Do we know the way to Sante Fe? Well, we can pull up our map app… but if you mean the flavors of Sante Fe, those are contained in this creamy pasta, a twist on a classic. Green hatch chiles add the heat, along with chile and cumin flavors layered on the succulent steak strips. This bowl has almost everything, including tortillas on top for the satisfying crunch. Now, it's 1,263 miles to Sante Fe from Chicago….
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You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Quarter tomato and cut into ½" dice.
Coarsely crush tortilla strips.
Separate streak strips into a single layer and pat dry. Season with a pinch of salt.
If using flank steak, season same amount.
Cook the Steak and Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add steak strips to hot pan and sear undisturbed, 2-3 minutes.
Stir in seasoning blend until steak is coated.
Add corn and green chiles. Stir occasionally until vegetables begin to soften and no pink remains on steak, 2-3 minutes.
If using flank steak, follow same instructions.
Make the Sauce
Stir tomatoes, pasta, half the reserved pasta cooking water, and a pinch of salt into pan until combined and warmed through, 1-2 minutes.
Remove from burner and stir in sour cream until incorporated.
If sauce is too thick, add additional pasta cooking water 1 Tbsp. at a time until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card, garnishing pasta with cheese and tortilla strips. Bon appétit!
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