One Pot Taco Pasta

If you have been reading this blog for any length of time, I think it is safe to say that Mexican food is one of my favorites. However, it’s hard for me to pass up a big bowl of pasta!

On a night when I just can’t decide which sounds better, this One Pot Taco Pasta recipe comes in handy. This dinner is also great when I don’t feel like doing a bunch of dishes (which is every night!).

Like many of my recipes, this dish it’s super easy and requires minimal ingredients. (Busy moms and wives need dinners like this, am I right?!)

You’ll brown your ground beef and then add in most of the other ingredients.

When the mixture comes to a boil, cover and cook for about 15 minutes.

Mix in your shredded cheese, salt and pepper to taste, and that’s it! Dinner is ready in less than 30 minutes.

Top it off with your favorite taco ingredients – sour cream, jalapeños, tortilla chips – the topping are almost endless.

Hope you enjoy the recipe and try it yourself! Husband and kid approved.

One Pot Taco Pasta

Ingredients

  • 8 oz. penne pasta
  • 1 lb. ground beef
  • 1.25 oz. packet of taco seasoning
  • 1 cup salsa (use your fave!)
  • 4 oz. can diced green chilies
  • 2 1/2 cups water
  • 1 cup shredded Mexican cheese (optional)*
  • Salt & pepper to taste
  • Additional toppings: Sour cream, jalapeños, tortilla chips, etc.

Directions

  1. In a large skillet (that comes with a lid), brown ground beef on medium high.
  2. Drain grease and wipe out skillet.
  3. Add ground beef back to pan and stir in taco seasoning, water, salsa, pasta, and green chilies.
  4. Bring to a boil, cover and simmer for about 15-17 minutes, or until pasta is tender.
  5. Mix in cheese (optional)*, salt and pepper to taste, and stir to combine.
  6. Serve with desired toppings.

*I like to mix the shredded cheese right in to make the pasta creamier, but you’re welcome to leave it out. The dish would taste great either way!

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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

Ingredients

  • 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)

Directions

  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

Ingredients

  • 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!

Directions

  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.