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
- 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.
- In a large skillet (that comes with a lid), brown ground beef on medium high.
- Once cooked, drain grease.
- 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.
- Bring mixture to a boil, cover and simmer on medium low heat for about 15-17 minutes, or until pasta is tender.
- Add cheese, salt and pepper to taste, and stir to combine.
- Serve with desired toppings.
*Recipe adapted from Mother Thyme*
Who does not love a hot bowl of soup on a cold winter night? Soup and chili are two of my favorite things to eat during the colder months. They’re easy to through together, and the longer they sit on the stove or in the crock pot the better they get! Plus, leftovers go for days sometimes; its a beautiful thing all around.
This Taco Soup is one of our staple winter meals. Its spicy and hearty, and of course comforting. We like to eat ours with tortilla chips (or scoops). They add a nice little crunch and make it a “hands-on” meal 😉 It would also be delish with a nice grilled cheese sandwich. Mmmm… #mouthisnowwatering
I hope you guys enjoy!
- 1 lb. lean ground beef
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 1 can corn niblets/kernels
- 1 can pinto beans
- 1 can black beans (drained and rinsed)
- 1 can great northern white beans
- 1 can Rotel
- 4 oz. can diced green chilies
- 2 cups water or broth
- Sour cream (optional)
- Shredded cheese (optional)
- In a skillet, brown your ground beef and drain. Mix in half of your taco seasoning.
- In a large pot, add all your ingredients. Only drain/rinse your black beans; add the juice of all the other canned ingredients.
- Heat on medium until bubbly and warmed through. Add sour cream, shredded cheese, and maybe some tortilla chips and enjoy!
If you’re not much of a beef eater, shredded chicken or pork would work just as well in this soup. You could even shred a rotisserie chicken to save time. Also, I normally add 2 cups of water to my soup to save on salt, but feel free to use beef, chicken or vegetable broth for more flavor. Whatever your preference 🙂
Happy Thursday guys!
If any of you feel my site sounds familiar, you may just be on to something… this is the new home of Delish Dishes From Michele that originally resided on Google Blogger. I’ve moving up people! lol. I’ve been pondering the purchase of my own domain (that sounds so territorial! LOL) to help increase the traffic of my blog. I love sharing recipes and want to spread the love as much as possible! #likebutterontoast
If you have no idea what I’m talking about, that’s OK! Read my About page to get familiar with the writer behind this blog. (Hopefully that will cause more to stick around than to run away in fear!) #dramaticmuch
One thing I did not mention on the About page is my obsession with #hashtags. If you’re annoyed by them, I’m sorry. If you love them too, you’re my new best friend.
Anywho, because I’m starting from scratch here on WordPress, I feel its an opportunity to “refresh” the recipes I posted on Google Blogger. No worries former readers, I will certainly be posting new recipes as time goes on. But, for any new readers I might gain from this “new” blog, I want to provide the opportunity to try out my “older” recipes. I have to admit, some are just too good not to!
On that note, here’s a recipe my husband and I have loved since we’ve been married: Taco Pie. When I first started making it, we ate it sometimes twice a week! It was just so easy and so yummy! I know there are TONS of other versions out there, but this is the one we like to use.
- 1 lb. lean ground beef
- 1 can crescent rolls (I often use the reduced-fat kind)
- 1 packet of taco seasoning
- 1/4 cup water
- 3/4 cup sour cream
- 1-1 1/2 cups shredded Mexican-blend cheese
- 1 cup crushed tortilla chips
- Shredded lettuce (optional)
- Diced tomatoes (optional)
- Taco sauce (optional)
- Preheat oven to 375 degrees.
- Brown your beef in a large skillet. Drain. Add taco seasoning and water. Mix well.
- Press crescent rolls into a large pie dish or 9 x 9 cake pan to create a crust. You want the dough to cover the bottom and sides of the pan.
- Spread beef evenly over the dough. Spread sour cream over the beef. Sprinkle your crushed tortilla chips on top of the sour cream. Sprinkle cheese evenly over mixture (I use the full 1 1/2 cups, but you can use less if you like).
- This step depends on how big your pan is. As you see in the pictures, my pie dish is not so big, so what I did was lay the crescent rolls around the dish, alternating large ends and skinny ends. Then, I folded the ends to the middle to finish it off. Whatever way you choose to do is fine!
- Bake for 20-25 minutes. Add shredded lettuce and tomatoes, or whatever toppings you’d like.
I hope you guys enjoy my first post/recipe! Please comment and let me know what you think!