Creamy Taco Mac

Source: Annie's Eats

Ingredients:

1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning (See note below)
3 oz. cream cheese
½ cup sour cream
1 cup shredded cheddar cheese
Salt and pepper

Directions:

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Stir in cheddar cheese just until melted. Remove from the heat and top with extra shredded cheddar cheese, if desired.

Note: I used homemade taco seasoning, found here. I’m sure store-bought taco seasoning would be fine, but I recommend trying the version on Annie’s Eats!

Cheesy Chicken Tortilla Soup, Michelle

1 stick margarine
8 chicken bouillion cubes
6 c. water
3/4 c. flour
1 c. milk
1 c. salsa
3 chicken breasts(cooked and cubed)
6 drops hotsauce
1 c.sour cream
1 lb. Velveeta cheese(cubed)

Topping:

Grated cheddar cheese and chips

Melt butter in large kettle. Dissolve 8 bouillion cubes in 6 cups of water in the microwave, then add water and bouillion cubes to the melted butter in the kettle. Mix flour and milk together in separate
bowl. Add to kettle. Mix well until smooth. Add salsa,chicken, hot sauce, sour cream and
velveeta. Stir until smooth and all the cheese is melted. Bring to a slow boil, stirring constantly so it doesn't scorch as it thickens. Serve topped with cheddar cheese and chips. Makes 10 plus servings.
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Taco Soup, Kim

Put the following in the Crock Pot for 8 hours)
1-2 lbs. of group beef or turkey, browned with an onion
1 package Hidden Valley Ranch dressing mix
1 package Taco Seasoning
1 can corn
1 can Ranch Style Beans
1 can pinto beans
1 can chopped green chiles
2 cans stewed tomatoes

Serve with cheddar cheese on top, and with crackers or cornbread.

Potato Cheese Soup, Stef

4 medium potatoes, peeled and cut into 1 1/2 in cubes

1 cup chopped celery

1 cup chopped onion

1 cup chopped carrots

(all cut 1 1/2 inches)

1 quart chicken broth

1/4 tsp marjoram

1/2 tsp salt or seasoned salt

pepper

1/2 lb Velveeta cheese

Cover vegetables in stockpot with chicken broth. Cover and boil 15-20 minutes until vegetables are soft. Pour ingredients into blender and puree until smooth. Return to saucepan and adjust seasonings (I didn't adjust). Add cheese and cook on low, stirring frequently, until cheese is melted.

Enjoy!

I quadrupled the recipe, so what you have is what this recipe makes - seems like it may serve 4-6. I don't think I've ever made a single recipe - always doubled. My mom used to make this for us growing up and I always associate it with a "special" day - looking back tihs was a lot of food, but the memory of this soup is always associated with cold winter days when she'd serve this with cheeseburgers cooked in the broiler - it's a wonder we weren't obese - though it's PLENTY hardy to serve as a meal of its own with a salad. Enjoy

Marvelous Shells and Cheese

16 oz pasta shells
8 oz Velveeta cheese, cubed
2 c. fat-free cottage cheese
1/3 c. skim milk
1 can cream of onion soup
3 c. shredded Mexican cheese
1/4 c. margarine, melted
2/3 c. dry bread crumbs

1. Cook pasta. Meanwhile, in large saucepan, combine Velveeta and milk. Cook and stir over low heat until melted. Remove from heat. Stir in cottage cheese and soup.

2. Drain pasta and add cheese sauce. Stir until coated. Transfer to 9x13 greased baking dish. Sprinkle with Mexican cheese. Toss bread crumbs with melted butter/margarine; sprinkle over top.

3. Bake uncovered at 350 for 30-35 min. or until heated through.

Alfredo Sauce, Kristie

8 oz. cream cheese
3/4 shredded Parmesan cheese
1/2 c. margarine or butter
1/2 c. milk

I double this recipe and add more milk(I think double amount) because it can get pretty thick.

Pour ingredients in pan on medium heat until dissolved. Great with grilled chicken breasts or shrimp.

Lasagna, Kim

1 lb (16oz) ground beef
2 jars tomato basil spaghetti sauce
1 pkg. lasagna noodles
2 (12 oz) cartons cottage cheese (I use more like 1.5)
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
2 Tbsp. parsley flakes
1/2 c. grated Parmesan cheese
1 lb. Mozzarella cheese sliced

Brown meat slowly. Spoon excess fat. Add spaghetti sauce. Simmer uncovered for 30 min. Stir occasionally. Cook noodles in boiling water until tender. Drain, rinse in cool water.
Combine cottage cheese with next five ingredients. Place noodles, meat mixture, sliced cheese, and cottage cheese mixture in a 13x9x2 in. pan in layers. Cook at 375 degrees for 30 min.