I am often asked about this recipe that I talk about so often. It’s one of the most common searches that brings people to this blog. But I realized I never actually gave it its own post so you could easily find it.
I made Bow Tie Fiesta (from the Junior League of Columbia cookbook) for two friends this week. It’s such a great meal to take to a family because it’s kid-friendly, husband-friendly, and just undeniably delicious. It is one of Todd’s favorite dishes and it is just so easy to make. It freezes well and reheats well for leftovers. Todd actually swears that it’s better the second day.
This morning, I took Bow Tie Fiesta, a spinach/strawberry/goat cheese salad, and a Butterfinger pie to two families. I like to package things in disposable containers so they don’t have to worry about returning them. I used some of my personalized labels to write the date that it was prepared and any heating or reheating instructions.
I fixed another batch for us to eat at home. Todd gets annoyed when I make yummy meals and take them to others out of the house, but fix turkey sandwiches for us. So I made some Bow Tie Fiesta for him, too. (Did I mention that my picky toddler eats it, too?)
The original recipe calls for black olives and jalapeños, but I omit both of those every time because I just don’t love either ingredient.
And, no, I have no idea how many calories are in each serving. This is one of my “free meals.”
Bow Tie Fiesta
Source: Down By The Water from the Junior League of Columbia
8 ounces bow tie pasta
1 pound ground beef
½ onion, chopped
½ green bell pepper, chopped
1 (15-ounce) can tomato sauce
1 tablespoon chili powder
Salt to taste
1 cup sour cream
1 cup salsa
1 cup shredded Cheddar cheese
Cook the pasta using package directions and cooking for 7 minutes; drain. Brown the beef in a skillet, stirring until crumbly; drain. Add the onion and green pepper and mix well. Cook until the onion is tender, stirring constantly. Stir in the tomato sauce, chili powder, and salt. Combine the pasta, ground beef mixture, sour cream, salsa, black olives, jalapenos, and tomato in a bowl and mix well. Spoon into a 9×11-inch or 9×9-inch baking dish. Sprinkle with the cheese. Bake at 350 degrees for 20 to 30 minutes or until brown and bubbly. Yield: 8 servings
sometimes the yummiest dishes look the least appetizing in photos