Mexican Spaghetti

Mexican Spaghetti is easy, quick, and yummo!  Made with pantry ingredients, it is perfect for a busy weeknight...or anytime!

A 16 oz. pkg. of linguini is pictured but only 8 oz. is needed.

Mexican Spaghetti

1 pound ground beef

1 (1 oz.) packet taco seasoning mix

1 (16 oz.) jar salsa*

1 (8 oz.) can tomato sauce

1 (8 oz.) pkg. spaghetti or linguine, cooked 

Sharp cheddar cheese, shredded

Sour cream

In a large skillet (I use a 5 qt. saute pan), brown ground beef and drain.  Stir in taco seasoning, salsa, and tomato sauce.  Simmer, adding water if needed, until the desired consistency is reached.  Mix cooked noodles into the sauce and heat through.  Cover with lots of sharp cheddar cheese; then cover with a lid until the cheese melts.  Serve with sour cream.  If desired, spaghetti may be transferred to a casserole dish and then covered with cheese.

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*Use your favorite brand/heat of salsa.  My favorite is On the Border Mild Salsa, but I sometimes use Taco Bell Mild Salsa.

Several years ago, an acquaintance told me about a Mexican Spaghetti she liked to make and rattled off the list of ingredients.  I couldn't remember all the ingredients she mentioned, but through trial and error, came up with this recipe that must be close to hers, because it is delicious.

 

Sausage Gravy

Homemade sausage gravy that turns out perfectly every time has never been easier!

Sausage Gravy

1/2 pound sausage
1 1/2 cups whole milk
6 rounded tablespoons flour
3/4 tsp. up to 1-1/4 tsp. salt
1/4 tsp. pepper
3 tbsp. butter
2 cups whole milk

In a large skillet, brown sausage on medium-low heat crumbling it so that the pieces have a nickel-sized diameter or smaller.  When browned, transfer it without draining to a large bowl.  Put the 1-1/2 cups milk, flour, 3/4 tsp. of salt, and pepper into a container that seals well and shake until blended.  Set aside.  Measure out the 2 cups of milk.  

Melt the 3 tbsp. of butter in the skillet on medium heat.  When melted, re-shake the gravy mixture and add to skillet, stirring while doing so.  (A fish spatula or slotted spoon works well for this as it will help prevent any lumps from forming.) Immediately add the 2 cups of milk and continue stirring until thickened and bubbly.  Add the crumbled sausage, and cook and stir for 1-2 minutes more.  Taste gravy to see if any additional salt is needed as the sausage may provide enough salt.  If necessary, thin with a little additional milk.  Transfer to bowl that held the sausage and serve over biscuits.

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Recipe may be halved and will make 2 generous servings.  If you halve the recipe, do not halve the butter amount...use 3 tablespoons.

Biscuit Recommendation:  I used to make biscuits from scratch until I discovered Pillsbury Grands Southern Style Frozen Biscuits.  They give homemade biscuits a run for their money!  :)  You can find them in the freezer section where frozen breads are located.

Peach Cobbler

This homey peach cobbler is the perfect ending to any meal. ♥

Peach Cobbler

1/2 stick of butter (4 tbsp.), melted
1 (29 oz.) can or 2 (15.25 oz.) cans sliced peaches in heavy syrup, undrained
1/4 cup brown sugar
2/3 cup milk
2/3 cup sugar
3/4 cup flour
1 tsp. baking powder
Pinch of salt

Pour melted butter into the bottom of a 7x11 baker.*  Pour the peaches (with juice) over the butter. Sprinkle the brown sugar over the peaches.  Mix the other ingredients and pour over the peaches. Bake at 325 degrees for about an hour or until filling is bubbly and crust is brown. Serve with ice cream.

*An 8x12 or 6 (9 or 10 oz.) ramekins can be used.  If using ramekins, distribute the butter and other ingredients evenly.

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I received this recipe from a student's mom the first year I taught (1983!) and have made it many times since.  Fruit cobbler gets its name from the crispy, buttery crust that is formed when baking, which then resembles cobblestone streets common to old villages.