There is nothing better than a healthy skinny recipe that feels like a cheat!  This Taco Spaghetti Squash is definitely one of those recipes, but it is low in carbs and keto-friendly.  Love that!

 How Do You Roast Spaghetti Squash?

Roasting spaghetti squash is super simple!  Make sure to allow about 45 minutes to an hour before dinner to do this.  

1. Cut your squash in half length-wise and scoop out the seeds.
2. Brush with olive oil and sprinkle with salt and pepper.
3. Roast flesh side down at 400 degrees for about 40 minutes.
4. Remove from oven and use a fork to scrap and stir to make your spaghetti squash “noodles.”

What else do you need to make Taco Spaghetti Squash?

• Spaghetti squash – 1 medium-sized, makes about 5 cups of squash
• Olive oil
• Lean Ground beef – I like to use a 93/7 for this.  You can also substitute with ground turkey or ground chicken for even less calories.
• Spices:  salt, pepper, creole seasoning, cumin, chili powder, garlic powder, onion powder
• Chili-Ready Diced Tomatoes – Try to keep these 5 grams or less carbohydrates.  You can use regular diced tomatoes as well.
• tomato sauce – This helps add more of a sauce to the recipe.
• shredded colby jack cheese – I like to shred my own because it makes it creamier.
• Toppings:  tomatoes, green onions, cilantro

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Taco Spaghetti Squash

 Taco Spaghetti Squash – Enjoy your taco spaghetti night with this low-carb, keto-friendly, lean and green recipe!  

Print

Ingredients

• 1 small to medium spaghetti squash*
• 1/2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 tsp creole seasoning
• 1 lb. lean ground beef 93% lean
• 3/4 cup chopped onion
• 3/4 cup chopped green bell pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 8 oz can tomato sauce
• 14.5 oz Chili ready diced tomatoes
• 8 oz shredded Colby Jack cheese
• 1 roma tomato, chopped
• 2 green onions, slided
• 2 tbsp fresh chopped cilantro

Instructions

1. Cut spaghetti squash in half. Scoop out seeds. Brush with olive oil and sprinkle with salt and pepper. Roast oiled side down at 400 degrees for about 40 minutes.
2. Brown ground beef with onions, bell peppers. Add creole seasoning. Add cumin, chili powder, and onion powder.
3. Once beef is browned, add tomato sauce and diced tomatoes. Allow it to simmer over medium for about 10 minutes.
4. Remove squash and use a fork to scrape squash from sides. You can remove this to a bowl or just add your toppings on top of the squash.
5. Top with a little shedded cheese and stir into spahetti squash. Top with half of ground beef mixture on each side of squash. Top with shredded cheese and place under broiler for a few minutes to melt cheese. Remove from under broiler and top with tomatoes and green onions and cilantro.
6. I cut each squash in half making it 4 total servings.

Notes

This is about 5 cups of spaghetti squash.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 516Total Fat: 29.2gSaturated Fat: 26.5gTrans Fat: 0gUnsaturated Fat: 2.3gCholesterol: 121.1mgSodium: 1441mgCarbohydrates: 29gFiber: 5.8gSugar: 14.1gProtein: 39g

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Other Recipes You Might Enjoy:

• Skinny Turkey Meatball Soup 
• Skinny Chicken Parmesan Meatballs
• Skinny Meatza Pizza
• Skinny Italian Chicken Roll-Ups

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I don’t know what has taken me so long to share this easy Baked Enchilada Casserole with you guys!  It’s so delicious and such a crowd pleaser!  It is perfect comfort food for sure!

This recipe has a layer of meat sauce and a layer of refried beans mixed with enchilada sauce in between layers of torn white corn tortillas and shredded cheese. I like to make it with some mexican rice like this recipe here!  Yummo!  Love this dinner!

What do you need to make this Baked Enchilada Casserole?

• white corn tortillas
• ground beef
• canned refried beans
• enchilada sauce (medium and mild)
• green chiles
• onions
• bellpeppers
• taco seasoning
• cream of chicken
• salsa con queso dip
• cilantro

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Baked Enchilada Casserole

Yield: 8

Baked Enchilada Casserole - A total crowd pleasing Mexican casserole recipe filled with layers of white corn tortillas, enchilada sauce, refried beans, meat sauce, and shredded cheese.  Plus, it has a little secret ingredient to give it that great flavor! 

