Jon mentioned the other day that he missed hamburger helper. Then it hit me- add some pasta to the chili and thicken the sauce.
It was a home run. :) Super easy and delicious.
I hope your summer is going well and you are staying cool! And hopefully, you haven't been carried away by a waterspout like the one we had in our neck of the woods this week:
A local dolphin tour business re-posted this photo of the waterspout. I couldn't tell you who took the photo, but it's a great shot of the action. I didn't actually get to see this water tornado, but the girls at work could see it from the parking lot. They tell me it was so clear and clean it was unbelievable.
Jon and I go to the beach often and check up on our turtle babies. They should be hatching some day soon. Hopefully we will get to see them make their way to the Big Blue! If we do get the opportunity to see the miracle, I will try to capture it on film. So fingers crossed and prayers said :)
Here's to you and your culinary adventures, friends. Cheers!
Taco-Chili Skillet
Serves 6-8
8 oz pasta (I used gf shells)
1 lb lean ground beef
1 onion, diced
2 cloves garlic, minced
1 envelope taco seasoning + 2-3 tsp chili powder + 1 tsp cumin
1-2 TBS dry ranch dressing mix *
1 can whole corn, drained
1 can light kidney beans, drained
1 can rotel tomatoes
1/3 cup chunky salsa
1/4-1/3 cup beef stock*
Shredded taco cheese, optional
Sour cream, optional
Cook pasta in lightly salted water for 7-9 minutes until almost done. Drain well. Set aside.
Brown ground beef with onion and garlic. Season as desired with salt and pepper. I used Adobo seasoning.
Add remaining ingredients through beef stock. Simmer, uncovered for 10 minutes until thickened. Gently stir in pasta.
Serve with a garnish of cheese and sour cream.
* As always, if you are gf- be sure you are using gf products. Just a heads up, some brands of dry dressing mix and beef stock contain gluten. Read your labels carefully :)
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