Mexican Spaghetti

My husband said to me the other day, "You know, they keep making taco this and taco that, but I have never seen anyone do spaghetti that way".  I said, "you mean taco spaghetti with like sour cream and warm wilted lettuce, oh YUM".   He explained he meant like a "Mexican spaghetti".  So I listened to the man, and as I listened I was working out in my head how I would make this if I were to write the recipe.  However, he seemed to have an exact idea, and it was just what I was thinking.  So, either we have been married to long, or we are simply two halves to one whole.  Aww.....!

I have Cody's Favorite Enchilada Casserole, which is fantastic.  Just ask Cody :)  But this is different. No toppings, and such, just a few mixed up ingredients, that work beautifully together.  I loved this so much more than I thought I would, which is SO exciting.  You parents ,or grandparents with busy kids, needing kind of a quick, make ahead, freeze ahead, dish, need to check this one out for sure.  It is easy, you probably have most of the ingredients in your pantry and it takes as long as it does to cook spaghetti and melt some cheese.  You can't go wrong.

Here is what you will need:
1 lb spaghetti, cooked and drained
1 lb ground beef
1 envelope taco seasoning
1 can chili with NO beans
1 10oz. can of Ro-Tel
2 cups tomato sauce
2 cups grated cheddar cheese

Cook and drain pasta, put back into the pot, then set aside.  Preheat oven to 350.  In a deep skillet, brown hamburger.  When it is halfway done, add taco seasoning.  If you need to drain off grease, do that when the hamburger is all browned up.  Add in chili, ro-tel, and tomato sauce.  Mix until all combined.  Add it to the pot of already cooked pasta and mix completely.  Pour into a casserole dish sprayed with nonstick cooking spray and then sprinkle the top LIBERALLY with cheese.  Bake for 20-25 minutes, until cheese is melted and it is heated all the way through!

Add a salad and some tortilla chips and call it dinner!  Didn't I tell you this was easy?!

Your "does this qualify as fusion cooking" Chefwannabe

Fiesta Taco Dip

Hola!  Again, I have to stop there.  It is the limit of my Spanish writing abilities.  Does this recipe even qualify as Spanish?  I doubt it. 

I am a fan of Mexican food in general.  I like authentic Mexican food but I got to tell ya, and I am not ashamed, I am a bigger lover of Americanized Mexican food.  Does that make sense?  Does it make me a horrible person?   Like I said, I love authenticity in food, especially Italian food, I DEMAND it, usually.  Mexican food, not so much.  However, give me a good dip, a fat burrito, maybe even some loaded nachos and  a sombrero, and I can rock it! 

Wait, did I actually forget to say a corona with lime?!?  I am failing..........fast!

Regardless, this recipe is awesome, and it is a recipe from my bestie, Mel.  She used to bring this to my house for parties, or make it on long nights when we would stay up talkin' girl stuff and devour a boatload of this stuff!   This is an easy dip, no bake, no fuss, just a few ingredients and it will please a crowd for sure! Grab a back of tortilla chips and you are out the door!  Here is the recipe..

1 8oz pkg softened cream cheese
1 8oz jar of taco SAUCE 
1-2 cups shredded cheddar cheese (fine shred)
2 roma tomatoes, diced
1 4oz can of green chili's
1/2 cup black olives (optional)
1/2 cup green bell pepper, diced (optional)

In a bowl combine cream cheese and taco sauce with your hand mixer.  Mix until creamy and light.  Spread mixture into approximately a 9x9 baking dish or casserole.  I used a round, you can use round or square.  Now cover the top with your grated cheese and refrigerate 30 minutes.  Sprinkle the rest of your toppings on top.  I like to put the green chili's on the outside in a ring to just make it prettier.  I did not use olives and green peppers on mine but those toppings are optional.  Refrigerate until ready to serve. 

I would not make this WAY ahead or you risk the tomatoes going mushy in the refrigerator.  I loathe mushy tomatoes!!  OR, as I did tonight, just put the cheese on top and save the rest of the toppings until just before you serve.  I need one for Tuesday so that is what I did as well. 


Enjoy this easy, yummy dip!!

Your "I love pickys" Chefwannabe

Easy Nacho Dip

It is no secret.  I am a nacho fanatic.  Some people say, "oh chocolate is my weakness" or "I just can't live without my bowl of ice cream every night".  Not me.  It is nachos.  I of course don't eat them every night or even every week but they are my happy place on a plate.  Cheese, meat, tomatoes, onion, avocado, sour cream, salsa, more cheese, MORE sour cream, MORE guac......my mouth is watering.

Anyway...the point is, I consider myself a bit of a nacho snob.  I like what I like, and by the way, don't try sneaking in beans of ANY kind, no olives either, you got it?  I decided I wanted a dip, a dip that embodied all that is "nachos".  I mean I wanted to dip a chip in think to myself, "omg this tastes like a chip full of nacho stuff".  Do I think this recipe is probably the first of its kind, probably not.  But it is the first of its kind in my world.  I have had 1,000 variations of this dip but my combo rocks.  It is 3 ingredients, and you are done.  Awesomesauce, eh?

With the Super Bowl upon us, which of course I won't be watching, I just thought it would nice to give guests those nachos they are so hoping you will have, without all the bother of all those toppings!  in fact, I think it is likely you may have everything you need in your pantry already for this recipe!  So here it is, my EASY Nacho Dip!

16 ounces Velveeta cheese
1 can ro tel (I used mild)
1 can chili with no beans

Heat all ingredients on low until cheese is melted.  EAT. I suppose you could also put this in a crock pot.  Yea, you could!  I would say it won't take much time and to be careful you don't overdo it.  Use one of those small crock pots maybe to keep it warm during the game!  Really accurate info there eh?

See how easy this is?  I wasn't kidding.  And for the record I tossed the cans before I looked at the ounces.  Just use the standard size, not the jumbo's or tiny ones.  You will want to make a double batch because we have been eating on this for 3 days now and it is better than it was the first day.  No seasoning, no spices, no fussy, mussy, stuff.  It is so good, cheap and cheerful too!

Enjoy your NACHOS!!

Your "nachos are love"chefwannabe