Creamy Taco Pasta

I saw this recipe and thought that it sounded delicious! And, well... I was right! It is so good and pretty quick and easy to make. This is a great dinner for a quick meal. This turned out so good, I had seconds, and could have easily have eaten a third plate of it. I can safely say that I LOVE this!

Enjoy!

Creamy Taco Pasta
1 (12-oz) pkg. gluten-free pasta
1-1⁄2 lb ground beef
1 sweet onion, chopped
2 cloves garlic, minced
1 Tbsp. chili powder
1 Tbsp. ground cumin
2 (14.5-oz) cans diced tomatoes
1 (8-oz) pkg. cream cheese, cubed
1 C. shredded mozzarella

Cook pasta according to package directions. While pasta is cooking, brown beef, onion, and garlic in a large skillet over medium heat. Drain; stir in chili powder, ground cumin, tomatoes, and cream
cheese. Cook 5 minutes or until creamy; stir in cooked pasta. Season with salt and pepper. Sprinkle with mozzarella cheese just before serving.
Original recipe: emeals

Queso Taco Pasta Bake

I saw this recipe floating around Pinterest. I decided to give it a try tonight. I did motif it some, to meet my needs, but it was VERY good!! 

Queso Taco Pasta Bake

4 Tbsp. unsalted butter

1/4 C. all purpose flour (gf)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1-1/2 C. almond milk (recipe called for chicken broth)
1-1/2 C. shredded cheddar cheese
1/2 C. prepared mild salsa
1 C. finely chopped onions
1 Tbsp. minced garlic
1 lb. lean ground beef
1/2 tsp. salt
1/4 tsp. ground black pepper
1- 10 oz. can Rotel tomatoes, mild
1 Tbsp. ground cumin
1 Tbsp. lime juice
3/4 lb. small pasta of your choice (gf)
2 C. shredded cheddar cheese

Preheat oven to 350 degrees, and lightly spray a 9×13 inch baking dish with cooking spray.
Place butter into a medium pan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 seconds until bubbly. Slowly whisk in milk or broth until smooth. Increase heat to high while whisking until thickened, approximately 3-5 minutes. Stir in cheese and salsa, turn off heat and set aside. Brown ground beef, when almost done browning, add salt and pepper, onions and garlic. Drain, if needed. Then, add tomatoes, cumin, and lime juice, stir to combine. Cook pasta according to package directions and drain. Transfer beef, noodles and queso to casserole dish. Top with shredded cheese. Bake for 25-30 minutes until cheese is melted. Serve warm.

Original recipe: PickyPalate

Hamburger Potato Casserole

Our temperatures have finally dropped some and nice during the day and we are having cool evenings. The weather has been perfect! Only downfall... the pollen levels are so high. So, I am not feeling so hot, to put it nicely. This achy body did not want to get up and make anything for supper, but the littles seem to get hungry and need to be fed.

Hamburger Potato Casserole

1 lb. ground beef
2 to 4 potatoes (depending on how thin slice) uncooked
3/4 C. diced onion
1 clove garlic, minced 
1 Tbsp. dried parsley
1 tsp. garlic salt
1 tsp. onion powder
A few pinches of pepper
1 can cream of mushroom soup  (gluten free)
1 C. shredded cheese

Preheat oven to 375 degrees. Brown the meat in a skillet. Add the onions and the seasonings. While the ground beef is cooking, slice the potatoes. Spray the casserole dish, and then line the bottom with the sliced potatoes. When the meat is almost brown, add in the fresh garlic. Add in the can of cream of mushroom soup. Mix well. Put half of the soup mixture over the first layer of potato slices. Then add another layer of potatoes. Then scoop the remaining amount of the mixture on top of those potatoes. Cover the dish with foil. Bake about 45 minutes to an hour, or until potatoes are cooked through. When potatoes are fork tender, remove foil and sprinkle the cheese on top and cook again until the cheese is melted.

Original recipe: PureLifeandtheloveoffood