This easy steak taco rigatoni is made with hearty steak, fire-roasted tomatoes, taco seasoning with a queso sauce all over delicious rigatoni. Finish this dish off with all of your favorite taco toppings for a quick hearty dinner option.
Steak Taco Rigatoni
I am very fortunate that February has Valentine’s day and then a week later is my birthday. For Valentine’s day, I always enjoy having steak and for my birthday I usually enjoy some type of pasta or tacos. So I figured, it was about time I combine the two with some steak taco flavors (another favorite) and viola, steak taco rigatoni was born. This is so good, could easily feed a small army or have amazing leftovers for the rest of the week. One of my other favorite things about this dish is I took all the concepts of making an Alfredo sauce and turned it into a queso sauce to pour over this pasta dish to continue with the taco flavors and it stands up really well with the steak and the addition of kale for that earthy flavor.
This dish is best cooked in three separate parts, the meat, the pasta and lastly, the cheese sauce. For the meat, I used pre-chopped beef steak from the grocery store. It’s chopped and ready to be cooked, saving me an extra step in the kitchen. To start, I add butter, red onion and garlic to a large skillet. Once the onions are soft, add the steak, fire roasted tomatoes, lime juice and taco seasonings. Stir well. Once the steak is almost close to being finished, add sweet corn, kale and red pepper flakes.
While you are cooking the steak you can fill a pot with water and start heating it for the pasta. Follow the directions on the box to cook the rigatoni.
To make the cheese sauce you want to take a little bit of butter and flour and combine until you make a roux. Once that is complete, add the milk, cheese, salt and red pepper flakes and keep stirring until the sauce is a desired consistency.