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!

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.

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.

Shepherds Pie

lb. ground turkey

1 white onion, chopped

4 carrots, chopped

4 celery stalks, chopped

1 lg can corn

1 cup mushrooms, sliced/chopped

3-4 large potatoes

1 cup dark beer

2 T flour

1 tsp ground thyme

1/2 tsp ground nutmeg

1 T Montreal Steak Seasoning

2 tsp Worcestershire sauce

1 T beef bouillon

1 stick butter

3-4 cloves garlic

1/2 C cheddar, shredded
Cream (optional)

Additional beef broth as necessary.

1. Peel and quarter potatoes.

2. Cover potatoes & garlic cloves with water; Bring to boil for about 15 minutes in salted water.

3. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

4. Sauté onions, celery, and carrots in butter until tender over medium heat (10 mins).

5. Add beer, beef bouillon, Worcestershire, flour, thyme, nutmeg, and Montreal Steak Seasoning. Add salt & pepper to taste. (I like to mix all these ingredients together ahead of time to make sure it all combines)

6. Add turkey and sauté until no longer pink. Add additional beef broth as necessary to keep moist.

7. Stir in mushrooms & corn. Simmer approximately 5 minutes.

8. Mash potatoes & garlic in bowl with remainder of butter and a touch of cream. (Potatoes will be much thicker than if making simply to eat). Stir in shredded cheese.

9. Place turkey mixture in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. **I froze at this point**

10. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.

Notes:

If using ground beef instead of turkey, decrease amount of beef bouillon.

This also works with 1 cup beef broth in place of beer, if desired.

Also - I don't really measure, so feel free to change up the amounts so it tastes great to you

Beef Stroganoff

1 1/2 lbs sirloin steak (I used stew meat instead)

1 large onion

1 clove garlic
1 T butter
1 T Worcestire sauce
1 can tomato soup
1 small can sliced mushrooms (or fresh)
1 cup sour cream

Cut meat into bite size pieces. Brown with chopped garlic, onion and 1 T butter. When brown add 1 T Worchestire sauce, tomato soup, mushrooms, and sour cream. Simmer 1 hour stirring occasionally. Don't let it get too hot as the sour cream will get too thin.

I hope y'all like it as much as I did growing up!

Enchiladas

lb ground beef

1 medium onion

4 cups shredded cheddar or mexican blend cheese

10-12 corn tortillas

1 can Tomato soup

1 can Cream of Mushroom soup

1 can enchilada sauce (I use Old El Paso)

Brown ground beef and drain

Dice onion

Mix soups and enchilada sauce together

Grease 9x13 pan. Dip both sides of tortilla into soup mixture. Scoop heaping "table"spoon (maybe about 4 Tbsp) meat mixture onto shell, sprinkle with onion and cheese. Roll and place seam side down. Repeat.

Pretty simple :)

Top with remaining sauce and any extra meat or onion left. Sprinkle with one cup cheese. Bake, uncovered, 20-25 minutes at 350. Enjoy!!

This reheats great in the microwave :)

From frozen, I would thaw COMPLETELY before heatin