Taco Tuesday sure is delicious this week!

I decided to try something different because not only was it Taco Tuesday but it was also my daughter Stella’s birthday!

We call her Spaghetti Stella because this kid loves a big ol’ plate of spaghetti so she requests it on her birthday every year. I try to come up with a different recipe to make it fun, so this year I combined spaghetti with another family favorite- tacos to make Taco Spaghetti! It turned out amazing and everyone gobbled it up. Even better it is made in just one large pot so it is easy and saves on clean up! 

Print

One Pot Taco Spaghetti

Makes 4 servings

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef or pork
• 1 1 oz packet taco seasoning
• 1 cloves garlic minced
• 1/2 cup yellow onion diced
• 1 15 oz can crushed tomatoes
• 1 can rotel tomatoes mild
• 2 cups water
• 8 oz uncooked spaghetti
• 1 cup shredded cheddar cheese
• 2 tbsp green onions diced

Instructions

• Add ground beef to a large deep skillet and cook over medium heat, crumbling, until browned. Drain fat.
• If needed add a swirl of olive oil to the pan then add diced onion and garlic, stirring until fragrant.
• Now add the 2 cups of water, taco seasoning, and 8oz (1/2 a box) of spaghetti noodles.
• Pour both the can of Rotel tomatoes and the can of crushes tomatoes on top of the noodles and toss to coat.
• Cover with a lid and simmer over medium low heat for 15 minutes.
• Remove the lid, take off the heat, and stir well.
• Top with one heaping cup of shredded cheddar cheese.
• Sprinkle on chopped green onions.
• Scoop on to plates and serve hot.

Add ground beef to a large deep skillet and cook over medium heat, crumbling, until browned. Drain fat.

If needed add a swirl of olive oil to the pan then add diced onion and garlic, stirring until fragrant. 

Now add the 2 cups of water, taco seasoning, and 8oz (1/2 a box) of spaghetti noodles. 

I use both crushed tomatoes and Rotel diced tomatoes in this recipe.

Pour both cans of tomatoes on top of the noodles and toss to coat. 

Cover with a lid and simmer over medium low heat for 15 minutes. 

Remove the lid, take off the heat, and stir well. 

Top with one heaping cup of shredded cheddar cheese. 

Sprinkle on chopped green onions.

Want to taco ’bout it?

Scoop on to plates and serve hot. 

Happy Taco Tuesday, friends! Hope you enjoy this awesome meal as much as we did!

The post One Pot Taco Spaghetti appeared first on For the Love of Food.

Happy Cinco de Mayo! 

This Mexican celebration is a huge deal here in San Antonio so I thought I would make a meal worthy of such a party! This easy to assemble casserole is made with tortillas layered with rice, beans, cheese, and salsa chicken or pork. Cut into “cake slices” and serve sprinkled with toppings!

Print

Cinco De Mayo Taco Cake

Ingredients

• 5 large burrito sized tortillas
• 2 cups cooked meat {I like shredded chicken or pork carnitas}
• 1 1/4 cup salsa
• 1 1/2 cups cheddar cheese shredded
• 1 cup Mexican rice cooked
• 1 cup refried beans warmed
• sliced olives for garnish
• tortilla strips for garnish
• sour cream for garnish

Instructions

• Preheat oven to 350 degrees.
• Add 1/4 cup salsa to the bottom of an 8X8 baking dish. Spread to cover.
• Pour remaining salsa into bowl of pork and stir to coat.
• Spread a tortilla with refried beans and place in the baking dish.
• Top with a scoop of rice, spreading to cover.
• Next, add a couple spoonfuls of pork then top with a handful of cheese.
• Repeat these steps four more times.
• Bake for 10 minutes until cheese is melted and cake is heated through.
• Top with a sprinkle of sliced olives, tortilla strips, and a drizzle of sour cream if desired.
• Cut into portions and serve warm.

The post Cinco de Mayo Taco Cake appeared first on For the Love of Food.

Print

Crunchy Taco Pizza

Makes 4 servings

Ingredients

• 1 Mama Mary's® Pizza Crust
• 1/2 cup taco sauce
• 1 lb lean ground beef
• 1 tbsp taco seasoning
• 2 cups cheddar cheese shredded {I used Cabot® Cheese white cheddar}
• 1 1/2 cups tortilla chips crushed
• 1 tbsp olive oil {I used Filippo Berio®}
• optional toppings: shredded lettuce chopped tomato, diced onion, sliced olives, sour cream, and salsa.

Instructions

• Preheat the oven to 400 degrees.
• Heat a large skillet over medium heat and add ground beef.
• Stir and crumble then add taco seasoning.
• Cook until browned and cooked through then drain if needed. Remove from heat.
• Now prepare your crust. I place one large Mama Mary's crust on a baking sheet.
• Brush olive oil all over the crust.
• Now pour on taco sauce. I use about 1/2 cup.
• Spread evenly all over the crust except for the edges.
• Now add ground beef and spread all over.
• Sprinkle on crushed {or broken} tortilla chips.
• Top with lots of shredded cheddar cheese.
• Bake for 10 minutes or until browned.
• Remove from the oven and top with your favorite toppings like chopped lettuce, tomatoes, onions, olives, sour cream, and salsa.
• I serve my pizza with a family size side of refried beans.
• Cut into slices and serve.

The post Crunchy Taco Pizza with Mama Mary’s® appeared first on For the Love of Food.

Check out my tips on : How To Roasted Veggies

 

 

Here are two of my favorite Cinco de Mayo enchilada recipes:
Pioneer Woman’s Perfect Enchiladas
Creamy Chicken Enchiladas

The post Roasted Sweet Potato Taco Salad with Avocado Creme appeared first on For the Love of Food.