I’ve never been to Mexico, but after sampling what local Mexican restaurants have to offer and trying countless Tex-Mex recipes from the internet, it’s definitely on my bucket list. Who doesn’t love a good taco? Flavourful meat, tangy jalapenos and creamy guacamole all wrapped in a corn shell; I’m sold! It puts into perspective why Ross risked his Space Mountain trip by chowing down about 10 tacos at this Mexican restaurant. And when I say restaurant, I mean a guy, a hibachi, and the trunk of his car. But the love for Tacos doesn’t stop there, even after hearing the ‘unfortunate incident’ Monica still had the urge to make… uh ground beef smilies.

For this very reason Mexican nights are a happy affair at our house. The ongoing quarantine, however, comes with its limitations. What does one do when they have all the ingredients at home but not enough taco shells? Suppress the taco need till grocery day or improvise and make cheesy taco pasta? I say go with the later.

Ingredients:
• Oil 2 tbsp
• Ground Beef 300g
• Crushed Ginger and Garlic 1 tsp
• Onion 1 medium; cubed
• Bell Pepper 1 medium; cubed
• Taco Seasoning 2 tbsp
• Canned Tomatoes 200g
• Cream Cheese or Sour Cream 3 tbsp
• Jalapenos 5-6
• Boiled Pasta 3 to 4 cups
• Cheddar Cheese 1 cup
• Crushed Taco Shells or Nacho Chips
Method:
Heat oil in a pan. Sauté beef till it changes colour. Add crushed ginger and garlic and stir for about 2 minutes. Add chopped capsicum and onions and cook further for 5 minutes. Mix on Taco seasoning and canned tomatoes. When the sauce begins to thicken add cream cheese and jalapenos. Stir for 2-3 minutes before adding boiled pasta. Sprinkle shredded cheddar cheese over pasta and cook with the lid closed on low till the cheese melts. Serve with crushed nachos or taco shells.