Taco Pasta Skillet (Gluten Free)

You know how sometimes things don't go like you had it planned out in your head?  Well, this recipe is one of those things.

I meant to make the recipe from Chef In Training titled Taco Pasta Casserole.  It looks so good, and I'm sure it is!  I chose it to make this week, and while making my shopping list I quickly scanned the ingredients and jotted down the few things I needed that weren't in my pantry already.

So here is what happened.  We just got back from a 2 week vacation.  There is a TON of laundry and cleaning to be done, and lots of suitcases to unpack.  I had my yearly mammogram scheduled for 9:00 AM this morning, and lots of other errands to run besides grocery shopping.  So I was in my high speed mode.

By the time I got back home from the doctor and running errands, it was after noon.  I grabbed my shopping list, and on the way to the store I decided that I was starving.  Really really starving.  But I couldn't take time out to eat because I had to get home to finish unpacking and do more laundry.

So I decided that I would make the casserole gluten free by using gluten free pasta, so I could eat it too.  I grabbed a box of Ronzoni elbow macaroni and finished the rest of my shopping.

By the time I got home it was almost 4:00.  I unloaded groceries, and immediately started dinner because I WAS REALLY HUNGRY.  I pulled out my trusty Dutch oven, made the whole 12 oz. package of gluten free pasta, started browning the hamburger, and then looked at the directions for the recipe.

Uh-oh.  It pays to read the directions before starting the recipe.  I know that!  I am not exactly new to the kitchen.  As I looked at the directions on the Chef In Training blog, I saw that it called for a sauce using milk and FLOUR.  Well, bummer.  That would throw my gluten free idea right out the window.  Then I saw that it needed to be baked.  It was about 92 degrees here today, and no way was I turning on the oven and no way was I waiting that long for dinner!  So here is what I did:  I threw in a jar of salsa con queso cheese dip from Aldi's, a large jar of mild salsa from Aldi's, and although I meant to throw the dry ranch dressing seasoning in I forgot all about it.  I just threw in one package of McCormick's gluten free taco seasoning.  I also threw a diced onion and green pepper in with the hamburger.  I just cooked it on the stovetop in my Dutch oven, and at the end I threw about a cup of grated cheese into it and stirred it up.

And guess what?  It turned out good!  We really liked it, and have plenty left for lunches this week.   am sure the original recipe I intended to make would taste wonderful and a bit different - probably creamier.  So I can't wait to try it next week!  But I will still make it gluten free.  All I will do is sub cornstarch for the flour.

I would definitely make this again, but next time I will use gluten free penne pasta or a more substantial pasta.  I will also add sliced black olives, but I was out of them.  I think black beans might be a good addition too!

Here is a copy of the recipe.  If you would like a printable copy of the recipe, click HERE.

The Salsa Con Queso and Mild Salsa I used were both from Aldi's.  

I am sure you could easily use regular pasta in place of the gluten free pasta and it would be delicious!

This was an easy, quick stovetop dinner.  I think you'll like it!

Sausage 'N Sauerkraut

There was a hint of spring in the air today!  It was rainy, but warm!  And even though a cold front passes through tonight and leaves us much colder air for a couple days, it warms right back up to the 50's next week!

Today, I am sharing this recipe for Sausage 'N Sauerkraut from the Taste of Home website and magazine.  It is one of my favorite comfort foods.  I have been making this for years and years.  It doesn't look like much, and I have no idea what made me try this recipe the first time I made it after seeing it in an old Taste of Home magazine.  I remember thinking that no one would eat it except me, but I was wrong!  It is one of the only ways my kids and husband will eat sauerkraut.  I love sauerkraut and lots of other German foods, and this recipe is just so good!  At least it is, in my opinion!  If you don't like sauerkraut, you may disagree with me!

Here is a picture of it in my Dutch oven right before I served it over mashed potatoes:

I guess you could serve it over noodles, but there is no way I would do that!  This is SO GOOD over mashed potatoes!  I just don't want to try it any other way.

So here is the recipe:  (The only thing I change from the original recipe is that I use 2 cans of sauerkraut instead of one)

Sausage 'N Sauerkraut

2 pounds of Polish sausage or smoked sausage, sliced

1 can (16 oz) sauerkraut, drained  (I use 2 cans)

1 can (16 oz) diced tomatoes

1 cup chopped celery

1 medium onion, diced

1 green pepper, diced

3 tablespoons brown sugar

1 bay leaf

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

Mashed potatoes, prepared and ready to serve

1.  Prepare your mashed potatoes.

2.  In a Dutch oven over medium heat, brown the sausage, celery, onion, and green pepper.  Saute until the vegetables are tender, and the sausage pieces are nicely browned.

3.  Add the sauerkraut, tomatoes with liquid, brown sugar, oregano, salt, and pepper.  Mix well.

4.  Add the bay leaf on top.  Cover and simmer on low heat for 30 minutes.  

5.  Remove the bay leaf.

6.  Serve over mashed potatoes.