Taco Tuesday: 20 Minute Taco Pasta

  • 20 Minute Taco Pasta
    Shared by: One Pot April
    Source: www.thelifejolie.com
    Prep 8 min
    Cook 15 min
    Total 23 min
    Yield: 6 servings (at least!)
    Serving: 6

    Ingredients

  • 1 lb. ground beef
    1⁄4 cup dried minced onions
    1 tsp. garlic powder
    Salt
    Pepper
    28 oz. Can of diced tomatoes
    4.5 oz. Can of chopped green chiles (I used mild but you can always use spicy if you want a kick!)
    8 oz. Tomato sauce
    14 oz. Chicken broth
    1 packet taco seasoning
    14 oz. can of black beans undrained
    1 cup frozen corn
    1 box Penne Pasta Barilla Pronto
    1.5 cup shredded cheddar cheese
    Chopped green onions Optional garnish
    Crumbled tortilla chips Optional garnish

     

    Directions

    In a large saute pan, brown your ground beef over medium high heat. Use the back of your spoon to break the beef up.
    While it’s browning add your dried minced onions, garlic powder and also add some salt and pepper to taste.

    Once the beef is fully browned, add your diced tomatoes, diced green chiles, tomato sauce, chicken broth, taco seasoning, black beans in their juice and frozen corn. Mix well and bring to this to a boil.
    Once it’s boiling, stir in your box of Barilla Pronto Penne Pasta and cover. DO NOT TURN YOUR HEAT DOWN, leave it at medium high.
    Cook covered for 8 minutes, stirring once in a while.
    Once you’re at the 8 minute mark, stir in 1/2 cup of cheddar cheese and then sprinkle the remaining cup of cheddar cheese over the top.
    Cover the pasta again and cook for 2 more minutes.
    Sprinkle with green onions and crumbled tortilla chips and enjoy! #mexicanfood #homemade #yummy

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Spring Cleaning & Crock Pot Cooking

Starting spring cleaning today…bathrooms are getting deep cleaned. Yay! (Yuck!) The bathroom is my least favorite room to clean so I’m getting it out of the way first.

Since I’ll be busy, this is going in the Crock-Pot Slow Cooker today.

Slow-Cooker Bacon-Ranch Chicken and Pasta
Source: www.bettycrocker.com
Cook 6 hr 10 min
Total 6 hr 10 min
Servings: 4-6

Ingredients

1 lb chicken breasts
6 slices bacon cooked and diced
2-3 cloves garlic finely chopped
1 package (1 oz) ranch dressing and seasoning mix
1 can (10.75 oz) condensed cream of chicken soup
1 cup sour cream
1⁄2 teaspoon pepper
1⁄2 cup water
8 oz spaghetti cooked

Directions

1 Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.
2 In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.
3 Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
4 When about 15 minutes are left, cook and drain spaghetti as directed on package.
5 Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.

It’s Taco Tuesday!

Taco Tuesday is my favorite dinner night of the week! (Not that I won’t eat tacos on other days; I’m not crazy!) Here’s what’s on the menu for tonight: oven-baked tacos, Mexican rice, and refried beans. I’m hungry already! Here are the recipes:

Oven-Baked Tacos (couldn’t get much easier…I use those shells with the flat bottoms)

Source: www.keyingredient.com

Ingredients

  • Ground beef (I use one pound)
  • Refried Beans
  • Taco Seasoning (see recipe for homemade seasoning below)
  • 12 Can Tomato Sauce
  • Cheese

Directions

Brown your ground beef and drain completely, then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish). Sprinkle the cheese on top and bake at 375 for 10 minutes.

