![]() ![]() All grocery shopping, cooking and cleaning was done along with instructions on reheating. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. You can use my Homemade Taco Seasoning recipe if you’d prefer not to use a packet. Taco Seasoning: I use this to cut down on prep time but still keep quality high. Large Shells Pasta: I am linking to this because when I sent my husband to the store to get large shells he brought home the variety you stuff! So for reference here is the size you need! Jarred Salsa: Cuts the prep time down to just a couple of minutes and the flavors are still outstanding. Tools Used in the making of this Cheesy Taco Pasta: Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever. Or if you want something a bit different you can also make my Mexican Stuffed Peppers with all the taco flavors but none of the pasta! Cheesy Taco Stuffed Shells – the XL version of this recipe!Īnd yes, you can absolutely add crushed chips to the top! Then you’ll be re-living some awesome childhood hamburger helper memories.Looking for more great cheesy pasta dishes? Look no further: Then once warmed through add the cheese, mix and serve. I’d skip adding the cheese and when you defrost it, use a cup of chicken or beef stock. You can also freeze this pasta for a later date. If you want your pasta to be really cheesy I suggest 2 cups of cheese. I added only a single cup of cheese, while some in my family will add additional piles of cheese to their plate. You can also make this Cheesy Taco Pasta as cheesy as you’d like. ![]() On occasion I’ve also used fresh salsa (I firmly believe that recipe is one of the best ever), but the higher water content of it makes the pasta more watery. You can certainly add your own fresh vegetables to the mix instead of the salsa, but I used a good jarred salsa and it tasted fantastic. ![]() While this isn’t exactly the “crunchy taco hamburger helper” because I skipped adding the tortilla chips on top, the ooey gooey meat and cheese sauce is still the same and with just a few ingredients! Much better.Ĭheesy Taco Pasta is my nod to the hamburger helper I grew up eating as a kid. Cheesy Taco Pasta is easy to make and tastes like the Hamburger Helper you used to eat as a kid except better. ![]()
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