Taco Mac & Cheese

VELVEETA® Taco Mac & Cheese

Recipe Rating:
Prep Time: 5 min
Total Time: 20 min
Makes: 6 servings, about 1 cup each

1 lb. ground beef
1/3 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1-1/2 tsp. chili powder
2 cups (8 oz.) elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product (Mexican), cut up

BROWN meat in large skillet on medium-high heat; drain.
STIR in 2-3/4 cups water, salsa and chili powder. Bring to boil. Stir in macaroni; cover. Reduce heat to medium-low; simmer 8 to 10 minutes or until water is almost absorbed.
ADD VELVEETA; cook until melted, stirring frequently. Garnish with 1/2 cup crushed tortilla chips, 1/4 cup chopped tomato and 2 Tbsp. chopped green onion, if desired.

Ranch style pork chops

This one came from the radio station. I've made it two times and it's delicious! The second time I just cooked the pork chops on the grill and added them!


Ranch style pork chops

Ingredients:
1 tbsp. vegetable oil
4 boneless pork chops
1/2 evap. milk
1 pkg. (1oz) ranch salad dressing
Box of White rice**
1 can (10 3/4 oz) campbells' cream of Mushroom soup
Cooking Instructions:
1. heat oil in skillet. Add chops and cook until browned2. add soup, milk, 1/2pkg salad dressing mix. Heat to boil. Cover and cook over low heat 10 min or until done.3. While meat and sauce are covered. Prepare white rice as suggested on box. Add 1/2 pkg salad dressing mix to water of rice.
Serving Suggestions:
lay rice on plate, put pork chop on top of rice and then pour some of sauce on it.
Additional Comments:
You can also prepare a steamed veggie to go along with it.

**I don't really know what size they were talking about, but I used 2 cups of Minute Rice

Shantyl's Sloppy Joes

Shantyl shared this recipe with me, and I have to admit I was a little hestitant about it with the BBQ sauce, but it was absolutely delicious!! It had the perfect flavor and really you couldn't even tell that they were made with BBQ sauce. Everyone said they liked these better then my old recipe. The best part is they are super easy! Thanks for sharing the recipe Kid!

Shantyl's Sloppy Joes
1 pound hamburger
1/4 cup ketchup
1/2 cup BBQ sauce

Brown the hamburger.
Add the ketchup and BBQ sauce and allow to simmer for a few minutes.

Stuffed Shells

12 ounces (1 box) jumbo pasta shells (approximately 40 shells)

For the tomato sauce
1 28-ounce can peeled plum tomatoes in juice
1 14-ounce can peeled plum tomatoes in juice
2 teaspoons olive oil
3/4 cup roughly chopped red onion
4 cloves garlic, sliced thin
2 sprigs fresh basil
Salt
Pepper

For the stuffing
1-pound bag baby spinach
Salt and pepper
2 teaspoons olive oil, plus extra for serving
2 medium zucchini, halved lengthwise and sliced thin
2 scallions, chopped
2 cups (16 ounces) part-skim ricotta cheese
1 1/2 cups shredded reduced-fat, part-skim mozzarella cheese
2 tablespoons chopped parsley
1/2 cup grated Parmesan cheese
Pinch grated nutmeg
1. Spray a baking sheet lightly with cooking spray. Bring a large pot of salted water to a boil. Add the shells, and partially cook 6 to 7 minutes — they should have started to become tender but will still be firm to the bite. Drain in a colander, and immediately transfer to the oiled baking sheet, spreading them out in a single layer so that they don’t stick together. Let cool.

2. For the sauce, pour the tomatoes into a bowl and mash with your hands, or pulse in food processor to chop. Heat the oil in a large saucepan over medium-low heat. Add the onion and garlic. Cook, stirring, for 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.) Add the tomatoes with juice, basil and 1/2 teaspoon salt. Bring to a simmer, cover and simmer gently 5 minutes. Then simmer very gently, partially covered, until thickened, about 20 minutes. Season with 1/8 teaspoon pepper. Scrape into another container with a rubber spatula; set aside.

3. Add the spinach and 1/2 teaspoon salt to the skillet. Place over medium heat, cover and cook, tossing every now and then with tongs for even cooking, until wilted, 5 to 6 minutes. Drain, and let cool, then squeeze out as much liquid as you can, and chop. Transfer to a bowl; set aside.

4. In the same skillet, heat the oil over medium heat. Add the zucchini and 1/4 teaspoon salt and cook, stirring every now and then, until tender and lightly browned, 5 to 7 minutes. Add scallions during the final 1 minute. Add to the bowl with the spinach. Add the ricotta, the ham, 1/2 cup of the mozzarella, the parsley, 1/8 teaspoon pepper and the nutmeg, and stir to combine.

5. Preheat the oven to 350 degrees.

6. Spoon a thin layer of sauce over the bottom of two 9-x-13-inch baking dishes. Fill the cooked shells with the cheese mixture, about 1 tablespoon per shell, and arrange the shells side by side in a single layer in the prepared dishes. Spoon the remaining sauce over the shells, and then sprinkle each with 1/2 cup of the mozzarella and 1/4 cup of the Parmesan.

7. Cover with aluminum foil, and bake until the filling is heated through and the cheese is melted, 25 to 30 minutes.