One Pot Taco Pasta

It’s a New Year, which means most of you are trying to eat healthier. So, this pasta recipe may have you clicking elsewhere for meal ideas.

However, I like to be realistic when trying to eat healthier and know that I’m still going to want a big bowl of pasta every now and then. And you know what… that’s OK! Nutrition is all about balance, in my opinion.

So, for those of you who want to stick around and find out what this dish is all about, welcome to the carb side! (see what I did there?)

One pot meals have quickly become a favorite of mine. I mean, only one pan to clean after making dinner? Sign me up!

This recipe combines  an indulgent bowl of pasta with the mouth-watering taste of tacos. The combination may sound weird at first, but trust me, you won’t regret trying this recipe. My hubby and toddler gobble it up every time I make it!

You can adjust the heat level of this dish to your preference. We use a mild salsa since my toddler eats this with us. However, if you like it spicier then I say go for a medium, or even hot, salsa.

Adding some sour cream and crushed tortilla chips on top is the way to go for us! But feel free to add taco sauce, jalapeno, extra cheese, whatever your taco loving heart desires.

Hope you guys enjoy the recipe!


One Pot Taco Pasta

Servings: 4-6


  • 8 oz. small pasta noodles (I used Medium Shells)
  • 1 lb. ground beef
  • Packet of taco seasoning (or you can use a homemade recipe like this one)
  • 1 cup salsa (mild, medium or hot)
  • 4 oz. can diced green chilies
  • 2 1/2 cups water
  • 1 cup shredded Mexican cheese
  • Salt & pepper to taste
  • Additional toppings: Sour cream, jalapeños, tortilla chips, etc.


  1. In a large skillet (that comes with a lid), brown ground beef on medium high.
  2. Once cooked, drain grease.
  3. Add the ground beef back to the pan and stir in taco seasoning, water, salsa, pasta, and green chilies. Note: Be sure the noodles are covered in the liquid so they cook properly. Push them down a bit if needed.
  4. Bring mixture to a boil, cover and simmer on medium low heat for about 15-17 minutes, or until pasta is tender.
  5. Add cheese, salt and pepper to taste, and stir to combine.
  6. Serve with desired toppings.


*Recipe adapted from Mother Thyme*


Beef & Cheese Quesadillas

The hubby will be gone this weekend as he preaches a revival for a church a couple hours from where we live.

Its going to be a lonely weekend for baby girl and I…

But, I’m sure we will find some fun things to do to fill the time. Like shopping, of course!

Any time my husband has to go out of town, I hardly ever cook a meal. Its just not worth the effort when Emma and I can eat cereal and everyone is happy (just a joke, I feed my kid more than cereal; although it is her fave!).

However, on the off chance I do decide to cook something, its usually quick and easy (like most of our meals!).

Beef & Cheese Quesadillas are no exception to this! I ALWAYS have the ingredients for this recipe on hand and its one of our staple meals. It also makes plenty of leftovers for lunch or dinner the next day, so that’s always a plus for me.

I’m sure a lot of you already have your own recipe for these types of quesadillas. And of course Pinterest is probably loaded with similar recipes, but this is how I make them  🙂

Have a great Friday and weekend guys!


Beef & Cheese Quesadillas


  • 1 lb. lean ground beef
  • Packet of taco seasoning (or 2-3 tbsp of a homemade version)
  • 8-9 taco-sized flour tortillas
  • 2 1/2 cups shredded Mexican blend cheese (or whatever you prefer)
  • Olive oil
  • Sour cream, taco sauce, shredded lettuce (optional toppings)


  1. Cook ground beef on medium to medium-high heat in a large skillet until no longer pink. Drain excess fat and wipe the skillet clean.
  2. In a small bowl, mix ground beef and taco seasoning. Add a splash of water if it seems a bit dry.
  3. Drizzle 2 tsp. of olive oil in your skillet and heat over medium.
  4. In each tortilla, sprinkle 1 tbsp of cheese, 2 tbsp of meat, and another tbsp of cheese on half of the tortilla. Fold over and press the top gently with your hand to help keep it closed.
  5. Once your oil is ready, lay two filled tortillas in the skillet and cook for about 3 minutes on each side, or until the tortillas are crispy, browned and the cheese is melted.
  6. Serve with Mexican rice or refried beans.

Doritos Chicken Enchiladas

Emma is getting closer and closer to being 2 years old, so we’ve been considering our potty training strategy for her. She has already asked to “potty” several times, and actually went once! However, because we have not officially started to potty train – I think she’s still a bit too young – those “potty” times have been sporadic.

Because she goes to daycare, they will work with her during the day when she’s ready to potty train. However, we need a strategy for at home too. I have seen and read so many articles on potty training that I’m not sure what to do. And those articles that talk about potty training in 24 hours are totally out the window! Unless they’re 4 years old or something, I don’t see that as being very effective (but kudos if it did work for you, I’m just skeptical).

Anyway, all you mommas out there, help me out! What did you do to help potty train your child? And is 2 years old too young to start? I hear girls learn sooner than boys. Thanks in advance for the input!

Moving on to the real reason for this post though…

I have a fun, yummy, and EASY recipe for you today!

This is a dish a lady from my church told me about probably 7 years ago, and surprisingly I haven’t made it in a llooonnnggg time! I honestly forget about it with all of the other recipes I find on Pinterest. It is, however, a delicious meal that will continue to make an appearance in my dinner planning now that I’ve rediscovered it!

Doritos Chicken Enchiladas

You start with a rotisserie chicken (part of the reason this dish is so easy!), and shred up all the dark and white meat.

The chicken is then rolled up in flour tortillas with some yummy shredded cheese, covered in enchilada sauce, sprinkled with more cheese, AND THEN… crushed Doritos! See, fun and yummy! 😉

All around, this meal will make any adult or child happy! With cheese and Doritos, how could it not?! And since you’re using a rotisserie chicken, its easy to whip up during a busy weeknight, or even prep and bake the next day.

Doritos Chicken Enchiladas3

(Excuse the blurry picture. I used my iPhone to take it lol)

I hope you enjoy the recipe and the rest of your week!

Doritos Chicken Enchiladas


  • Rotisserie chicken, skin removed and shredded
  • 8-10 taco-sized flour tortillas*
  • 4 cups shredded cheese (I use a Mexican-blend kind)
  • 1-2 cans enchilada sauce**
  • 1 1/2 cups crushed Doritos chips
  • Optional toppings: sour cream, shredded lettuce, taco sauce

*Depends on how many you can fit in your pan. I was able to fit 9 rolled tortillas.

**I only used 1 can. We prefer ours to be light on the sauce. Someone who loves enchilada sauce would probably want to use 2 cans. Your choice!


  1. Preheat oven to 350 degrees.
  2. On a large plate, assemble the enchiladas: 1 flour tortilla, 2-3 tbsp shredded cheese down the middle, and 3 tbsp shredded chicken down the middle (I mostly guess on my filling, but these are the measurements I recommend if you don’t want “over-stuffed” tortillas).
  3. Roll up the filled tortillas as you stuff and line them up in a 9 x 13 baking dish.
  4. Pour the enchilada sauce evenly over the enchiladas.
  5. Sprinkle the remaining cheese (or 1 1/2 cups) over the sauce.
  6. Sprinkle the crush Doritos evenly over the cheese.
  7. Bake at 350 for 25 minutes, or until the Doritos are slightly browned and the cheese is bubbly.