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Wednesday, April 29, 2015

Fiesta Mac

All of the spicy, hearty flavors of Mexican tossed into macaroni and cheese!
It really doesn't get any better.

After being gone two days late last week, getting ready for a HUGE garage sale this weekend, t-ball starting for our oldest and just the regular hum-drum of each day, I am feeling really behind.

My house feels like its in disarray, my meal planning isn't quite up to snuf and the laundry is overflowing.  Nothing gets me more frazzled than disorganization!

So yesterday I pulled out hamburger meat to thaw and hoped that inspiration would come before it turned to mush on my counter.

Thankfully I didn't have mush.

I'm also working on a new budget friendly meal planning post using Aldi's products, and after I made this dinner I've pretty much decided it will be put on the list.  It's easy, fairly cheap, beyond tasty and is great reheated as leftovers {hello....lunch the next day!}

My daughter said three times during dinner last night, "Mom, this is really, really good!"

Speaking of that meal planning post, is there anything else you want to see?  Breakfast dishes?  All dinners?  Kid friendly snacks?  All three?  Let me know!

Even for my kids who sometimes turn up their noses at chunks of tomatoes or even something with a bit of spice {even though, I cook with it often}, they gobbled this right up.

And I think I know why.

I kept telling them that we were having "fancy mac and cheese" for dinner and it would kind of taste like "tacos".

They fell right into the trap.  Because if there is anything that kids love more than their mama, it's mac and cheese.

Try this one soon!

And stay tuned for the fun meal plan!  Plus a few other goodies coming your way - Glazed Coconut Buttermilk Bundt Cake {tongue twister!}, a cookbook giveaway and a photo loaded recap of my trip to Chicago.

Fiesta Mac
Print this Recipe!

1/2 lb. penne pasta
1 lb. ground beef
1 can diced tomatoes and chiles
2 c. milk
1 1/2 c. water
2 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1/4 c. sour cream
1 t. chili powder
1 t. salt
1 t. pepper
1/4 t. red pepper flakes

1.  In a large stockpot combine water, milk, dry pasta and salt.  Bring to a low boil, continuing to stir, until noodles starts to cook and liquid mixture starts to bubble and thicken.
2.  Meanwhile in a skillet cook the ground beef, then drain off the fat.
3.  Add in the diced tomatoes/chiles, chili powder, pepper and red pepper flakes to the cooked beef.
4.  When the noodles are cooked in the milk/water mixture, stir in the cheddar cheese and sour cream. It should be semi-thick and creamy.  Fold in the ground beef mixture.
5.  Pour the combined mixture into a greased 9x13 baking dish topping with mozzarella cheese.
6.  Bake at 350 degrees for 20 minutes or until heated through and golden.
7.  Top with your favorite "taco" toppings - salsa, tomatoes, guacamole, sour cream, etc.

Would you like to comment?

  1. Gina | Running to the KitchenApril 29, 2015 at 8:10 AM

    I didn't think mac and cheese could get any better but this might do just that :)

  2. I'll have to show this one to my sister - she's always making pasta and her kids love tacos! Can't wait for your Aldi budget planning post - I'd be most interested in breakfast ideas :D

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  4. Yes!! I think my kidos will gobble this up too. Going to add this to my must try list. Thank you!

    Thank you also for linking up at the May Country Fair Blog Party! http://new.inlinkz.com/view.php?id=508275

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  6. I was drawn back to this recipe again today. I don't know if I have told you this before Ally but I love your recipes. They fit well with the way I cook and bake.

  7. Thanks Val! You're sweet. Love your blog as well! Still waiting for the perfect time to try your overnight salad.

  8. Memorial Day weekend is just around the corner... I make the salad a lot and between that and my shrimp dip - those two items are almost just expected to come to any family or friend get together ;)