Print

Ingredients

• 1 lb. ground sirloin
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 tsp creole seasoning
• 2 cloves garlic, minced
• 10 oz. cream of chicken
• 1 cup salsa con queso cheese dip
• 4 oz chopped green chiles
• 1 packet of taco seasoning
• 18 white corn tortillas, cut into 2 in pieces
• 10 oz mild red enchilada sauce
• 10 oz medium red enchilada sauce
• 16 oz canned refried beans
• 4 cups shredded Colby Jack cheese

Instructions

1. Preheat oven to 350 degrees.
2. In a large sauce pan, brown ground sirloin with onions and bell pepper, and garlic. Season with 1/2 tsp creole seasoning. Brown until beef is cooked through and onions are clear.
3. Stir in cream of chicken, green chiles, cheese dip, and taco packet. Let simmer for about 5-7 minutes.
4. In a bowl, mix 1 can mild enchilada sauce with refried beans until well combined.
5. Spray 13 x 9 casserole dish. Layer 1/3 of the torn tortillas in the bottom of the dish. Top with refried bean mixture. Top with 1 1/4 cups of cheese. Next layer another 1/3 of tortillas, followed by meat mixture, and 1 1/4 cups of cheese. Top with remaining tortillas. Pour remaining can of enchilada sauce over the top of tortillas. Top with remaining cheese.
6. Bake for 35 to 45 minutes.
   Optional Toppings: Black olives, chopped cilantro, sour cream.
   Goes great with Mexican rice!

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• Slow Cooker Mexican Pinto Beans
• Mexican Noodle Bake
• Mexican Rice Casserole
• Skillet Covered Burritos

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I’m all about an easy make-ahead casserole!  Growing up lasagna was always my favorite, but it takes a while to make with all those layers.  This Mexican Noodle Bake has some really easy layers that help you get it in the oven and off to do what you need to do in a shorter amount of time!

This recipe would make a great freeze-ahead option for those busy weeknights too!  Just serve it up with a salad and some bread, and you’ve got yourself a good dinner.  

How to Make Mexican Noodle Bake:

1.  Brown ground beef and add seasonings and tomato sauce.  Let it simmer.
2. Boil and drain noodles.  
3. Mix hot noodles with cottage cheese, shredded cheese, green onions, and cilantro.
4. In a casserole dish, layer noddle mixture, meat mixture, shredded cheese, and repeat.
5. Bake for 20 minutes.  So easy!

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Mexican Noodle Bake

Mexican Noodle Bake - An easy layered casserole filled with seasoned ground beef, a Mexican flavored sauce, cheesy noodles, and topped with shredded cheese.  You will not be slaving away on this delicious meal, I promise!

Print

Ingredients

• 1.25 lbs of ground beef (85/15)
• 1 tsp creole seasoning
• 4 cups wide egg noodles, uncooked
• 2 - 8 oz. cans tomato sauce
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 16 oz. cottage cheese
• 3 cups shredded Colby Jack cheese
• 2 green onions, chopped
• 1 tbsp cilantro, plus extra for garnish (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Brown ground beef in a saute pan over medium high heat. Season with creole seasoning while it browns.
3. Begin boiling water for noodles in a large pot.
4. Once beef is browned, add tomato sauce.
5. Add in chili powder, cumin, garlic powder, and onion powder.
6. Reduce heat to low and let simmer while noodles finish boiling.
7. To a large bowl, add cottage cheese, 1 cup shredded cheese, and green onions and optional cilantro. Once noodles are finished, drain them and add them to this bowl. Season with salt and pepper and stir.
8. In a 13 x 9 casserole dish or pan, spread half of the noodle mixture. Add half of the meat mixture and spread it out over the noodles. Top with a little more shredded cheese. Repeat this one more time with the other half of the noodles and meat sauce and the rest of the shredded cheese.
9. Bake for 20 minutes uncovered. Remove from oven and top with more green onions and cilantro, if desired.

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Other Recipes You Might Like:

• Creamy Beef Noodles
• Easy One Pot Pizza Pasta
• Southwestern Chicken Pasta Bake
• One-Pot Cheesy Chicken Popper and Bacon Pasta
• Basil Pesto Chicken Alfredo
• Taco Spaghetti Bake

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So I made these Arugula Spinach Pesto Burgers a few weeks ago, and I am about to go make them again very soon!  They were mouthwatering and full of flavor!

I started off with a spinach and arugula mix, but you could totally just use one or the other.  I’ve become a fan of both in the last few years.  And I love how this pesto isn’t a lot of work either.  No need to food process or add nuts, which saves me so much time.

