Homemade Organic Taco & Macaroni Bake

Here’s What You’ll Need:

  • 1 – 2 cups Homemade Ground Beef Taco Meat
  • 1/2 cup organic green bell pepper, chopped
  • 1/2 cup organic red bell pepper, chopped
  • 1/2 cup organic onions, diced
  • 3-4 organic garlic cloves, minced
  • 4 oz. organic cream cheese
  • 1 cup organic diced tomatoes with juice (jarred or fresh will work nicely)
  • 1/2 cup organic grass-fed milk
  • 1/2 cup Homemade Beef Stock,  or Homemade Vegetable Stock
  • 1 – 2 tsp. organic finely minced jalapenos, OR 1/4  tsp. powdered cayenne pepper may be substituted (optional)
  • 1/2 cup frozen organic corn kernels
  • 1 cup prepared black beans, cooking juices reserved
  • 1 lb. organic macaroni noodles (or other short-styled pasta)
  • 2 tsp. Real Salt
  • Freshly ground peppercorn blend to taste

Here’s How I do it:

  1. Preheat the oven to 350° degrees Fahrenheit.
  2. Bring 2 quarts of water to a boil along with a pinch of salt.
  3. Add the macaroni to the water and cook until al dente.
  4. Strain the macaroni noodles when they’re finished cooking and top with a little bit of butter or oil to keep them from sticking.
  5. Put a frying pan on the stove over medium-high heat.
  6. Add the stock, reserved tomato juice,  reserved bean juice and milk and bring to a boil.
  7. Add the salt, freshly ground peppercorn blend and cayenne pepper (if using) mix well.
  8. Add the cream cheese and stir until the sauce thickens slightly.
  9. In a large mixing bowl, add the onions, bell pepper, corn,  garlic, jalapenos, black beans, ground beef, prepared macaroni noodles and tomatoes.
  10. Stir the mixture until combined thoroughly.
  11. Add the sauce to the bowl and continue to mix well.
  12. Once everything is well blended, add to a 9″ X 13″ pan.
  13. Bake for 35  minutes, or until the mixture is bubbling at the sides.
  14. Enjoy!

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