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.

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

Servings 12

INGREDIENTS:

2 pounds lean ground beef

1 medium yellow onion, chopped

2 (1-1/4 ounce) package taco seasoning mix

2 cups grated cheddar cheese

1 red onion, chopped

2 heads iceberg lettuce, chopped

4 tomatoes, chopped ( I use Roma)

2 avocados, peeled and chopped

1 medium red onion, chopped

1-1/2 cups black olives, sliced

12 cups nacho chips, 1 large bag ( I use Doritos)

1 (8 ounce) bottle Catalina dressing

INSTRUCTIONS:———————————————

This makes a huge amount so it’s great for a large family

Servings 12-14

INGREDIENTS

2-1/2 pounds ground beef

1 large onion, chopped

6 garlic cloves, minced (can use more, you can never use too much garlic!)

3 (15 ounce ) cans tomato sauce

2 (15 ounce ) cans pinto beans, rinsed and drained

1 (10 ounce) can diced tomatoes and green chilies, undrained

2 envelopes chili seasoning mix (use your favorite mix or see my recipe for chili seasoning mix)

1 teaspoon crushed chili flakes, or adjust to taste

1-1/2 pounds Velveeta process cheese, cubed

1/4 to 1/3 cup heavy (33-35%) whipping cream (can use more if desired)

2 (16 ounce) packages corn chips

sour cream, cheddar cheese, chopped green onions

Plan ahead the burgers must chill for at least 8 hours before cooking

Servings 6

INGREDIENTS:

3 green onions, chopped

1-1/2 tablespoons brown sugar

1-1/2 tablespoons minced fresh ginger

3 tablespoons low-sodium soy sauce

1 tablespoon dark sesame oil

4 large garlic cloves, minced

1 teaspoon each salt and fresh ground black pepper

2 teaspoons crushed chili flakes, or adjust to heat level (can use hot chili sauce)

1-1/2 pounds ground beef

6 hamburger buns, sliced then toasted

INSTRUCTIONS:—————————————