The Lakes Kitchen

Cheesy Salsa Noodles are savory, can be made as spicy (or not) as you like, and this can be made in minutes.  Use any kind of cheese, pasta, and salsa that you want when making this dish.  The best part of all, is that Cheesy Salsa Noodles can be made in one pot, which means using fewer dishes. 

Method:

First, cook the pasta according to the package directions and drain when it is finished.  I used about 1 1/4 cups dried pasta, which ended up making approximately the 2 cups of pasta needed for this recipe.

 

Before returning the noodles to the pan, add 1/2 cup of any kind of salsa to the pan.

 

Add the pepper and dried parsley to the salsa in the pan.

 

Next, add in the shredded cheese and cook it over medium-low heat until the cheese begins to melt.

When the cheese is melted, add in the sour cream and stir the mixture.

Stir in the cooked pasta.  Stir over low heat for about 5 minutes, until all of the ingredients are heated through.

When the Cheesy Salsa Noodles are heated and warm, serve it into bowls.  Enjoy!

If you enjoy this recipe as much as our family did (we didn’t have any leftovers), then you will probably like this easy recipe for Chili Relleno Casserole.

Enchilada Pie is an easy way to make enchiladas without having to roll each tortilla.  It is quick to make since the ingredients are layered easily into a pie dish for baking.

Method:

First, cook the ground beef and onion in a skillet on the stove until the ground beef is browned and thoroughly cooked.

Next, add the seasonings and the tomato sauce to the ground beef and onion mixture.

Once the mixture is heated, oil the bottom of the pie dish (Or any casserole dish you have will work!). Then, layer the corn tortillas, meat sauce, and cheese in the dish.

Next, you will pour the water over the top.

 

Cover and bake the Enchilada Pie at 400 degrees for 20 minutes.

This is possibly the quickest and easiest chicken curry that I’ve made.  If you like curry recipes, but don’t want to spend all day cooking, you should give this recipe a try.  It can be served as is, or you can add it on top of rice or quinoa.  This recipe will make about 4 servings.

Method:

First, you will want to cut the chicken breasts into 2 to 3 inch pieces.

In a large frying pan, heat the oil in the pan.  Then, add the chicken pieces and curry powder to the pan.  Toss the chicken and curry powder in the oil to coat.  You will want to stir the chicken occasionally, on a high heat, until the chicken begins to brown.

Next, you will want to reduce the temperature on the stove a bit, and continue to stir the chicken until it is fully cooked.

After that, you will stir in the coconut milk.  Any kind of canned coconut milk will work.

Then, stir the coconut milk in the mixture.  You will want to stir this occasionally as the sauce starts to thicken.

 

After 4-5 minutes, add a pinch of salt to taste and the juice of 1 lime.  Let it simmer for another minute or so for all of the flavors to combine.

Then, the chicken curry is ready to serve.  You can serve it alone, or over rice or quinoa.  I used jasmine rice that I cooked in the rice cooker beforehand.