Old School Cheesy Taco Bake

Makes 4-6 Servings

When I was a child I loved hamburger helper, specifically the cheesy taco bake. This is my recreation of an old favorite. A much healthier recreation, but no less enjoyable!

INGREDIENTS

1 box Banza Chickpea pasta

1 lb grass fed ground beef

1 tbsp avocado oil

1/2 white onion, chopped

3 cloves garlic, chopped (can omit if sensitive to garlic)

1 jalapeno, remove stems and seeds, diced

1 tbsp cumin

1 tsp ginger

1 tsp cayenne pepper

1/2 tsp salt

1 tsp pepper

“Cheese Sauce”

1/4 cup pecans

1/2 cup water

2 tbsp olive oil

1/4 - 1/2 cup nutritional yeast

1/2 tsp salt

1 tsp pepper

DIRECTIONS

1. Soak pecans in water for at least 4 hours, can do overnight.

2. When ready to cook, cook Banza pasta according to directions on package.

3. In a separate skillet heat avocado oil over medium heat. Add in the onion and garlic. When the onions are translucent, after about 5 minutes, add in the grass fed beef. Once the meat is cooked through season with cumin, ginger, cayenne, salt and pepper. Add in the jalapeño if using.

4. Once the Banza is cooked, drain and rinse and add back into it’s original pot (without the water). Mix in meat mixture, keep warm on low.

5. Drain the pecans.

6. In a food processor or high powered blender add in pecans, 1/2 cup water, 1/4 cup nutritional yeast, salt and pepper. Blend on high. Slowly drizzle in olive oil. After blending for a few minutes taste the mixture, it should taste cheesy. If not ready, add in additional nutritional yeast.

7. Once desired taste is reached mix in with the meat mixture. Serve hot!