Description
A rich, smoky macaroni dish with tender steak, tangy Pepper Jack cheese, and fire-roasted tomatoes. Topped with toasty corn chips for a crisp contrast, this Southwestern fusion meal is a bold celebration of texture, heat, and creamy depth.
Ingredients
1 lb sirloin steak (sliced into 1/2-inch cubes)
12 oz elbow macaroni
2 cups fire-roasted crushed tomatoes
1 cup grated Pepper Jack cheese (halal-certified)
1/4 cup pico de gallo
2 tbsp corn chips (chopped)
2 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tbsp apple cider vinegar
1/2 tsp salt
1/4 tsp black pepper
1/4 cup frozen corn kernels (optional)
Instructions
Preheat oven to 375°F (190°C)
Heat 1 tbsp olive oil in a skillet over medium-high. Sauté steak cubes until browned, 3-4 minutes. Season with salt and pepper.
Stir in chili powder, paprika, and cumin. Cook 1 minute, then add fire-roasted tomatoes and vinegar. Bring to a simmer.
Boil pasta until al dente. Drain, reserving 1/2 cup pasta water. Add pasta to the skillet with the steak mixture. Stir to coat, adding reserved water as needed to thin the sauce.
Reduce heat to low. Add Pepper Jack cheese, stirring until melted and glossy. Fold in pico de gallo and frozen corn (if using). Taste and adjust seasoning.
Transfer to a casserole dish.撒上 chopped corn chips. Bake 10-15 minutes until bubbling and golden. Cool slightly before serving.
Notes
For a deeper flavor: cook steak in a cast-iron skillet to develop more crust
Toasting corn chips in the steak drippings enhances their flavor
Substitute kale or zucchini for a veggie version
Serve with lime wedges for brightness
- Prep Time: 25
- Cook Time: 45
- Category: Dinner
- Method: Stovetop/Cooking
- Cuisine: Southwestern fusion
Nutrition
- Serving Size: 1 bowl (approx. 3/4 cup)
- Calories: 480
- Sugar: 6g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg