Southwestern Haystacks

In a large pot of boiling salted water, cook spaghetti according to package directions until tender but firm. Drain.

Meanwhile, in a large nonstick skillet, melt butter over medium-high heat. Add onion and sauté for about 3 min or until starting to soften. Add beef and sauté for 3 min or until starting to brown. Whisk flour, chili powder and cumin into Milk; pour into skillet and cook, stirring, for about 5 min or until bubbling and thickened. Stir in salsa, tomato paste, corn and beans until heated through. Season to taste with salt.

To serve, on each plate build the haystack: pile pasta in the centre and spoon beef mixture on top. Sprinkle with cheese and a dollop of sour cream (if using).

When cutting beef into strips, be sure to cut across the grain to keep it nice and tender.

For the Adventurous: Add 1/4 cup (50 mL) chopped fresh cilantro and pickled jalapeno peppers with the cheese. Use Canadian Monterey Jack or Havarti with hot peppers.

Healthy Eating Tip: This recipe provides some vitamin D from the milk – but you and your family will likely need more. Focus on foods like milk, yogurt and other dairy foods made with fortified milk, fish (salmon, herring, tuna and sardines) and eggs