This is one of my kids (and husbands) favorite weeknight dinners.
I'm allergic to tomatoes so sometimes I have to be very creative when making pasta dishes. It seems like almost EVERY pasta dish has tomatoes in it. Well.......this one doesn't and it's still yummy!
1 1/2 lbs. ground beef
1 onion, chopped
2 cloves garlic, chopped
1 (12 oz) Amber Boch Dark Lager beer
1/2 cup water
1 (15 1/4 oz) can Fiesta corn
1 (2.25 oz) can sliced black olives
1 (4 oz) can chopped green chilies
1/2 cup Salsa Verde
1 teaspoon paprika
1 (16 oz) pkg. spaghetti, cooked and drained
1 cup sharp cheddar cheese, grated (divided)
In a large pan sauté onions and garlic until onions are translucent; add ground beef and cook until done. Add taco seasoning, beer, water, corn black olives, green chilies, salsa, paprika, spaghetti and 1 /2 cup of cheese. Stir and transfer into a 9x13 pan. Cover with foil and cook for 30 minutes at 350 degrees. Take out of oven, remove foil and top with the remaining cheese and heat for 5 more minutes uncovered.
Top with Sour cream.
To download a copy of this recipe click here.
I really think the beer is really important in this recipe, it gives it a wonderful flavor and depth. Try not to leave it out but if you have to you can use water or beef broth.