Taco Spaghetti & Best S'mores Bars
Ingredients
8 oz. spaghetti
1 1/4 lb. ground beef or turkey
1 (1oz.) pkg. taco seasoning
2/3 c. water
1 (10.5oz.) can cream of chicken soup
1 (10oz.) can Rotel diced tomatoes & green chilies, undrained
1 (8oz.) pkg. Velveeta cheese, cubed
1 1/2c. shredded cheddar cheese
Equipment:
12-inch non-stick skillet
Meat masher tool
6-quart saucepot
9-inch square baking dish
Instructions
Preheat oven to 350 degrees F. Lightly spray a 9x9-inch pan with cooking spray. Set aside.
Cook pasta according to package directions. Drain. Set aside.
In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain fat. Return to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
Stir in soup, Velveeta, and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.
Bake for 30 minutes or until heated through.
Best S'mores Bars
Ingredients
1/2 c. unsalted butter
1/2 c. white sugar
1/4 c. packed brown sugar
1 egg
1 tsp. vanilla
1 tsp. baking powder
1 1/4 c. all-purpose flour
1 tsp. coarse kosher salt
6 graham crackers, crushed
1/2 c. peanut butter
2 (4oz.) chocolate bars, extra big & thick
1 (7oz.) jar marshmallow creme
Instructions
Preheat the oven to 350 degrees F.
Beat the butter and both sugars. Mix in the egg and vanilla. Mix in the flour, baking powder, and salt. Stir in the graham cracker crumbs.
Line an 8x8 baking dish with parchment. Press half of the dough into the bottom of the pan. Lift out the parchment with the dough on it and set it aside. This will be your top cookie layer.
Lind baking dish again with parchment, and press the remaining dough into the bottom of the pan. Layer with the chocolate bars, peanut butter, and marshmallow creme. Gently flip, and place the prepared top cookie layer onto the top of the bars, and peel the parchment off the top.
Bake for 30 minutes or until golden-brown on top.
"For the cleanest slices, I like to let the bars rest for 4-6 hours or give them a bit of time in the fridge, so they can solidify enough for a clean cut.
NOTE: For faster results, substitute 1 store-bought roll of sugar cookie dough for the first 8 ingredients. For step #2, you would just mix the graham cracker crumbs with the roll of sugar cookie dough.
Preparation
Preheat oven to 350 degrees F. Lightly spray a 9x9-inch pan with cooking spray. Set aside.
Cook pasta according to package directions. Drain. Set aside.
In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain fat. Return to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
Stir in soup, Velveeta, and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.
Bake for 30 minutes or until heated through.