Since I've been pregnant, I've really neglected this blog, mostly because at the beginning of the pregnancy I was so turned off by all food and so I got out of the habit. However, now that we're almost done, I'm trying to freeze some things we can make easily after baby GIRL comes! This magazine has had a bunch of stuff I'm going to try.
Tonight we tried this recipe from the Taste of Home: Church Suppers magazine tonight. Believe it or not, I found the magazine at the Lowes' checkout! It was good, and my husband said to cook it again. I liked it enough to make again, especially because my 2 year old gobbled it up!
Macaroni Taco Bake
2 packages of Macaroni and cheese dinner mix
1 lb ground beef
1 cup chunky salsa
2 cups crushed tortilla chips
1 can 2 1/4 oz ripe olives drained (we skipped these)
2 cups shredded mexican cheese blend
Sour Cream, optional
1. Prepare mac and cheese according to the package directions. Meanwhile in a large skillet cook beef until no longer pink; drain. Stir in salsa and set aside.
2. Spread macaroni into greased 13x9 baking dish. Layer with beef mixture, chips and olives; sprinkle with cheese/
3. Bake uncovered at 350 degrees for 15-20 minutes or until heated through. Serve with sour cream if desired.