Creamy Taco Pasta

I had leftover taco ingredients and gluten free pasta. What did I do with all this comforty goodness? I turned it into dinner. Super easy.

1lb ground beef or venison
1lb gluten free pasta
1 cup fresh corn
2 cans diced tomatoes
1 package cream cheese
1/2 cup pepper jack cheese
1/2 cup sharp cheddar
1/3 cup sour cream
1 cup black beans
1 Spanish onion
1 green bell pepper
1 jalepeno
1avocado
Cayenne
Cumin
Paprika
Garlic
Salt
Pepper

Make the pasta according to box, set aside.
Sauté diced onions, corn, and diced peppers, add in meat. Once that’s all incorporated and simmering add in the beans and tomatoes. Add in seasoning to taste. It should smell incredibly amazing at this point. Gently stir in the shredded or cubed cheese. I added mine in big chunks. Throw in the cream cheese and sour cream. Fold in the pasta until everything is incorporated. Top with diced avocados.
Enjoy!

Fish Taco Bowls

Holy delicious batman.

Tonight’s dinner was fish taco bowls. I’ve been so excited for this meal since we wrote the meal plan and grocery list for the week. Nom!

2 Servings

25 Minute Total Time

Fish:

  • 2 Pieces of Cod (Rice & Cabbage recipes allow for up to 4 pieces of cod)
  • Olive Oil
  • Salt
  • Pepper
  • Like Juice
  • Soy Sauce

Rub everything onto the fish, cook in the oven for 15 minutes at 350.

Coleslaw:

  • 1/2 Green Cabbage
  • 1/2 Small Yellow Onion
  • 1/2 Cup Sour Cream
  • 1/4 Cup Mayo
  • 2 TBS Apple Cider Vinegar
  • 2 TBS Raw Honey
  • Lime Juice to taste
  • Salt
  • Pepper

Whisk together sour cream, mayo, ACV, honey, lime juice, salt, and pepper. Thinly slice the cabbage and onion. Toss into sour cream mixture. Set aside.

Rice:

  • 2 Cups of Rice
  • Cilantro
  • Lime Juice
  • Salt
  • Pepper
  • Garlic

When rice is almost done add in cilantro and seasoning.

Put everything in a bowl, top with green onions and avocado.

Enjoy!