Recipes
Peppery Fajita Jack Farfalle in Tortilla Bowls
Description: 2006 Tillamook Macaroni and Cheese Contest, Mary Shivers - Dallas, TX Regional Finalist

Instructions:

Heat taco salad shells according to directions on package. Set aside.

Cook pasta as directed on package. Rinse under cool water. Drain and set aside.

Heat oven to 350°. Spray a 2-quart dish with nonstick cooking spray. Set aside.

In a large skillet, heat oil over medium heat. Sauté onion and pepper in oil for 4-5 minutes until onion begins to clear. Add garlic, pepper flakes, and meat. Continue to cook for 3-5 minutes until meat begins to brown, stirring often. Remove from heat. Drain well.

In a separate skillet, melt butter over medium heat. Stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens. Stir in monterey jack cheese and pepper jack cheese. Cook over low heat until cheese melts. Remove from heat. Stir in pasta and beef mixture. Pour into prepared dish and bake for 20-25 minutes. Meanwhile, in a medium bowl stir together drained tomatoes with green chilies, tomato, onion, garlic and salt.

To assemble, divide pasta mixture among taco salad shells. For each, sprinkle with 1/4 cup colby cheese. Add 1/8 of tomato mixture, 1/8 cup sour cream, and 1/8 cup guacamole.

Garnish with sliced black olives. Serve immediately.

Ingredients:
1 (8-count) pkg. taco salad shells
8 ounces uncooked farfalle (bowtie) pasta
3 tablespoons - olive oil
1 large onion, thinly sliced and separated into rings
1 large green bell pepper, seeded and cut into 1/4x 2-inch strips
1 teaspoon garlic, minced
1/2 teaspoon red pepper flakes
1 pound pre-packaged frozen seasoned beef fajita meat, thawed
2 tablespoons Tillamook® Unsalted Sweet Cream Butter
2 tablespoons all-purpose flour
2 cups milk
2 cups Tillamook® Monterey Jack Cheese, grated
1/2 cup Tillamook® Pepper Jack Cheese, grated
1 (10 oz.) can diced tomatoes with green chilies, drained
1 medium tomato, chopped and drained
1/4 cup thinly sliced green onions
1/2 teaspoon garlic, minced
1/2 teaspoon salt
1/4 cup sliced black olives
2 cups Tillamook® Colby Cheese, grated
1 cup prepackaged guacamole
1 cup Tillamook® Sour Cream