Spicy Beef Taco Rigatoni
with Tomato Salsa & Lime Crema
Get ready for a crowd-pleasing dinner idea that’s hard not to love—especially that 25-minute cook time! It’s a magnificent mashup only our chefs could dream up: beef taco pasta! We replace the tortillas with tender rigatoni and toss it in a mix of beef and tomato seasoned with our bold Tex-Mex paste. Stir in a blend of Mexican cheeses to create a creamy, velvety sauce that’s packed with flavor. Top each bowl with a spoonful of salsa and a dollop of lime crema for the full taco-’toni experience.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
¼ ounce
Cilantro
1 unit
Lime
6 ounce
Rigatoni Pasta
(Contains Wheat)
10 ounce
Ground Beef
1 unit
Tex-Mex Paste
1.5 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
½ cup
Mexican Cheese Blend
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Dice tomato into ¼-inch pieces. Roughly chop cilantro. Zest and quarter lime.
• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
• While pasta cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, half the tomato, half the cilantro, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. • Remove from heat. Drain off any excess fat from the pan and stir in Tex-Mex paste.
• While beef cooks, in a small bowl, combine remaining tomato, remaining cilantro, juice from half the lime, and a pinch of salt. • In a separate small bowl, combine sour cream, juice from one lime wedge (two wedges for 4 servings), and a pinch of lime zest.
• Once pasta is cooked, return pan with beef mixture to medium-high heat. Stir in drained rigatoni, cream cheese, Mexican cheese blend, and 1⁄3 cup reserved pasta cooking water (2⁄3 cup for 4 servings). • Cook, stirring, until cheese is melted and everything is completely coated in a creamy sauce, 1-2 minutes. TIP: If sauce seems too thick, add an extra splash of pasta cooking water. • Taste and season with salt and pepper if desired.
• Divide rigatoni between bowls; top with salsa and a dollop of crema. Serve with any remaining lime wedges on the side.
Ground Beef is fully cooked when internal temperature reaches 160°.
