Taco Tuesday

This would have normally went live yesterday, but I just had to wait until today. Why? Because if you do Taco Tuesday at your house, but want to switch it up a bit...THIS is for you!

Not only are you going to get all the flavor of your favorite taco bar, but this is the ultimate "dump and go" or "set it and forget" it supper.

See, we are smack dab in the middle of basketball season at our house. After the 2 week holiday break, last week we were back at in in full force. With 3 practices and 2 games...it was a little hectic. (You gotta remember, with a 2 year old, most things seem more hectic than they actually are. Oh, and I forgot to mention we are also potty training!)



The times of the games vary, and sometimes we can eat before we leave, but for the most part, I need to make sure there is a warm, tasty, hearty meal waiting for us when we get home because I'm going to have some starving boys on my hands. Not Max. He gets a packed supper and eats in the stands while he watches Bruh Bruh do his thing. But the husband and the teenager are quite ravenous by the time they hit the door.

 So, I have been turning to my slow cooker A LOT. I can make sure it's cooking all day and then when we get home and they are chewing on their arms, supper is ready. Last week, it was this. Seriously, if you can brown beef and dump cans...you can look like a rock star with this!

I garnished it simply, but I think it would be terrific with some shredded cheese and other taco toppings too. Lettuce, diced tomato, cilantro...the possibilities are endless!

The boy loves to get the rebound!

I am so proud to be a basketball mom. He has improved so much and absolutely LOVES being on the team. We only have a few more weeks left on the season, so if they are a little hectic and kinda stressful for mom, that is okay...after all, I have my trusty slow cooker on my side!

Crock Pot Taco Soup

1 lb. ground beef, browned

1 (15 oz.) can beef broth

1 (15 oz.) can corn, undrained

1 (15 oz.) can petite diced tomatoes, undrained

1 (10 oz.) can Rotel, undrained

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can kidney beans, rinsed and drained

1 (1 oz.) packet taco seasoning

1 (1 oz.) packet ranch dip mix 

1 TBS dried minced onion

Salt and Pepper to taste 

Combine all ingredients in Crock Pot. Cook on LOW 4 hours. Garnish with sour cream, pickled jalapenos, corn chips, green onions, etc. 

Shared at Weekend Potluck

After the Turkey

Happy November! We are officially two days in...are you dreaming about turkey, stuffing, and gravy yet? If not, you're missing out because I'm drooling just typing that!

I can't help it. As soon as the costumes and candy are put away for another year, I move right into Thanksgiving mode. Okay, I can't lie, in my heart, I'm already singing Christmas Carols, but I do try to enjoy each holiday as they come. And with this food blogging gig, it's important I plan ahead so I can share as many ideas with all of you as I can before the big day.

This one isn't actually for your holiday feast, I created it thinking more about those days after Turkey Day. Sure, for the first couple leftovers are the name of the game. From sandwiches to soups to any other way we can find to use all that turkey, it is a tradition. But on about day  four, I know many of you will be craving something else, vowing not to eat another bite of turkey until November 2016...or at least until Christmas!

I am sharing this super simple, one pot meal, in the spirit of 1. leftover holiday guests you have to feed 2. the need for something other than bird and 3. a meal that will come together quickly on those upcoming days when you're out holiday shopping and completely exhausted come dinner time. It will work for any or all of them!

We are chili lovers, but my boys can not eat a bowl of it without adding some macaroni to it. Me? Not so much. But I always make sure I have some for them, and this is based on the same idea. Chili. Macaroni. Meat. Beans. Cheese. All the same flavors in a hearty, goulash with a kick, type of dinner.

Plan that Thanksgiving menu, but remember to include some ideas for the aftermath when the family is begging for something other than turkey!

One Skillet Chili Mac

1 lb. ground beef

1 small yellow onion, chopped

1 (14 oz.) can diced tomatoes, undrained

1 (8 oz.) can tomato sauce

1 c. extra large elbow macaroni

1 (4 oz.) can diced green chilies

1 (15 oz.) can light red kidney beans, rinsed and drained

2 tsp. chili powder

1/2 tsp. garlic salt

1/2 c. shredded Mexican style cheese

Salt and Pepper to taste

Dried chives

In a large skillet brown beef and onion over medium heat. Drain if necessary. Add tomatoes, beans, chilies, tomato sauce, chili powder and garlic salt. Stir to combine. Add macaroni. Stir. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes until macaroni tender. Turn off heat. Sprinkle with cheese. Replace lid until cheese melts. Garnish with chives.

Shared at Weekend Potluck

Another Early One For The Masses

Here I go again. Breaking the rules. Uh oh...right? Wrong! They are my rules, so I guess I can break them if I want. See, I'm talking about the rule of thumb I have for the blog about being approximately two weeks "out" (as I like to call it) when I test recipes. Meaning, when I try something new, it is about 14 days usually before you see it on here. 

But a couple weeks ago when I shared a preview pic of my Cowboy Spaghetti Casserole, so many of you were begging for the recipe, I decided to share it early. Well, if I thought the masses were calling out for that one, it was nothing compared to when I shared a sneak peek picture of this one. Ya'll were coming out of the woodwork loving it, and pleading with me to share it early. Well, I can only take so much peer pressure before I cave, so here you go! 

You've heard me say it before, but for all the new readers out there, let me repeat myself one more time. Casseroles can be a busy mom's best friend! They are hearty meals that require little effort and/or planning, and are always a hit with the crowd. Plus, many times (like this one) they can be made with things from the pantry and on a very low budget. If you have a lot of mouths to feed, this one will fill them up and stretch a buck! 

I love all the extra protein you get in this one with the addition of beans. For me, that means I can use less red meat, and still fill satisfied after eating it. And satisfied we were! We all went back for seconds and ate until we were ready to burst.

I can't guarantee I will always be able to break the rules and share recipes earlier than I planned. After all, I did make those rules with myself for a reason; and I can't be a total rebel. But if there are times I can make your wish my command, I will certainly try! 

Southwest Casserole

From Taste of Home

1 lb. ground beef

1 lb. elbow macaroni

1 (15 oz.) can light red kidney beans, rinsed and drained

1 tsp. garlic powder

1 tsp. onion powder

1 (6 oz.) can tomato paste

2 (14.5 oz.) cans diced tomatoes, undrained

1 (4 oz.) can green chilies

1 tsp. chili powder

1 1/2 c. Monterrey Jack cheese, shredded

Salt and Pepper to taste

Chopped green onions for garnish

Preheat oven to 375. Grease a 9 x 13 baking dish. Cook macaroni to package directions. Meanwhile, in a large skillet brown beef until no longer pink. Drain if necessary. Season with onion powder, garlic powder, salt and pepper. Stir in tomatoes, beans, tomato paste, chilies, and chili powder. Bring to a boil. Reduce heat. Simmer uncovered for 10 minutes. Drain macaroni. Add to beef mixture. Stir well. Transfer to baking dish. Cover and bake for 30 minutes. Uncover, add cheese and cook 10 additional minutes until melted and bubbly. Allow to sit 5 minutes before serving. Sprinkle with green onions. 

Shared at The Country Cook Nov. 7, 2014

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.