You might want to start rolling your eyes right now, you know, to get a head start before you hear what I’m about to say next: You know last week while I was enjoying my spa/adventure week in Tuscan, Arizona? I couldn’t find a decent pasta smothered in any fat laden sauce anywhere on the compound which is what I affectionately now call that place–”compound”. I know! Can you imagine having to suffer an entire week of blue skies, beautiful weather, picturesque views, clean air and spa treatments to die for–you know the kind that forces your thoughts to file neatly into order and yet never once did I indulge in the sweet savor of my beloved pasta slathered in some stick-to-your-ribs yummy sludge. Oh! the suffering. I will take any excuse–mathematical or otherwise- to celebrate my love for pasta. The math being it’s been eight days since I last enjoyed any form of macaroni. Here’s where the story could continue in one of two ways.
Being a big advocate of all things pertaining to spicy hot Mexican food I could’ve stuck to the plan of creating a dish of steamy pasta with an explosive hot and messy tomato sauce or explored my yearning for its more spicy rival the fajjita that’s so intensely flavored it will make you want to slap someone. In debuts a little magic. I decided to combine the essence of my two favorite genres of food Mex-Italian, I created this dish The Fajita casserole–a killer combo if I do say so myself. My thoughts were this: Does it really matter what form the flour and water take on as long as it’s in there? I think not. So, I eliminated the flour tortillas and mixed in some penne pasta. It’s all good. No really, it was very good and hearty as well. Lest you think I’ve forgotten your own need for a little sunshine amidst this interminable winter, I attempted to infuse the bright colors of summer i.e.rosy red, bright sunshine yellow and grassy green peppers with some spicy heat. It is a hot mess of something wonderful.
Fajita Casserole
By Published: March 15, 2011
- Yield: 6 Servings
- Prep: 10 mins
A hot mess of something wonderful. This is hearty and very tasty.
Ingredients
- 1 London broil steak sliced against the grain
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 purple onion sliced
- 1 8 oz. tub sour cream
- 1/4 cup olive oil plus 3 T.
- 1/4 cup soy sauce
- 1/8 cup water
- 14 cup hot sauce
- 1/8 cup lime juice
- 1 tsp. onion powder
- 1 tsp. garlic powder
- few pinches oregano
- few drops of liquid smoke (optional)
- 3/4 cup cheddar cheese
- 1 jar salsa
- 1 lb. penne pasta cooked according to package
- 1 head lettuce
- 1 avocado sliced
- 1 bunch cilantro chopped
Instructions
- Marinate in a large bag the meat, 1/4 cup olive oil, soy sauce, water, hot sauce, juice, spice and liquid smoke. This can sit for hours or 20 minutes before you grill. Grill or saute’ the meat for 3 minutes.
- In a large skillet drizzle the remaining olive oil and saute the onions and peppers for 1 minute. Now add the marinade juices. Cook for 3 minutes. In a large casserole dish mix the meat, vegetables and penne pasta. Spoon on 3/4 of the sour cream. Top with cheese and bake for 20 minutes or until the cheese is melted and slightly browned.
- Top with lettuce, cilantro, salsa and avocado. Serve.
