Tex-Mex Pad Thai mashes spicy taco beef with Thai rice noodles makes for an amazing and healthy weeknight meal that your family will love.
I love to mashup recipes. And by mashup I mean taking ingredients, cuisines, or techniques from one style and marrying it with another. Like these ham and cheese enchiladas, tacos Americano, and Thai. You see where I’m doing with this? Ham and cheese is very American, but I’ve put them into delicious enchiladas. Then, on the flip side of that, I took bacon cheeseburgers and turned them into tacos. Finally, the Moroccan pad Thai Now that was a work of art. It had delicious Moroccan flavor with those delicious rice noodles so popular in Asian cuisine.
And that, dear readers, is my version of the mashup.
The first mashup recipe I did was a Chicken Kiev Stir-Fry. I love the flavor of chicken Kiev, but hate all the prep work that does into making it. You have to make the compound butter and then freeze it. Then you roll the chicken, bread it, and bake it. It just takes way too long, so I created a quick way to get all the flavors I love in a quick and easy recipe.
Since it was such a big hit, I kept thinking of other ways to mashup our dinner. Like Italian beef fajitas. Take delicious, Italian flavored beef and wrap it up, fajita style, in a flour tortilla. Then thanks to #FreakyFriday I got to make Italian sausage fajitas. Oh yeah, baby! Take an Italian sausage sandwich and wrap it up in the same flour tortilla. Heaven.
On the flip side, I’ve taken Asian noodles and made a few things out of them. There’s the typical pancit, but that’s not a mashup recipe. The Italian beef pho is simple and hearty. Assembled like a Vietnamese pho noodle soup, it has tender Italian flavored beef and broth with spinach, sun-dried tomatoes, and Parmesan.
Yes, I know. None of this has anything to do with the current recipe I’m sharing with the exception of it being a mashup. I just wanted y’all to see how my mind works sometimes and how I like to pair cuisines with techniques and ingredients of other cuisines. That’s all.
Now, I’ve never made real pad Thai I probably should. I’ve had it a few times, but not lately. I think I had it at a Lollapalooza concert once. That tells ya how long ago it was since I’ve had it. It’s just not a go to for me. And we rarely crave or even eat Thai food, that I just don’t usually think about it. Hmm. I’m thinking that will be good for a #MeatlessMonday. I’ll be putting that on the menu soon. That way I can share a true pad Thai recipe with y’all instead of these knockoffs I’ve been making.
But these knockoffs are delicious!! The Moroccan pad Thai had so much flavor!! All those spices and vegetables; it was hard not to eat the whole pan. Heck, the only reason it hasn’t been on the menu again is because the hubs isn’t too fond of having the same things over and over or else it would have been on the menu at least once a week. You can’t look at it and say it was bland. That color! Since that was such a success I thought I’d try my hand at making a different cuisine pad Thai And, well, since I love me some good Tex-Mex it was a no brainer that I’d go this route.
I am so glad I did!! This takes taco meat to a whole other level. Honestly. It’s better than any taco pasta I’ve made. “Why?” you ask? Well, because all the flavor of the broth, the spices, and meat are completely absorbed into the noodles. That’s what is so great about these rice noodles; they absorb whatever flavor you cook them in.
Yes yes, pasta does that to, sometimes, but not to this extent. Honestly. You need to make this to see what I’m talking about.
See what I mean? That hearty and spicy beef mingling with those flavor absorbing noodles. They’re speckled with delicious taco seasoning that is rich in spices and kick. You’ve got that crisp onion that’s buried in there, too. Then there’s a sprinkling of cheese in the mixture and on top so you get that creamy texture with each bite. And finally, that cool avocado sitting on top. It’s the perfect garnish for this delicious dish.
I’m drooling. Is it time for dinner yet? Because I’m making this again!! Have y’all ever mashed up a recipe like this one?
- 8 ounces rice noodles
- 1 cup thinly sliced onions
- 1 cup green bell peppers
- 1 pound ground beef
- 2 cups beef broth
- 2 tablespoons taco seasoning
- 1/2 cup sliced green onion
- 1 cup cheddar cheese
- 1/2 cup diced avocado
- Place the noodles in a large mixing bowl and cover with warm water. Set aside.
- Heat a large skillet coated with cooking spray over medium-high heat. Sauté the onions and peppers until they begin to soften; about 2 to 3 minutes. Add the ground beef and cook until nicely browned.
- Stir in the beef broth and taco seasoning. Drain and add the noodles. Bring the mixture to a boil and then simmer until the noodles are cooked through and most of the broth has been absorbed.
- Stir in the green onions before serving. Garnish with the cheese and avocado slices.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 589Total Fat 34gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 15gCholesterol 131mgSodium 1074mgCarbohydrates 28gFiber 4gSugar 5gProtein 42g
Seems a bit high to me. Some rice noodles are bigger than others.
Healthier Recipes for the New Year
- Chicken Fajita Salad Bowls from Hezzi-D’s Books and Cooks
- Diet Chocolate Ice Cream Soda from Art of Natural Living
- Keto Egg Casserole from Our Good Life
- Light Bacon Broccoli Salad from That Recipe
- Ribbons of Brussels Sprouts from A Day in the Life on the Farm
- Slow Cooker Chicken and Barley Soup from Cheese Curd in Paradise
- Tex-Mex Pad Thai from A Kitchen Hoor’s Adventures