Taco Pasta Bake


Taco Pasta Bake

1 box of Your Favourite Macaroni and Cheese
1 lb. (450 g) Extra-Lean Ground Beef
1 pkg. (35 g) Taco Seasoning Mix
3/4 cup Sour cream
1-1/2 cups Shredded Marble Cheese, divided
1/2 cup Salsa
1 Diced Tomato

Heat oven to 400°F.

Prepare Macaroni and Cheese Dinner as directed on package. While macaroni is cooking, cook meat with taco seasoning mix.(season as desired)

Stir sour cream into prepared Dinner; spoon half into 8-inch square baking dish. Top with layers of meat mixture, 1 cup shredded cheese and remaining Dinner mixture.

Top with salsa, diced tomato and remaining 1/2 cup shredded cheese; bake, covered, 15 min. or until melted.


Taco Pasta Bake


Chicken Chili

Chicken Chili

chicken chilli


1 medium onion, finely chopped
2 celery stalks, diced
3 cloves garlic, minced
1 tablespoon butter
1 teaspoon smoked paprika (or regular)
4 cups chicken broth
1 cup 3% milk
1/4 cup sour cream
1-1/2 cups frozen corn
1-1/2 cups cooked chicken, diced
1 can white kidney beans, drained, rinsed
Salt and pepper to taste
Shredded cheddar cheese and avocado for topping (optional)


In a large pot over low-medium heat, saute onion, garlic, and celery in butter until tender. Reduce heat to low and stir in seasonings, chicken broth, milk, sour cream, corn, chicken, and can beans.

Place remaining can of beans in food processor and pulse several times until smooth. Stir bean-puree into chili and season with salt and pepper. Bring chili to a simmer over medium heat, stirring occasionally until chili is heated through.

Serve chili warm with cheese and avocado if desired.