One Pot Cheesy Taco Pasta

I have already expressed my love for casseroles.  Is there any doubt I would also love one pot dinners?  I do have a couple of these I make on a regular basis, but I thought I would try something new.  It was Tuesday, after all, and around here that means TACOS!!  So, I tried this recipe.  It did not disappoint.

Here is the original link:
Cheesy One Pot Taco Pasta

Seeing that I live in Canada, sometimes the conversions can throw me for a little loop.  For example, she said to use a one ounce packet of taco seasoning.  My packet was 35 grams, and the conversion should have been closer to 28 grams.  Whatever.  I threw the whole packet in there.  Also, I only used the 1 lb of ground beef the recipe called for.  I felt it could have had more beef in it, so next time I am upping that to 1.5 lbs of ground beef.  Below, is how I made it (or what I figure works best) - with my conversions.

Cheesy One Pot Taco Pasta

• 1.5 lbs lean ground beef
• 1/2 tspn salt
• 1 packet Old ElPaso taco seasoning (I used mild)
• 2.5 cups water
• 1 small jar mild salsa
• 4 cups uncooked rotini pasta
• 1.5 cups cheddar cheese

Directions:

1. Cook ground beef and season with salt.  Drain grease.
2. Add taco seasoning, stirring until combined.
3. Add water, salsa, noodles, and bring to a boil over medium high heat.
4. Stir, cover, and reduce heat to a simmer.
5. Cook until pasta is tender.  This took me closer to 30 minutes.
6. Turn off heat, add cheese and stir until melted.

Here are the ingredients I used.  I really appreciated that this recipe had so few ingredients.  I love that!  Yes, I did use that whole jar of salsa.  The original recipe called for a cup.  I misread it and added a jar.  I would do it again next time too.  It seemed to need the moisture.  I also realize those noodles I used are smaller than actual rotini, but we liked it.

After my beef was cooked, and I added in the pasta, I felt like 2 cups of water wasn't enough.  It turned out I was right.  It could be because I essentially used more pasta because the 8 ounce conversion of rotini worked out to be 4 cups.  This pasta is smaller, so I knew 4 cups would probably equate to a bit more than the 8 ounces, but I would rather make too much than not enough.  I ended up adding more water to my mixture about halfway through cooking.  Don`t worry - all that moisture gets absorbed by the noodles!  It did take me longer to cook than I expected.  After 15 minutes, the noodles were still not fully cooked, so I just kept cooking until they were.

Here it is all done!  It`s kind of like a Hamburger Helper concoction.  See what I mean about the ground beef?  More was required.  Most likely due to my extra noodles.

I took a handful of whole wheat Tostitos and crunched them up on top of each serving.  It was really good.  I knew my kids wouldn't like guacamole, or anything too spicy and I knew I couldn't go wrong with tortillas.

This recipe got a thumbs up from both my boys and my husband.  The kids are the hard ones to please, but surprisingly, even the little one ate it with no complaints.  It especially helped that I served it with tortilla chips.  Pinner Approved!

What to search for on Pinterest: One Pot Cheesy Taco Pasta, or see link above

Pros: Few dishes, few ingredients, fast, tastes great

Cons: NONE

Would I make this again? YES

Pumpkin Chocolate Chip Muffins

What to do with left over pumpkin? I had some from another recipe I was trying out, so I decided to go to my tried and true pumpkin muffin recipe.  I really like this recipe because I have healthified it somewhat and it doesn't take a whole can of pumpkin, so it's perfect for using up those leftovers.

Here is my recipe:

Pumpkin Chocolate Chip Muffins

• 1 cup of coconut sugar
• 1/4 cup of melted coconut oil
• 2 eggs lightly beaten
• 3/4 - 1 cup of canned pure pumpkin
• 1/4 cup water or milk
• 1 cup unbleached flour
• 1/2 cup whole wheat flour
• 1 tspn baking soda
• 1/2 tspn salt
• 1/4 tspn ground cloves
• 1/2 tspn cinnamon
• 1/4 tspn ground nutmeg
• 3/4 cup of milk chocolate chips

Directions:
1. Preheat oven to 350 degrees.  Line muffin pan with paper liners.
2. Combine sugar, oil, eggs, and water (or milk).  Set aside.
3. Mix together flours, baking soda, salt, and spices. 
4. Add wet mixture to dry just until combined. Stir in chocolate chips.
5. Bake for 20-25 minutes until toothpick comes out clean.
6. Let sit in tin for 5 minutes, then transfer to a cooling rack.

I use coconut sugar for most of my regular baking. That is why my sugar, oil and egg mixture is pretty dark.   I only used 3/4 of a cup of coconut sugar, and I don't notice a difference in flavour. 

After you have that combined, you just need to add your pumpkin and water or milk.  This day, I simply used water.

Once you combine your wet and dry ingredients, the batter does seem a little thick.  Not to worry, it all works out in the end.  Only combine until all the flour is absorbed into the mixture.  Then stir in your chocolate chips. 

Here are my muffins before going into the oven. Not too pretty, I know.



I baked mine for exactly 22 minutes.  20 minutes is probably enough for most ovens.  Mine always seems to need that extra couple minutes.  Do not over bake because they will dry out.

These muffins aren't the prettiest muffins, but they are a healthier version without skimping on flavour!  We love these muffins around here and I do make them frequently.