The pesto is just the sauteed spinach and arugula mixed with parmesan and salt and pepper.  So easy!! 
Next time you are craving a juicy burger, you have got to try these and let me know what you think!

How to Make Arugula Spinach Pesto Burgers:

1. Saute the spinach and arugula and chop.
2. Stir it in with parmesan and seasoning and fresh mozzarella cubes.
3. Mix the ground beef with bread crumbs, egg, garlic, and seasoning.  
4. Cook the patties.
5. Broil the buns.  Top with cooked burgers and pesto.

Tips for this burger recipe:

• You can grill these outside if you prefer.
• Feeding picky eaters?  Just skip the pesto topping for them and everybody is happy.
• Feel free to try these with ground turkey if you are watching calories.
• You can find these kaiser rolls in the bakery at your grocery store.  They are my go to buns for so many recipes.  Sometimes they are labeled as “hamburger buns.”

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Arugula Spinach Pesto Burgers

Yield: 5

Cook Time: 30 minutes

Total Time: 30 minutes

Arugula Spinach Pesto Burgers - Delicious burgers topped with a quick spinach, arugula, parmesan, and mozzarella mix.  These are amazing!

Print

Ingredients

• 4 oz arugula and spinach mix*
• 1/4 cup shredded parmesan
• 4 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 oz fresh mozzarella, cut into 1/2 in cubes
• 2 lbs. ground beef (85/15)
• 1/3 cup bread crumbs (Italian)
• 1 egg
• 1 tsp minced garlic
• 1 1/2 tsp creole seasoning
• 5 kaiser rolls**

Instructions

1. In a skillet, heat 2 tbsp olive oil over medium high heat. Add spinach arugula mix and saute until wilted about 3 to 4 minutes. Remove to a bowl and stir in parmesan, kosher salt, and pepper. Stir in cubed mozzarella and set aside.
2. In a bowl, mix ground beef, bread crumbs, egg, garlic, and creole seasoning. Form into 5 patties and make a depression in the center of each patty to help it stop from shrinking while cooking.
3. Heat 2 tbsp of olive oil in a large skillet or use the same skillet and work in smaller batches to cook the burgers. Cook burgers for about 7 to 8 minutes per side covered over medium high heat. Remove to a plate and top with pesto mozzarella mixture.
4. Slice kaiser rolls in half and place under broiler to toast for about 1 to 3 minutes. Place burgers on buns and serve warm.

Notes

*You can also use just an arugula mix.
**You can also buy hamburger buns in the bakery.

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Looking for other recipes like this one?

• Meatball Burgers
• Pizza Sloppy Joes
• Chicken Parmesan Panini
• Crispy Cheeseburger Wraps

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If you’ve followed this recipe blog for any length of time, then you know I’m a fan of my Instant Pot.  I pretty much obsess over what I can make next in it!  Besides making all my soups like this one and this one, I am on a mission to try more ground beef recipes like this Instant Pot Cheeseburger Soup.  

I was so excited with how it came out!  It was creamy and delicious.  And the best part is that it is so easy!

What ingredients do you need to make Instant Pot Cheeseburger Soup?

• ground beef
• onion
• celery
• carrots
• potatoes
• elbow noodles
• Velveeta
• Shredded cheddar
• half and half
• heavy cream
• chicken broth
• Spices:  Creole Seasoning and Montreal Steak Seasoning

How to Lighten up this Instant Pot Cheeseburger Soup:

• Feel free to leave out potatoes or noodles.  You can also use whole-grain pasta.
• Use a low fat cheese.
• As written, the recipe calls for 2 total cups of a milk based ingredient (heavy cream and half and half).  You can sub out 2% milk for some of this.  

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Other recipes you may like:

• Instant Pot White Beans, Sausage, and Rice
• Instant Pot Chicken, Bean, and Kale Soup
• Instant Pot Creamy Chicken Tortilla Soup
• Instant Pot Green Chile Chicken Soup

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One-Pot recipes are definitely a favorite around here.  You can find plenty of them on this blog!  This One-Pot Beef Taco Rice is a new favorite to add to our collection!

It’s perfect for busy weeknights and the best part is the rice cooks right in with all the rest of the ingredients.  So it’s a huge bonus when you don’t have to clean that rice pot folks!

