Mexican Italian…Or Is It The Other Way Around?!?!

If you can't tell by now, I LOVE PASTA!!!!  I was SO excited to try this recipe because it's a combo of Adam's favorite meal...TACOS...with my favorite...PASTA.  I had NO clue what to expect, but with these two flavors, I figured I couldn't go wrong...and I was RIGHT!!!  This is one of the YUMMIEST pasta dishes we've had in a while!!!!  You can check out the original recipe at Meals @ the Muirs...you might swoon over some of her other dishes, too.  I'm just sayin'.

TACO SPAGHETTI

8 oz. spaghetti, cooked

1 lb. ground turkey

1 {16 oz.} salsa {I used Joe T. Garcia's}

1 {8 oz.} can tomato sauce {I used Hunt's}

1 pkg. taco seasoning {I used McCormick's}

1/4 cup sour cream

2 cups Mexican Cheese Blend

Brown meat and drain.  Not gonna lie...I was a little apprehensive about using ground turkey because I've never had it before?!?!?!  Crazy, I know!!!  But y'all...I LOVE it!!!  WAAAYYYYY more than ground beef, for sure!!!!!  And an added bonus, it's cheaper..and healthier!!

Return meat to pan and add tomato sauce, salsa, and taco seasoning.  Bring to a boil, reduce heat, and simmer. 

Add cooked spaghetti to the meat mixture and toss in the cheese, too :)  Mix until thoroughly coated. 

Serve with guacamole & sour cream.  And a side of chips if you’re feelin’ a little dangerous ;)

Seriously…this is SO good!!!!  I’m SO happy I tried this because it’ll definitely be a staple for us.  Even my very littlest man LOVED it!!!   

Fire Roasted Fabulousness

It’s no secret that I LOVE pasta.  Doesn’t matter how it’s served, I NEVER get tired of eating it!!!  I always try to have at least 1 pasta dinner a week because I LOVE eating the leftovers for lunch :)  Mr. Spouse said we should add this pasta dish to our list of favorites.  I totally agree!

BAKED ZITI WITH FIRE ROASTED TOMATOES

2 1/2 cups {8 oz} uncooked ziti

1 lb. Italian sausage {we used HOT!}

1 large yellow onion, chopped

2 cloves garlic, finely chopped

1 medium zucchini, cubed

1 can {15 oz.} tomato sauce {we used Hunt’s}

1 can {14.5 oz.} fire roasted diced tomatoes, drained {we used Hunt’s}

2 tsp. chopped fresh oregano leaves

1/4 tsp. kosher salt

1/4 tsp. pepper

3/4 cup shredded mozzarella

Cook pasta.  Remove sausage from casing.  Brown meat, garlic, and onion until meat is cooked through and crumbly :)

Meanwhile, chop zucchini & oregano.

Once meat is cooked, stir in the zucchini and cook for 2 minutes.  Then toss in the tomato sauce, tomatoes, oregano, salt, and pepper.  Heat on medium high heat until boiling.

Drain the ziti and add it to the tomato/sausage mix.  Toss to coat and transfer to a 13x9 baking dish.  Sprinkle with mozzarella.  I know the recipe called for 3/4 cup, but we might have used A LOT more than that!!  Cover the dish tightly with foil and bake for 20 minutes at 375.

FABULOUS my friends!!!  Flippin’ FABULOUS!!!!  Thanks to the hot sausage and fire roasted tomatoes, this dish definitely packs a little punch.  If you think this is something your kids will eat, tone it down & use mild sausage instead.  I’m sure it’ll be JUST as amazing!!  Next time, I’ll add MORE zucchini and I’m thinkin’ squash would be pretty dang good, too.  I’m just sayin’.

Casserolé!

I’ve never been one to shy away from a good casserole. Now, a casserole with Mexican flavors?! Fuggedaboudit. Everything about this casserole SCREAMS delicious! Lots of taste…lots of texture…NO leftovers ;)

Beef Taco Casserolé

1 lb. ground beef

1 can {16 oz.}refried beans {we used Rosarita}

1 jar salsa/picante sauce {we used Market Street}

1 pkg. Taco Seasoning

2 ½ cups tortilla chips, coarsely crushed

1 medium bell pepper, chopped

4 medium green onions, chopped

2 medium tomatoes, chopped

1 ½ cups shredded cheese {we used Colby & Monterrey Jack}

1 cup shredded lettuce

 

Brown meat and drain.  Return to skillet and add refried beans, salsa, and taco seasoning.  Heat to boiling and make sure to occasionally stir!

