Southwestern Haystacks
Enjoy the tender beef stripes with a southwestern flavor twist.
All you need
1 pack al alali Spaghetti #5
1 tbsp. butter
1 small onion, chopped
375 g boneless beef grilling steak, cut into thin strips
3 tbsps. all-purpose flour
1 tbsp. al alali Chili Powder
1/2 tsp. ground cumin
2 cups milk prepared from al alali Full Cream Milk Powder
1/2 cup Mexican salsa
2 tbsps. al alali Tomato Paste
1 cup al alali Whole Kernel Corn
1/2 cup rinsed, drained canned kidney or black beans
Salt to taste
1/2 cup shredded Cheddar or Monterey Jack cheese
Light sour cream (optional)
Directions
- Cook al alali Spaghetti according to directions mentioned on the pack; then drain
- Meanwhile, in a large nonstick pan, melt butter over medium heat, add onion and sauté for about 3 minutes or until soften
- Add beef and sauté for 3 minutes or until start to brown
- Mix flour, al alali Chili Powder, cumin and milk; pour into the pan and cook for 5 minutes or until thickened
- Add salsa, al alali Tomato Paste, al alali Whole Kernel Corn and beans, and heat
- Add salt to taste
To serve, on each plate build the haystack
- pile pasta in the center and spoon beef mixture on top
- Sprinkle with cheese and sour cream
- Serve and enjoy!
