Cheesy Chili Mac

The weatherman just said 'cold & chilly night' and 'snow' all in one sentence. I don't like it … at all. This North Dakota girl isn't ready for the 's' word! 

I will admit though, one nice thing about the cold is all the delicious warm comfort food. I threw this chili dish together yesterday and was quite pleased with it. It has been approved by The Hubby and The Father-in-law so I hope you enjoy it as well. **Notice how I combined our favorite foods : Meat & Pasta!! 

Cheesy Chili Mac

What You Need:

Ground Beef - 1 Pound

Noodles - 7 oz {noodle of your choice I used Rigatoni}

Chili Powder - 1 Tablespoon

Rotel Diced Tomatoes & Green Chilies - 1 Can

Stewed Tomatoes - 1 Can (15 oz) Drained

Sliced Olives - 1 Can (4 oz) Drained

Pinto Beans - 1 Can (15 oz) Drained

Chopped Onion - 1/2 of Onion {I used the equivalent in minced onion}

Minced Garlic - 1/2 tsp.

Velveeta Cheese - 1/2 Pound

What To Do:

Brown beef with onion and garlic. Drain any excess grease from meat. At the same time boil your noodles according to package directions & drain. Next, in a large pot or crockpot combine all ingredients, heat until the cheese melts and the chili is heated throughout. 

Now bundle up and enjoy your warm bowl of Chili Mac! 

Linking up for Taste of Tuesday with Ashley & Jessica

Taco Ring - Super Easy!

Need something to make for supper that is SUPER easy but still tastes good? I have the perfect Taco Tuesday recipe for you! 

Taco Ring

What you Need:

:: 2 Packs Crescent Rolls

:: 1 lb hamburger (browned & seasoned with your favorite taco seasoning)

:: 1 Cup Shredded Cheese

:: Whatever Taco Toppings you like 

     .:{Taco Sauce; Sour Cream; Salsa; Guacamole; Olives; Extra Cheese … etc.}

Directions:

Preheat oven to 375. Line a baking sheet with tinfoil and start overlapping the thicker part of the crescent triangles to form a circle. Spread your meat along the thicker part of the crescent rolls you just laid out, top with cheese. Now fold the smaller part of the crescent rolls over the meat and cheese. Bake in the oven for 10-15 minutes or until the crescent rolls are golden brown.

Enjoy!

Guac Mayo

I literally just whipped this up and didn't take any fancy photos and ate it with crackers and sandwich meat because our bread was moldy; but that is all beside the point because this Guac Mayo is Amazing!!

I have recently gotten into Penzeys Spices and this was a recipe in their newest catalog. Avocados have really grown on me this year and I thought this sounded delicious! 

So Here is What You Need:

• 1/3 Cup mayonnaise (light works fine)
• 1 large avocado, peeled, pitted and cut in chunks
• 1 TB. freshly-squeezed lime juice (juice of 1/2 lime) {Mine wasn't fresh just the bottle stuff will work}
• 1 clove garlic (or 1/4 tsp. PENZEYS MINCED GARLIC)
• 1/4 Cup chopped fresh cilantro, use more or less or none to taste {I used dried Penzeys cilantro}
• 1/4-1/2 tsp. salt, to taste
• 1/4 -1/2tsp. GROUND CUMIN, to taste {I used Penzeys Chile Powder}
• {I also added about 1/4 tsp. of Penzeys Mural of Flavor because that stuff is good on anything}

That is it -- I just mashed the avocado with a fork and mixed it all together. If you want it creamier you could always put it in the food processor or blender for more blended mayo. 

I can't wait to try this on bread or even with a burger!! 

Bon Appétit! 

Photo Credit