This is an interpretation of a dish I saw at Carrie in the Kitchen (originally at About a Bit of Everything). It’s SO tasty, but rather unphotogenic — as I suppose a lot of casseroles are.
Regardless, you should try this. Just, you know, don’t sign it up for a food modeling contest.
Taco pasta bake
- 1 pound ground beef
- 1/4 cup taco seasoning
- 3/4 cup water
- 8 ounces cream cheese, cubed
- 8 ounces dried pasta
- 1 cup mozzarella cheese
- 1 can Ro*tel
- Preheat oven to 350F
- Cook pasta in salted water for two minutes less than lowest time recommendation on box (e.g. if “cook 7 minutes for al dente” then cook yours for 5 minutes); drain
- Brown ground beef and drain any grease; add water and taco seasoning, stir, and let simmer uncovered 5-10 minutes; stir in cream cheese, cooked pasta and RO*TEL
- Spoon into greased casserole dish and top with mozzarella cheese; bake for 20 minutes or so until cheese is bubbly and starting to brown around the edges
Bonus: this freezes like a dream! Make two and freeze one covered in a layer of plastic wrap then a layer of foil — just remember to remove the plastic wrap before baking!
A few months back I tried to make something out of an old cookbook of my mama’s; it was similar to this but used polenta and unseasoned ground beef. It was… dismal. So last night I decided to make up my own version. Success! SO tasty and good gravy it smelled amazing. The Yankee ate three helpings for supper; this counts as a thumbs-up, no?
Cornbread taco pie
- One pound ground beef
- One packet taco seasoning
- One cup shredded cheese (I used cheddar)
- One box Jiffy corn muffin mix
- 1/3 cup milk
- 2 eggs
- Preheat the oven to 400F
- In a deep skillet (I obviously used cast iron) brown up and drain the ground beef; add in taco seasoning and 2/3 cup water and let it simmer (i.e. follow directions on taco seasoning packet)
- Mix up Jiffy cornbread according to package directions, but use two eggs instead of one to give yourself a little extra batter
- Turn off the heat under the ground beef and sprinkle on shredded cheese; spread cornbread batter over the top and bake at 400F for about 15-20 minutes or until cornbread is lightly browned on top
That’s it! This is perfect for a quick fall supper that tastes like you put hours of work into it. So warm and filling without you actually having to stand over the stove forever and a day. What’s not to love?
Disclaimer: Jiffy cornbread does not know that I exist; I just love the stuff.
I love the simplicity of this one-pot macaroni and cheese; however, after 20 hours in the car with Kiddo (who, by the way, was a car-traveling champ) in the last four days I wasn’t really feeling the urge to watch the pot as closely as I would need to in order to avoid a boiled-over-milk scene on the stove.
I also had some pimentos that had ripened in the garden while Kiddo and I were gone.
So I crossed my fingers and totally made up tried this — and it worked!
Pimento macaroni and cheese
- 3 Tbsp. all purpose flour
- 3 Tbsp. butter
- 2 cups milk
- 1 tsp. salt
- 1/2 tsp. dijon mustard (optional)
- 1.5 cups dry pasta
- 2 cups shredded cheese
- 3 fresh pimentos, peeled (like this, only tiny), seeded and minced
- Preheat oven to 375F
- In a heavy, oven-safe sauce pot melt butter till foam subsides, then add flour and whisk until fully combined; add milk while whisking and turn off stovetop heat
- Stir in salt, mustard, dry pasta, cheese, and pimentos; cover pot and place in oven
- Cook for 30 minutes, stirring halfway through; top with additional cheese and uncover for the last few minutes if you so desire
When we signed up for our CSA this year we knew we weren’t veggie-adventurous enough for the produce share, so we went with the meat and eggs option.
Eggs. Oh my moly the eggs. The EGGS! They are so good but they are taking over my house. It’s like kale, but the carnivore version.
In an attempt to use up some a bunch of them at once I came up with this ridiculously easy little number. It was SO quick, and crazy filling with all the protein in there.
- 1 pound breakfast sausage
- 1 cup shredded cheese
- 6-8 eggs
- Salt and pepper
- Preheat oven to 350F
- Brown sausage in a non-stick skillet, crumbling as you go; drain out grease
- Sprinkle in cheese
- Beat eggs and add some salt and pepper, then pour over sausage/cheese mixture in the skillet; adjust amount of eggs for size of your skillet, obviously
- Bake at 350 for about ten minutes until eggs are set in the center. Breakfast is served!
You know what I hate? When a recipe tastes SO GOOD but photographs SO POORLY. Le sigh.
Shall I just spare you the picture? Because really, it doesn’t do it justice. Just try this (it’s so crazy easy — you just have to try) and then come back and tell me what you thought.
Creamy crockpot chicken
- What you need:
- A slow cooker
- 1 can of corn
- 1 can of black beans
- 1 jar of salsa
- 1 block of cream cheese
- frozen chicken breasts — I used 2 but you could do up to 4 or 5 without adjusting ingredients and be fine
- Put chicken breasts, corn (drained), beans (drained and rinsed) and salsa into the slow cooker and stir it up a bit
- Cook on high for 4-5 hours or until chicken is cooked through
- Add in block of cream cheese and cook another 30 minutes
- Stir up mix to make the whole thing creamy, then serve chicken and sauce together
Do you see how easy that is? And that you must try it? Please do. Make it, eat it, love it, and agree with me that a picture of it is no indication of its actual greatness.