Mexican Rice

Source: allrecipes.com

Prep 5 min Cook25 min Total30 min

Serving: 4

Ingredients

  • 3 tablespoons vegetable oil
  • 1 cup uncooked long-grain rice
  • 1 teaspoon garlic salt
  • 12 teaspoon ground cumin
  • 14 cup chopped onion
  • 12 cup tomato sauce
  • 2 cups chicken broth

Directions

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Refried Beans

Source: www.favfamilyrecipes.com

Ingredients

  • 1 can refried beans 
  • 13 c. sour cream
  • 1 Tbsp. Valentina hot sauce (I omit)
  • 34 c. grated monterey jack cheese (or a cheddar/jack blend)

Directions

In a small sauce pan combine the refried beans, sour cream, and hot sauce over medium-low heat. Stir constantly and when the beans are heated through (don’t bring it to boiling) remove from heat and pour into a glass pie pan or 9×9 dish.

Top with grated cheese and heat in the oven or microwave until cheese is melted.

Taco Seasoning (I use 1 1/2 tablespoons per pound of meat)

Source: allrecipes.com

Prep 1 min Total 1 min

Yield: 1 ounce

Ingredients

  • 1 tablespoon chili powder
  • 14 teaspoon garlic powder
  • 14 teaspoon onion powder
  • 14 teaspoon crushed red pepper flakes
  • 14 teaspoon dried oregano
  • 12 teaspoon paprika
  • 12 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

(Mostly) Meatless Monday: Recipes/Batch Cooking

(Mostly) Meatless Monday/Batch Cooking/Recipes Included 🙂

Today I’m making two big batches of soup. We’ll have some for supper, then the rest will be frozen in individual servings for later. I love soup any time of year. Tonight I’m making White Bean, Kale, & Carrot and Veggie Corn Chowder. I’ll also make a pan of cornbread because…well…cornbread!

Here’s the recipe for the White Bean, Kale, & Carrot soup.

Ingredients

1 tablespoon olive oil
2 teaspoons garlic minced
1 small onion diced
4 cups kale chopped
2 large carrots peeled and sliced
4 cups broth chicken or vegetable (I use veggie broth)
2 15 oz. cans white beans undrained
2 teaspooons Italian seasoning
Salt and pepper to taste

Directions

In a stock/soup pot, heat olive oil over medium heat.
Add garlic and onion; saute until soft.
Stir in broth, carrots, beans, seasonings, garlic and onion.
Bring to a boil, then reduce heat and cook until carrots are almost tender, stirring occasionally.
Add kale; cover and simmer for about 15 minutes or until kale is done, stirring occasionally.

Here’s the recipe for Veggie Corn Chowder (from 100 Days of Read Food)

100 Days Veggie Corn Chowder
Source: www.100daysofrealfood.com
Prep 15 min
Cook 15 min
Total 30 min
Serving: 6

Ingredients

3 tablespoons butter
2 tablespoons Whole-wheat flour
1 medium onion, diced
3 large carrots, peeled and diced
3 large celery stalks, diced
3 cups corn kernels fresh or frozen (no need to defrost)
1 teaspoon salt
cayenne pepper to taste
2 cups chicken stock
2 cups milk

Directions

1. In a large soup pot over medium heat, melt the butter. Whisk in the flour and keep whisking until the mixture darkens but does not burn, 4-5 minutes.
2. Add the onion, carrots, and celery and stir occasionally until the veggies begin to soften, 5-6 minutes.
3. Add the corn, salt, and pepper to the pot and cook, stirring, for another 2 or 3 minutes. (If using frozen corn, add a minute to the cooking time.)
4. Pour in the chicken stock and milk and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened.
5. Partially puree the soup by transferring only half to a countertop blender, then returning the puree to the pot, or by sticking a hand immersion blender in the pot and briefly pureeing for less than a minute. Ladle into soup bowls and serve warm or freeze in individual portions for another day.

And finally, here’s the cornbread recipe. I could just eat the whole pan right out of the oven. I heat one greased iron skillet in the oven while it’s preheating and use another iron skillet to prepare the cornbread in. Cornbread batter poured into an already hot iron skillet has the perfectly crunchy crust.

Grandmother’s Buttermilk Cornbread
Source: allrecipes.com
Prep 15 min
Cook 40 min
Total 55 min
Serving: 9

Ingredients

1⁄2 cup butter
2⁄3 cup white sugar
2 eggs
1 cup buttermilk
1⁄2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1⁄2 teaspoon salt

Directions

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.