Coarsely crush your chips and place two cups on the bottom of a 2-qt. casserole dish.  I just eyed this measurement :)

 

Top evenly with the beef mixture and cover with onions, 1 cup of the tomatoes, and the shredded cheese.

Bake uncovered on 350 for 20-30 minutes or until the cheese is all hot and bubbly!

Now top with lettuce, remaining 1/2 cup of tomato, & half cup of chopped tortilla chips…OR,if you like a lotta crunch, add more!!!!  I did and it was AMAZING!!!!

 

Like I said, it was quick and easy, and there were NO leftovers!  I think red onions would be a pretty good addition, too…I’m definitely gonna add those next time!

OLE!

My New Favorite Casserole

I don't know if you're anything like me, but when I get an idea in my head, I just have to see it through.  The other day I was thinking about meatball subs?!  Random.  I used to eat them growing up...from the school cafeteria of all places...and I loved them.  Such a yum, hearty meal.  Anywho, I had it in my mind that I HAD to have a meatball sandwich for dinner.  But I wanted something a little different!  SO...I found this AMAZING recipe that require all of NO effort and that, to me, is a recipe for success!!!  Mr. Spouse RAVED about it, so I know it was good!!!!!

MEATBALL SANDWICH CASSEROLE

1 Baguette French Bread {cut into 18-24 slices, 1/4 inch thick}

Olive Oil

1 pkg. frozen Italian meatballs, bite sized {about 1 lb.}

1 pkg. frozen onion & bell pepper mix, thawed & drained

1 1/2 cups spaghetti sauce {I used Classico Tomato & Basil...HIGHLY RECOMMEND!!!!}

1 cup mozzarella cheese, shredded

Preheat oven to 350.  Meanwhile, slice your bread.

Brush each slice with olive oil on one side.  I didn't use any measurements for this...I just coated with my pastry brush! Line the bottom and the side with the bread slices...oil side up...slightly overlapping the slices on the side.  You won't need to grease your dish for this recipe!  {You'll need a deep casserole dish for this meal.  The original recipe suggests a pie plate, but there's NO way that would've worked!  I used my 1 qt. Corningware and it was PERFECT!!!!}

Bake bread for about 5-10 minutes or until the edges are golden brown.  Ummmm...I sorta forgot that the bread was in the oven, so mine stayed in for about 10-13 minutes and it was PERFECT!!  Fortunate mistake!!!

In a separate bowl, mix meatballs, bell pepper & onion mix, & spaghetti sauce to coat.  I HIGHLY RECOMMEND the Tomato & Basil by Classico.  SOOOOO good!!!!!

Remove the bread from the oven and spoon the meatball mixture into the dish on top of the bread.  Return to oven and bake for 25-30 minutes or until thoroughly heated through in the center. 

I pulled it out at about 25 minutes and covered with the mozzarella cheese and baked it for another 5 minutes or so...PERFECTION!!!!!!!!!

 

I am NOT kidding you when I say that this is one of the BEST new recipes I've ever tried!!!  Mr. Spouse says that it's a DEFINITE keeper.  He even saved it for leftovers!!!!   As soon as he took a bite, he said "I love the crunchiness of the bread with the softness of the meatballs."  I don't know about you guys, but I LOVE me some crunchy bread.  He was SO right!  That definitely made the meal!  As you can see, it seriously took little to no effort to prepare.  Mr. Spouse emailed me at work the next day to tell me it was AWESOME as leftovers....that NEVER happens!!!!  I can't wait to try this one again!!!!!!!!

Elvis Would’ve LOVED It

Elvis would’ve loved me…well, that’s what Paula Deen seems to think anyway.  I first saw this recipe about 4 years ago on an episode of Paula Deen...”An Elvis Twist”, I think it was.  She was making some of Elvis’ favorite dishes.  Now, if I would’ve seen the name of this recipe in a cookbook, I’d have turned the page without even looking at the ingredients…meatloaf is NOT one of my favorite meals.  But thank the Lord I watched Paula make it because it looked AMAZING…and it was.  I’ve made this for several friends and they all said the same thing…Y-U-M!!!!! 

