Tortellini Taco Bake

He wanted taco's, I wanted Pasta...  A marriage is about meeting halfway, so behold the Tortellini Taco Bake! 

Printable Recipe

Ingredients

1/2 package of cream cheese, softened

2 cups of taco cheese

1 packet of taco seasoning

1 lb ground beef

12oz (ish) of cheese tortellini

Directions

Brown your beef in a frying pan. When complete add taco seasoning (follow direction on back of taco seasoning)

Add your tortellini to a large pot of boiling water. Cook until your tortellini's starts to float, then drain water. 

In a large mixing bowl add your cream cheese and 1 cup of your taco cheese. Mix together.

Once you meat is finished add to the bowl of cheese. Mix together well. The heat of the meat will start to melt the cheese.

After your meat and cheese is mixed together, add your tortellini and slowly fold into the mixture. The tortellini  might be a little fragile so fold carefully. 

Once everything is mixed together, pour into a baking dish and add the remaining 1 cup of taco cheese to the top. 

Cover with foil and cook at 350 degrees for 20 minutes, remove foil and put back in oven for an additional 5-10 minutes until your cheese started to brown.

Chicken Enchilada Soup!

On a cold fall night there is nothing more I want than soup. I was getting tired of the same old stuff, so back to my family roots I went and pulled out a recipe for Chicken Enchilada Soup. The picture above is the basic things you need. You can add whatever seasonings you want to make it spicier.

Printable Recipe

Ingredients
2 cans of black beans
2 14.5 oz cans of diced tomatoes (I blend them because I don't like chunky tomatoes) 
29 oz of Enchilada sauce
26 oz of Cream of chicken condensed soup
1 can of corn
4 boneless skinless chicken breasts
(I added 1 tablespoon of cayenne pepper for a little more spice) 


Directions
Place your 4 chicken breast in a pot of water. Boil approx 30 minutes until chicken is completely cooked. 
While chicken is cooking place all your beans, corn, and tomatoes in a crock pot or a large pot on the stove. Make sure to drain the bean and corn juices. 
In a separate bowl mix together your cream of chicken and enchilada sauce. Once completely mixed together add to your other ingredients.
Once chicken is done cooking, shred and add to pot of all the other ingredients. 
Cook for approx 1 hour so that the soup will thicken and all the flavors blend together. 
Serve with any of your favorite toppings. I used grated cheese, crushed tortilla chips and sour cream!!


:-( Sorry I don't have a finished picture, the soup got eaten so fast I didn't have time to take one.