Tips for Making this One-Pot Beef Taco Rice:

• I use a large 12 -inch non-stick skillet with a lid.  This is similar to the one I have and I use it all the time!!
• Don’t keep checking the rice!  Let it do it’s thing and cook for a solid 20 minutes on a low fire before you check it.  Sometimes, long grain rice can take longer if you use that.  You may want to add a little more water (about 1/3 cup) and put the lid back on to cook a little longer if it’s not done after 20 or 25 minutes.
• Want it spicy?  Use HOT Rotel and add in some Pepperjack cheese.  You can also cook in some diced jalapenos when you brown your onions.

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One Pot Beef Taco Rice

One-Pot Beef Taco Rice - An easy all in one recipe filled with beef, rice, spices, and cheese.  It's a perfect weeknight dinner idea!

Print

Ingredients

• 1 lb. ground round
• 1 cup chopped onion
• 1 tsp creole seasoning
• 2 cups uncooked rice (medium grain)
• 15 oz. chicken broth
• 1/2 tsp cumin
• 10 oz Rotel diced tomatoes
• 1/2 tsp salt
• 1/2 cup water
• 2 1/2 cups shredded Colby Jack
• 2 sliced green onions
• Optional Toppings: sliced jalapenos, sour cream

Instructions

1. Brown ground round and onion until beef is cooked and onions are clear. Season with 1 tsp creole seasoning while browning.
2. Add rice and cumin. Stir and saute over medium high heat for about 2 minutes.
3. Add chicken broth, Rotel, salt, and water and stir to combine/
4. Bring this mixture to a boil. Once boiling, cover with a lid, and reduce heat to low. Cook covered for about 20 to 25 minutes.
5. Remove lid and check to see if rice is cooked. Stir in 1 cup of shredded cheese. Top with the rest of the cheese and allow it to melt before serving.
6. Serve with toppings: green onion, sour cream, sliced jalapenos.

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Other One-Pot Recipes You May Like:

• One-Pot Beefy Broccoli Rice
• One-Pot Sausage and Red Rice
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• One-Pot Cajun Black-Eyed Peas and Rice
• One-Pot Cabbage Casserole

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This recipe was such a nice surprise!  My mom often hands me her very old notebook full of recipes she has collected over the years.  This Beefy Cornbread Casserole was one I’ve had my eye on for a while.  It’s got all the things I love!  I knew it was going to be a good one when it was baking because my kitchen smelled wonderful!  I absolutely loved how it turned out!

This was actually named “Corn Creole” in her notebook.  In my mind, that’s a side dish, and that just didn’t describe it very well.  So I took the liberty of calling it something new! Thus, Beefy Cornbread Casserole was declared a new favorite!

It kind of reminds me of Mexican Cornbread but with more beef, less cornbread, and no jalapeños.   However, the addition of jalapeños would be amazing in here too!

How to Make Beefy Cornbread Casserole:

1. Brown beef with onions and peppers.
2. Make the cornbread mixture.
3. Stir in cream style corn and cornbread mixture.
4. Pour into casserole dish, top with cubed butter, and bake for 25 minutes.
5. Top with cheese and parsley.

Beefy Cornbread Casserole

Beefy Cornbread Casserole - A super easy dinner recipe filled with ground beef, cream style corn, and cornbread.  It makes a great weeknight dinner idea!

Print

Ingredients

• 1.5 pounds ground beef
• 1 tsp creole seasoning
• 1 cup diced onions
• 1/2 cup diced bell pepper
• 14.5 oz can cream style corn
• 1/2 cup corn meal
• 1/2 cup milk
• 1 egg
• 3 tbsp butter, cubed
• 1 cup shredded Colby Jack
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 350 degrees and spray a 9 x 13 casserole dish with cooking oil spray.
2. Brown ground beef with onions and peppers. Season with creole seasoning while it browns.
3. While beef browns, mix cornmeal and milk and egg in a bowl.
4. Once beef has browned, add cream style corn and cornmeal mixture and stir quickly until combined. Immediately pour this into casserole dish.
5. Top with cubed butter and bake for 25 minutes.
6. Remove from oven and top with shredded cheese and chopped parsley.

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Other recipes you may like:

• One-Pot Mexi Beef and Corn Bake
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Recommended for this recipe:

Caraway Non-Stick 12 in Skillet

This skillet has become my go-to for many of my one-pot recipes! It is now one of my favorite kitchen items.

View Product

What ingredients are needed for Southwestern Chili Mac?