CHEESEBURGER MEATLOAF

1 lb. ground beef

1 tsp. House Seasoning {recipe below}

1 medium onion, chopped

1 medium bell pepper, chopped

1 cup grated Cheddar cheese

2 tbsp. Worcestershire sauce

1/2 cup sour cream

1 cup crushed crackers {I used 1 sleeve of Ritz}

1 teaspoon seasoned salt {I used Lawry’s}

2 slices of bread {white or wheat}

 

SAUCE:

1 {10 3/4-ounce} can condensed cream of mushroom soup

1 cup milk

1 1/2 cups grated Cheddar cheese {I used half cheddar, half cheddar/monterrey jack}

Chopped onions, optional {I didn’t add these}

 

In a large mixing bowl, combine meat, sour cream, worcestershire sauce, seasoned salt, and house seasoning.  Use your hands to mix ingredients…time to get dirty!!

{The house seasoning is another Paula Deen recipe…1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder. I made a batch and keep it stored in tupperware in the pantry…it tastes good in EVERYTHING!}

Toss in the veggies and mix.

Now add the cheese.

Now for the crackers.  I usually use a whole sleeve of Ritz crackers which works out to be a cup.  I toss ‘em in a freezer ziplock and crush them with a rolling pin :) LOVE IT.

 

Combine thoroughly…

Place the two slices of bread on the bottom of a 1 1/2 qt. loaf pan.  DO NOT eat the bread!!!  You’re just using it to soak up all the grease :)  I might’ve learned this the hard way…just sayin’ ;)

Now place the meatloaf mix on top of the bread slices and bake at 350 for 45 minutes.

Meanwhile, time to make the sauce!!!   Combine soup, milk, and cheese in a saucepan.  I’ve made the sauce with cream of mushroom & cream of chicken and they both turned out AMAZING.  SO, if you’re out of one, use the other!!! 

Stir often and cook on medium heat until cheese is melted.

Remove meatloaf from heat and top with sauce.

This is definitely not yo’ momma’s meatloaf!!!  I can guarantee that if my mom used this recipe growing up, meatloaf would’ve been my FAVORITE meal.  I don’t know what it is about all the flavors mixed together, but I promise it tastes AMAZING…truly!!!  And you HAVE TO eat it with the sauce because that’s just like the cherry on top!!!! TO.DIE.FOR DELICIOUS!!!!!

 

This is a dish with quick prep time and little effort…other than the effort it takes to mix everything {but the sauce} by hand.  You won’t be disappointed!!  I’m pretty sure Elvis would’ve loved eating dinner with us {for this meal, anyway} ;)

Easy As Pie

Never understood the whole “easy as pie” saying, but this pie is E-A-S-Y in every sense of the word!  This is one of Mr. Spouse’s absolute FAVORITES because it’s THAT good!  If you’re a fan of anything taco…much like us…you’ll LOVE this one! 

TACO PIE

1 lb. ground beef

1 packet taco seasoning {we use McCormick’s}

Refried beans {we use Gebhardt}

3 flour tortillas, cut into 4ths

Salsa or Picante Sauce {we use PACE}

Shredded cheese {we use colby & monterrey jack}

Shredded lettuce

1/4-1/2 cup green onions, chopped

Brown your meat & drain.  Return to saucepan & add taco seasoning, 3/4 cup water, & stir and simmer until most of the water evaporates.  Meanwhile, cut your tortillas into 4ths and place 4 slices in a pie dish.  Now, you don’t have to cut your tortillas into 4ths, but this makes serving SOOOOO much easier.

Place the tortillas close together so that all edges touch and then spread with a layer of refried beans {to taste}…

And top with a layer of taco meat.

Now repeat the process…tortillas, refried beans, & taco meat.  Your last layer should be the remaining tortillas.

Cover with salsa/picante sauce {to taste}.

Top with cheese and bake at 350 until bubbly OR take a shortcut and microwave until the cheese is melted.  I’m sure you can guess what I prefer ;)

 

After cheese is melted, top with shredded lettuce & green onions.

Serve with sour cream and any other fixin’s you think I forgot!!!!! 

SO.FLIPPIN’.GOOD.

Trust me ;)