This is a Mexican-flavored dish that is zesty enough for adults to love, but mild enough that kids enjoy it too. Can be made vegetarian by omitting the steak. Sorry, no picture, they ate it too fast!
Servings: 8-10Prep Time: 20 minutes Cook Time: 30 minutes
1 1/2 lb fajita type steak (I use a flat iron steak)
1/4 cup olive oil
2 tbsp lemon juice
1 clove garlic, minced
1 tsp cumin
1 tsp onion powder
1 lb rotini pasta, any shape will work
1 can diced tomatoes
1 can crushed tomatoes
1 can Rotel
1 can black beans, drained and rinsed
1 pkg taco seasoning
2 cups shredded cheddar cheese
Mix olive oil, lemon juice, garlic, cumin and onion powder. Put steak into a large zip bag and pour in the marinade. Allow to marinate in the refrigerator for at least 2 hours.
Boil pasta. While pasta is boiling, grill or pan sear steak until medium rare. Allow steak to rest, then slice into bite size pieces. After draining pasta, add the rest of the ingredients, except for the cheese, and pour into a greased 13×9 casserole. Top with cheese and bake at 350 degrees for approx. 30 minutes or until hot and cheese is bubbly. My family likes to eat this with tortilla chips.
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