For the best flavor the meatballs and sauce should simmer for at least 1-1/2 hours

Servings 6

INGREDIENTS:

1-1/2 pounds lean ground beef (prepared into your favorite meatball recipe then shaped into about 1-inch balls or as desired)

oil, as needed

Sauce:

Make this as spicy as you like by adjusting the jalapeno and/or crushed chili flakes

Servings 6

INGREDIENTS:

1 pound ground beef OR bulk sausage meat

1 medium onion,chopped

1-2 jalapeno peppers, seeded and chopped

6 garlic cloves, minced

1 (4 ounce) can green chilies

1 (1 ounce) envelope spicy Old El Paso taco seasoning mix

2 (16 ounce) cans light red kidney beans, rinsed and drained

1 (15 ounce  can black beans, rinsed and drained

2 (14.5 ounce) cans can petite diced tomatoes, undrained

3 (14 ounce) cans beef broth OR chicken broth

2 cups frozen yellow and white whole kernel corn

crushed chili flakes, as desired

seasoned salt and fresh ground black pepper

sour cream

INSTRUCTIONS:——————————————————

In a Dutch oven cook the ground beef with onion and jalapeno over medium-high heat stirring often (about 10 to 12 minutes)  drain fat.

Add in garlic; cook for about 2 minutes.

Add in green chilies and taco seasoning mix; stir 1 minute.

Add in kidney beans, next 4  ingredients; bring to a boil, cover, reduce heat to low and simmer partially covered for about 45 minutes, stirring often.

Season with crushed chili flakes, seasoned salt and pepper about halfway through cooking time.

Ladle into bowls then add a dollup of sour cream.

You will also find this recipe on Recipezazz.com

Servings 4

INGREDIENTS:

1 (8-ounce) package uncooked elbow macaroni

1 pound bulk Italian sausage meat

1 jalapeno, seeded and finely chopped

1 (1.25-ounce) package mild or spicy taco seasoning mix

1/4 cup water

1 cup salsa (can use more)

3 tablespoons butter

2 tablespoons all-purpose flour

2 cups light cream or milk

1 cup black beans, rinsed and drained (or can use corn kernels)

3 cups sharp shredded cheddar cheese, divided

salt and fresh ground black pepper, to taste

toppings —  chopped tomato,  green onions, sour cream, salsa

INSTRUCTIONS:——————————————

Prepare pasta according to package directions; drain and transfer to a large bowl.

Brown the sausage meat and jalapeno with 2 tablespoons of oil in a  skillet over medium-high heat until lightly browned (about 10-12 minutes) drain fat.

Stir in taco seasoning mix, water and salsa; bring to a boil, and cook stirring occasionally for 6 minutes, then remove beef mixture to the bowl with cooked macaroni, set aside while making the cheese sauce.

Melt 3 tablespoons butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth; cook whisking constantly for 2 minutes.

Gradually whisk in cream or milk and cook whisking constantly about 5 minutes or until thickened.

Stir in 2 cups shredded cheese, stirring until melted.

Stir in cooked pasta/beef mixture and black beans.

Sprinkle with remaining 1 cup cheese.

Season with salt and pepper to taste.

Serve immediately with desired toppings.

Photo taken by me.. and my British Bulldog waiting patiently for a taste!

Taken from my “Favorites” folder!

I like extreme spice so I used spicy taco seasoning mix, and spicy salsa you can adjust the heat level as desired

Servings 6

INGREDIENTS:

1/2 pound uncooked bow tie pasta (use a little less than 1/2 pound)

1 pound ground spicy bulk Italian sausage meat (or can use ground beef)

1 medium onion, chopped

4 large garlic cloves, minced

1 jalapeno pepper, seeded and chopped

1 envelope taco seasoning mix

4 cups shredded cheddar cheese. divided

1 (16 ounce) jar salsa (mild or spicy)

1 (14-1/2 ounce)  can diced tomatoes, undrained

1 (4 ounce) can green chilies, undrained

seasoned salt and fresh ground black pepper, to taste

2 cups nacho tortilla chips, crushed (I used half a bag Tostitos Multi Grain Scoops that I hand-crushed and that worked very well)

Servings 4

INGREDIENTS:

3 cups uncooked spiral pasta

1 pound ground beef

1 small onion, chopped

1 small jalapeno pepper, seeded and finely chopped

1/2 medium red bell pepper, chopped

2 garlic cloves, minced (can use more)

1/4 cup butter

1/4 cup all-purpose flour

1 envelope taco seasoning mix (such as Old El Paso)

2-1/4 cups light cream

2 cups shredded cheddar cheese (can use more cheese)

1/2 cup black beans, rinsed and very well drained

salt and fresh ground black pepper, to taste

1-1/2 cup scoarsely crushed tortilla chips

INSTRUCTIONS:_____________________________

Cook according to package directions.

Meanwhile in a medium saucepan cook beef with onion, red bell pepper and jalapeno over medium heat until meat is no longer pink; drain.

Add in garlic and crushed chili flakes; cook for 2 minutes.

Stir in the butter, flour, taco seasoning and pepper until blended.

Gradually stir in light cream; bring to a boil stirring constantly then cook stirring for about 2 minute or until thickened.

Remove from the heat, then stir in cheese until melted.

Drain pasta; add to beef mixture with the black beans and stir to coat.

Season with salt and pepper to taste.

Sprinkle with tortilla chips.

Serve immediately.

Servings 6

INGREDIENTS:

4 cups nacho tortilla chips, coarsely crushed

1 pound ground beef

1 small onion, chopped

1/2 package taco seasoning mix

3 garlic cloves, minced

salt and fresh ground black pepper, to taste

1 (16 ounce) can chili beans, undrained

1 (8 ounce) can tomato sauce

2 cups Mexi-blend shredded cheese (or can use mozzarella cheese

For some heat add on some pickled jalapenos

Servings 8

INGREDIENTS:

1 prepared unbaked pizza crust (to fit a 12-inch pizza pan)

3/4 to 1 pound ground beef

1 small onion, chopped

3 garlic cloves, minced

1 package taco seasoning mix

salt and fresh ground black pepper, to taste

1-1/2 cups Picante sauce

3/4 cup sour cream

2 medium plum tomatoes, chopped

1/3 cup chopped ripe olives

2 cups shredded cheddar cheese (can use more, or can use a Mexi blend cheese)

1-1/2 cups crushed tortilla chips