• ground beef
• Seasonings:  creole, salt, chili powder, cumin
• onion
• canned diced tomatoes with green chiles
• canned black beans
• flour
• half and half
• milk
• Colby Jack cheese
• optional:  cilantro, jalapeno, green onions, diced tomatoes

Tips for Southwestern Chili Mac:

• Use whatever pasta you like for this recipe.  My kids are fans of macaroni, so it goes over really well every time.  You can even use whole wheat pasta!
• Add in some corn to go even more Southwestern.
• Try making it with ground turkey to reduce the calories.
• Change up the toppings, and add some green onions and diced tomatoes.

Easy Southwestern Chili Mac

Yield: 6-8 servings

Cook Time: 30 minutes

Total Time: 30 minutes

An easy 30 minute ground beef recipe packed with southwestern spices, black beans, and creamy pasta all topped with melty Colby Jack cheese. A perfect weeknight dinner the whole family will love!

Print

Ingredients

• 2 cups elbow macaroni, uncooked
• 2 lbs ground beef
• 1 tsp creole seasoning
• 1/2 tsp salt
• 2 tsp chili powder
• 1 tsp cumin
• 1 small onion, chopped
• 10 oz can diced tomatoes with green chiles
• 15 oz can black beans, rinsed and drained
• 2 tbsp flour
• 1 cup half and half
• 1 cup milk
• 3 cups Colby Jack cheese
• Optional Toppings: Chopped cilantro, slided jalapenos

Instructions

1. Bring a large pot of salted water to a boil and cook macaroni noodles.
2. In a large skillet, brown ground beef with chopped onion over medium high heat. Season with creole seasoning, salt, chili powder, and cumin while browning.
3. Once browned, add diced tomatoes and black beans. Stir and allow to cook over medium heat for 5 minutes.
4. Add flour and stir and continue cooking for 2 more minutes.
5. Stir in half and half and milk. Allow mixture to come to a simmer.
6. Once simmering, add in 2 cups of shredded cheese and stir until cheese is melted.
7. Add in cooked pasta and stir to combine.
8. Top with remaining shredded cheese and cilantro and sliced jalapeños.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1029Total Fat: 55gSaturated Fat: 28gUnsaturated Fat: 26gCholesterol: 201mgSodium: 1208mgCarbohydrates: 70gFiber: 12gSugar: 5gProtein: 69g

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These recipes would go great with Southwestern Chili Mac:

• Vidalia Onion Cornbread Muffins
• Beer and Cheese Skillet Bread

Similar recipes you might like:

• Taco Spaghetti Bake
• Mexican Lasagna
• Mexican Baked Ziti
• Southwestern Chicken Pasta Bake

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Taco Sloppy Joes – A 20 minute dinner recipe perfect for your next Taco night! Taco Sloppy Joes are a nice change up and full of flavor.

Tacos and Sloppy Joes are just about the number one meals my kids eat really well.  When I just need an easy dinner with no drama from anyone, I pick these meals.  So why not combine the two?  I’m happy to report these Easy Taco Sloppy Joes are kid-approved and dinner drama-free!

We love our sloppy joes around here.  Pizza Sloppy Joes are a serious favorite, and so are these good old fashioned Sloppy Joes too!  Serve them with some tater tots or a veggie, and we are good to go.  Since they only take minutes to make, they are perfect for nights before a ballgame or after a serious homework session.

What ingredients do you need to make Taco Sloppy Joes?

• Ground beef (I used ground round)
• Seasonings:  Creole, cumin, chili powder, garlic powder, onion powder, kosher salt
• tomato sauce
• tomato paste
• sour cream
• butter
• hamburger buns
• Toppings:  lettuce, tomatoes
• shredded cheese

Tips for making Taco Sloppy Joes:

• I used ground round for this recipe, but you can go even lighter with ground sirloin.
• What do you do if you don’t have all the seasonings?  You can use a taco seasoning packet.  Omit the seasonings in the meat mixture.  Taste to season with salt or creole seasoning, if you’d like.
• Do you have to to use creole seasoning?  Nope, you can just use salt and pepper.
• Do you have to butter and toast the buns?  Nope, this just adds another layer of flavor.
• Can you use a different cheese?  Absolutely!  I think PepperJack would be amazing too.

Taco Sloppy Joes

Yield: 10

Cook Time: 20 minutes

Total Time: 20 minutes

A 20 minute dinner recipe perfect for your next Taco night! Taco Sloppy Joes are a nice change up and full of flavor.

