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.
2 pounds of chopped beef steak
4 tablespoons of taco seasoning
1 tablespoon of minced garlic
1/2 red onion chopped
4 tablespoons of butter
1/4 teaspoon of lime juice
1 teaspoon of dried cilantro
1 can of sweet corn (15 oz roughly)
2 cups of kale
1/4 teaspoon of red pepper flakes
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
1.5 cup of Mexican cheese (chihuahua)
1/4 teaspoon salt
1/4 teaspoon chili powder
1 package of rigatoni (1 pound)
Grab a medium size bowl and add taco seasoning and salt to the meat and combine until meat is covered in seasoning.
Add the butter, red onion and garlic to a large skillet over medium heat. Once the onions are soft, add the steak, fire roasted tomatoes and lime juice, stir well.
The skillet should be very hot at this point and the steak should take roughly two minutes. Stirring to make sure all the meat is cooked through. Once the steak is close to being finished, add sweet corn, kale and red pepper flakes (roughly one minute).
Add butter to a medium heated sauce pan.
Add flour and stir until a thick consistency.
Slowly add 1 cup of cold milk while stirring or whisking in the saucepan.
Slowly add cheese and stir in until melted.
Add salt to taste and a pinch of chili powder.
Cook 1 pound of rigatoni according to box instructions.
Boil six quarts of water.
Add a pinch of salt and pasta.
Stir and bring to a boil again and cook uncovered for about 12 minutes.
Remove from heat and drain well.
Assemble your dish, pasta, meat and top with queso sauce and fresh toppings.
Optional Fresh toppings:
Fresh chopped red onion
Cotija Mexican cheese (Parmesan can be substituted)
Red pepper flakes