heat.Â Stir in cheese and keep lightly stirring until cheese melts.
3.Â Drain rotini; add it to the beef mixture and stir to coat.Â Serve topped with crushed tortilla chips and a crank or two from your black pepper grinder.