Two-In-One Dinners

>> Tuesday, February 19, 2008

My dinner schedule for this semester is crazy because although I have time to eat, I don't have time to prepare. I'm trying to make meals ahead of time by making too much when I do have time to cook so I can eat the leftovers later. But instead of eating the same meal twice in one week, I found a recipe that can be made into two different meals - tacos and pasta!

My roommates love to make Hamburger Helper, so when they make the cheeseburger kind, the smell makes me want to go buy a box. Since it is expensive (and high in sodium) to make it from the box, I decided to make it from scratch. When I was browsing for an imitation recipe, I came across bacon cheeseburger tacos. The person who posted it said she used the leftovers to make bacon cheeseburger pasta. Score! I suggest making the tacos first, then use the leftovers for pasta (unless you want pasta in your tacos).

I suggest sprinkling the cheese on top at the very end rather than letting it melt into the meat because you don't taste it as much.

Bacon Cheeseburger Tacos

1/2 lb ground beef
1/2 cup onion, chopped
1 clove garlic, minced
2 Tablespoon bacon bits
1 1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
2-4 lettuce leaves

2 1/2 Tablespoons ketchup
1 1/4 teaspoons mustard
1/2 teaspoon chili powder
4-6 small taco shells

In a skillet, cook beef, onion, and garlic until beef is brown. Drain grease. Stir in bacon bits, 1 1/2 tsp chili powder, salt, and pepper. Cook another 10 minutes.

In a small bowl, combine ketchup, mustard, and 1/2 tsp chili powder.

Fill a taco shell with beef mixture. Put on sauce. Top with cheese. Microwave about 10 seconds or until cheese has melted. Add lettuce. Repeat with each shell.

Makes 4-6 tacos, depending on how much beef goes into each taco.

Source: Recipe Zaar

Bacon Cheeseburger Pasta

4 oz elbow macaroni
2 Tbsp bacon bits
1/2 lb ground beef
1/2 cup onion, chopped
1 clove garlic, minced
1 1/4 Tbsp chili powder
3 Tbsp ketchup
1 1/2 tsp yellow mustard
1 cup chopped tomatoes
1 cup cheddar cheese, shredded

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook ground beef, onion, and garlic until beef is brown. Drain grease. Stir in chili powder and bacon. Cook another 10 minutes. Add ketchup, mustard, and tomatoes and stir until well combined. Stir in pasta and cheese. Cook over low heat for about 5 minutes until cheese has melted.

Makes 2 servings.

Source: Recipe Zaar


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