Print

Ingredients

• 1.5 pounds ground beef
• 1/2 tsp creole seasoning
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 16 oz tomato sauce
• 2 tbsp tomato paste
• 10 hamburger buns
• shredded lettuce
• diced tomatoes
• 2 cups shredded Colby Jack

Sour Cream Sauce:

Toggle ingredient group

• 1/2 cup sour cream
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions

1. Brown ground beef. While browning add all seasonings.
2. Once browned, stir in tomato sauce and tomato paste. Allow to simmer over medium low heat for about 10 minutes.
3. To make the sour cream sauce, combine sour cream with all the seasonings.
4. Butter hamburger buns and place under broiler for about 3 minutes or until golden brown.
5. Assemble sloppy joes by spreading a little sour cream sauce on each toasted bun. Top with meat sauce, shredded cheese, lettuce, and diced tomatoes.

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  Farberware 21982 Dishwasher Safe Nonstick Jumbo Cooker/Saute Pan with Helper Handle - 6 Quart, Red

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Other recipes you may like:

• Pizza Sloppy Joes
• Not Your Average Sloppy Joes
• Barbecue Meatloaf and Cheddar Oven Sliders

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
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Nothing gets more kid-friendly around here than chunky pasta, ground beef, and cheese.  It’s the three winning ingredients to please my kids.  It pleases me too for that matter!  This Easy One Pot Pizza Pasta meets those three criteria, and so needless to say, everyone was happy!

And I was happy because it was all made in one pot!  Nothing is worse than looking at the 10,000 pots on the stove once you’re full.  Right? So I’m happy to share this very family friendly recipe with you all.  I hope you try it soon!  

What do you need to make One Pot Pizza Pasta?

• ground beef
• mini pepperoni
• creole seasoning or salt and pepper
• dried oregano and dried basil
• garlic and onion powder
• crushed red pepper flakes
• spaghetti sauce
• mozzarella cheese
• parsley
• Do you need a good size skillet with a lid?  I LOVE this one and use it many times a week for recipes like this and more!

What recipes go with Pizza Pasta?

My favorite salad dressing to serve with our Italian suppers is this Roasted Garlic Vinaigrette.  It’s super easy to make!  We also have this Cucumber, Tomato, and Onion Salad on repeat.  Love a good bread with Italian food?  Add this garlic butter to your favorite store-bought bread.  Need something sweet and easy to put together?  These Turtle Brownies will hit the spot! 

More Italian Inspired Dinner Recipes:

• Italian Ravioli Pasta Bake
• Skinny Italian Chicken Roll-Ups
• Make-Ahead Pizza Pasta Salad
• Tomato Basil Shrimp Pasta

More One Pot Dinner Recipes:

• One-Pot Mexi Beef and Corn Bake
• One-Pot Beefy Broccoli Rice
• One-Pot Sausage and Red Rice
• One-Pot Cajun Black-Eyed Peas and Rice
• One-Pot Cabbage Casserole

Easy One Pot Pizza Pasta

Yield: 6

Cook Time: 35 minutes

Total Time: 35 minutes

Easy One Pot Pizza Pasta - A quick and delicious dinner idea filled with ground beef, mini pepperoni, Italian spices, pasta, and cheese. 

Print

Ingredients

• 1 lb. ground beef
• 1/2 cup mini pepperoni
• 1 tsp creole
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 pinch crushed red pepper flakes
• 24 oz jar spaghetti sauce (tomato-basil flavor if you can)*
• 8 oz. penne pasta
• 1 3/4 cups water
• 1 cup shredded mozzarella cheese
• 1 to 2 tbsp chopped fresh parsley

Instructions

1. Brown ground beef and season with 1 tsp creole seasoning. After 5 minute of browning, add mini pepperoni and continue browning until ground beef is cooked.
2. Add oregano, basil, onion powder, garlic powder, and crushed red pepper flakes and stir.
3. Add spaghetti sauce, penne pasta, and water and stir. Bring to a boil and cover reducing heat to medium for 25 minutes. Stir and check to see if pasta is done. Top with shredded mozzarella and parsley.
   *If you do not have a jar of spaghetti sauce, you can substitute with one 15 oz can of tomato sauce plus one 15 oz can of diced tomatoes. You will want to add a little more salt.

Notes

*If you do not have a jar of spaghetti sauce, you can substitute with one 15 oz can of tomato sauce plus one 15 oz can of diced tomatoes. You will want to add a little more salt.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Farberware 21982 Dishwasher Safe Nonstick Jumbo Cooker/Saute Pan with Helper Handle - 6 Quart, Red

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.
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