Taco Pasta

From Eat Cake For Dinner

Taco Pasta

1 Lb. ground turkey or beef
1 pkg. taco seasoning
1 can mild Rotel (diced tomatoes with green chiles)
3 - 4 c. water or low-sodium beef broth
1 1/2 - 2 c. small pasta
2 Tbl. butter
2-3 Tbl. flour
1 c. milk
 1 1/2 c. Cheddar cheese, grated
 salt and pepper, to taste
 chopped cilantro, for garnish, opt.
 

Brown ground meat in large saucepan over medium heat.  Add taco seasoning, undrained Rotel, water or beef broth and uncooked pasta.  Reduce heat and cover.  Simmer 12-14 minutes or until pasta is tender, stirring occasionally.  If the liquid has all been absorbed and the pasta is still not done, add more liquid.  In a separate saucepan, melt butter; add flour and stir until a thick paste forms.  Cook a few minutes to allow the flour flavor to cook out, stirring occasionally.  Slowly whisk in milk and stir until thickened.  Remove from heat and stir in the grated cheese until smooth.  Season with salt and pepper.  Pour sauce mixture into pasta and stir to combine.  Cook a few minutes or until reaches desired thickness.  Garnish with cilantro, if desired.  Serves 4. 

Pumpkin Apple Streusel Muffins

Pumpkin Apple Streusel Muffins

2 1/2 c. flour

2 c. sugar

1 T. pumpkin pie spice

1 t. baking soda

1/2 t. salt

2 eggs, lightly beaten

1 c. pumpkin

1/2 c. vegetable oil

2 apples, peeled and finely chopped

To make muffins, combine dry ingredients in bowl.  In a second bowl, mix remaining ingredients in bowl.  In a second bowl, mix remaining ingredients.  mix wet and dry ingredients until moist.  Spoon batter into prepared muffin tins.  Top with streusel topping.  Bake at 375 degrees for 18-20 minutes.  Makes 18-24 muffins.

Streusel Topping

2 T. flour

1/2 t. cinnamon

1/4 c. sugar

1 T. butter

Mix together until crumbly.

I LOVE these muffins! This is one of my top favorites.

Bar-B-Que Spareribs

5-6 lbs. spareribs

Salt & Pepper

1 onion, sliced

1 c. packed brown sugar

2 (10.75 oz) cans tomato soup

1 (8 0z) can tomato sauce

1/4 c. vinegar

1 T. Worcestershire sauce

3/4 c. water

2 t. cinnamon

1 t. chili powder

Place meat in a 9 x 13" pan; sprinkle with salt and pepper.  Place onion slices on top and sprinkle brown sugar over the onion.  In a large saucepan, combine soup, tomato sauce, vinegar, Worcestershire sauce, water, cinnamon, and chili powder; hear just until warm.  Pour over meat and bake at 350 Degrees for

3-4 hours.

This was a pretty soupy mixture, so don't think of it as a thick gooey BBQ type of ribs.  They were still really good though.  My family all commented on how they like the hint of cinnamon.

Walkabout Onion Soup

(Outback Steakhouse Clone: Walkabout Onion Soup)

3 T. butter

2 c. yellow sweet onions, thinly sliced

1 (15 oz.) can chicken broth

2 chicken bouillon cubes

1/4 t. salt

1/4 t. fresh-ground pepper

3 T. butter

3 T. flour

1 1/2 c. whole milk

1/4 t. salt

1/4 c. velveeta (cubed, compressed in measuring cup)

Cheddar cheese, shredded (for garnish)

In a 2-quart saucepan, cook 3 T. butter and sliced onions over low to medium heat, stirring frequently until soft and clear but not brown.  Add chicken broth, chicken bouillon cubes, salt, and pepper; stir until completely heated through.  In a small saucepan, melt 3 T. butter. Stir in flour.  Cook on medium heat until the flour turns thick and comes away from the sides of the saucepan.  Pour in milk a little at a time, stirring constantly; add salt.  Mixture should thicken and become like thick pudding; stir constantly, taking care not to let mixture lump.  Remove from heat.  Stir white sauce and velveeta into chicken soup.  Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly.  Turn temperature to warm and let simmer for additional 30-45 minutes.  Garnish each serving with shredded cheddar cheese.  Serve with warm bread.  Makes 4 servings.

This is such an amazing soup.  I don't know if I was extra hungry, or if it was really that good, but WOW!  Next time the only thing we will change is the serving size (by doubling it).  This currently only makes about 4 servings.

Cream Of Mushroom Roast Beef

Cream Of Mushroom Roast Beef

1 {4 lb.} beef roast

2 (10.75 oz) cans cream of mushroom soup

1/2 can water

1 env. onion soup mix (Lipton)

Throw everything in a slow-cooker and cook on low for 8-10 hours. 

Be sure to save the soup & dripping for gravy.

Guymon's Ultra Mega Nachos

Guymon's Ultra Mega Nachos

12 inch pizza pan or similar baking sheet

1 large bag of tortilla chips

1 large can refried beans

Seasoned Taco Meat

1 small onion

1 bag of shredded cheese

1 jar jalapeno slices or finely chopped fresh jalapeno

Instructions

1. Cover the baking sheet with tortilla chips. 
2. Spoon clumps of refried beans onto the chips. 
3. Chop the onion and sprinkle the onion chunks over the chips.
4. Cover the chips with your favorite shredded cheese.
5. Add the taco meat.
6. Top it off with some jalapeno slices.
7. Preheat the oven to 350 degrees.
8. Place the sheet into the oven and bake for 20 minutes.

Serving Suggestions

Consider serving with the following toppings:

• Guacamole
• Sour Creme
• Salsa
• Tomatoes

Orange Cream Jell-O

Orange Cream Jell-O

2 (6 oz.) pkgs. orange gelatin

2 c. boiling water

2 c. orange soda

2 envs. whipped topping mix (Dream Whip), whipped

2 (11 oz.) cans Mandarin oranges, drained

1 (20 Oz.) can crushed pineapple, undrained

In a large bowl, mix gelatin, boiling water, and orange soda.  Cool in the refrigerator for 20-30 minutes.  Prepare Dream Whip according to package directions.  Once gelatin is cooled, but not firm, whisk in the whipped topping, mandarin oranges, and crushed pineapple.  Pour into a bundt pan and refrigerate until firm.  Turn out onto a serving plate.

This tastes just like a orange "Dreamsicle".

Camp Brown Bread

2 c. whole wheat flour

1 c. white flour

2 t. baking soda

1 t. salt

2/3 c. packed brown sugar

1/4 c. molasses

2 c. buttermilk

Preheat oven to 350 degrees.  Grease and flour a 9 x 5 inch loaf pan, knocking out excess flour.  In a large bowl, whisk the whole-wheat flour, white flour, baking soda, salt, and brown sugar.  Mix in molasses and buttermilk until just combined.  Pour batter into prepared pan.  Bake for 40 minutes (I had to cook it a lot longer then this), or until done.  Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

Mike LOVES this bread.

I think it's a great breakfast bread served warm!