Taco Chili Mac – Pampered Chef (Video)

Tacos, chili, and macaroni? Yes, please! In 30 minutes, you can make this one-pan meal the whole family will love. Plus, it’s under $3 per serving!

Pampered Chef did it again, not only with such a great recipe, but also our NEW Everything Taco Seasoning! Make meals more flavorful with this one seasoning! And what’s better than tacos? With our Everything Taco Seasoning, you have a sure thing every time. Plus, you can add it to enchiladas, quesadillas, steamed veggies, soups, dips, or anything else you’re making for zesty flavor. Plus, it’s non-GMO, gluten-free, made without nuts, and no artificial flavors, colors, or dyes. Kosher. What more could you ask for? 

Did I mention our new Cookware line?  It’s called Brilliance, and I used my new favorite piece, the 5-Qt. Non-Stick Sauté Pan,  for this recipe.  Here’s a little information:

One-Pot Meal Maker

Weeknights have met their match! This 5-qt. (4.7-L) sauté pan has high walls, so it’s perfect for one-pot meals and skillet dinners for the whole family. It’s large enough to cook up to four chicken breasts at a time! The stainless-steel handle and glass lid let you easily transfer this pan from the stove-top to the oven, and the helper handle gives you the support you need to avoid spills. It’s coated on the inside and outside with high-quality nonstick coatings, which helps food slide right out and makes cleanup a breeze.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 5-qt. (4.7-L) capacity
  • 11″ (28-cm) diameter
  • Includes a lid
  • Features a helper handle
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the links below to check out these items today: 

5-Qt. (4.7-L) Non-Stick Sauté Pan                              Everything Taco Seasoning

This is such an easy recipe, let’s jump right in!!

Ingredients

Casserole

  • 1 tbsp (15 mL) vegetable oil
  • 1 medium onion, chopped
  • 1   red bell pepper, seeded and chopped
  • 1 lb. (450 g) lean ground beef
  • 1 tbsp (15 mL) Everything Taco Seasoning
  • 1 can (15 oz./398 mL) black beans, drained and rinsed
  • 1 can (15 oz./425 g) tomato sauce
  • 2½ cups (625 mL) low-sodium beef broth
  • 1 cup (250 mL) milk
  • 8 oz. (250 g) macaroni

Toppings

  • 2 cups (500 mL) tortilla chips, coarsely crushed
  • 8 oz. (250 g) cheddar cheese, coarsely grated (2 cups/500 mL), divided
  • 3 tsp (15 mL) Everything Taco Seasoning, divided
  • ¼ cup (60 mL) sour cream
  • 1 tbsp (15 mL) milk
  • 2 tbsp (30 mL) cilantro leaves, roughly chopped, plus additional for garnishing (optional)

Instructions

Preheat the oven to 400°F (200°C).

Dice onion and pepper.

Heat the oil in the 5-Qt. (4.7-L) Non-Stick Sauté Pan over medium-high heat for 3 minutes. Add the onion and pepper and cook until softened, about 3–4 minutes. Add the ground beef to the pan, breaking it into chunks. Add the seasoning and continue cooking until the beef is no longer pink, about 5–7 minutes.

Stir in the black beans, tomato sauce, beef broth, and milk. Bring to a simmer and stir in the pasta. Simmer, uncovered, over medium heat until the pasta is tender, about 10 minutes, stirring occasionally. (If the pasta isn’t tender, add more beef broth or water and continue cooking). NOTE: I actually added the seasoning late, lol. It still turned out great!

Meanwhile, combine the crushed tortilla chips, 1 cup (250 mL) of the cheese, and 2 tsp (10 mL) of the seasoning; set aside.

In a small bowl, mix the sour cream, milk, and remaining 1 tsp (5 mL) of the seasoning; set aside.

Once the pasta is cooked, mix in the remaining cheese. Top with the tortilla chip mixture and bake, uncovered, for 6–8 minutes, or until the cheese is melted.

Right before serving, drizzle with the sour cream mixture and top with cilantro, if you’d like.

That’s it!  Such an easy and delicious recipe, please let me know if you give this a try.  Let’s make great food together!

SEPTEMBERHosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER GUEST SPECIAL:

Taco Chili Mac

Tacos, chili, and macaroni? Yes, please! In 30 minutes, you can make this one-pan meal the whole family will love. Plus, it’s under $3 per serving!   
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 823 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 lb lean ground beef
  • 1 tbsp Everything Taco Seasoning
  • 15 oz black beans, drained and rinsed
  • 15 oz tomato sauce
  • 2.5 cups low-sodium beef broth
  • 1 cup milk
  • 8 oz macaroni

Toppings

  • 2 cups tortilla chips, crushed
  • 8 oz cheddar cheese, coarsely grated
  • 3 tsp Everything Taco Seasoning, divided
  • ¼ cup sour cream
  • 1 tbsp milk
  • 2 tbsp chopped cilantro, plus more for garnish

Instructions
 

  • Preheat the oven to 400°F (200°C). Heat the oil in the 5-Qt.(4.7-L) Non-Stick Sauté Pan over medium-high heat for3 minutes. Add the onion and pepper and cook until softened, about 3–4 minutes.
  • Add the ground beef to the pan, breaking it into chunks. Add the seasoning and continue cooking until the beef is no longer pink, about 5–7 minutes.
  • Stir in the black beans, tomato sauce,beef broth, and milk. Bring to a simmer and stir in the pasta. Simmer,uncovered, over medium heat until the pasta is tender, about 10 minutes,stirring occasionally. (If the pasta isn’t tender, add more beef broth or water and continue cooking).
  • Meanwhile, combine the crushed tortilla chips, 1 cup (250 mL) of the cheese, and 2 tsp (10 mL) of the seasoning; set aside.
  • In a small bowl, mix the sour cream,milk, and remaining 1 tsp (5 mL) of the seasoning; set aside.
  • Once the pasta is cooked, mix in the remaining cheese. Top with the tortilla chip mixture and bake, uncovered, for6–8 minutes, or until the cheese is melted.
  • Right before serving, drizzle with the sour cream mixture and top with cilantro, if you’d like.

Nutrition

Calories: 823kcalCarbohydrates: 74gProtein: 43gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 98mgSodium: 1184mgPotassium: 1240mgFiber: 11gSugar: 10gVitamin A: 1569IUVitamin C: 30mgCalcium: 482mgIron: 5mg
Keyword chili, macaroni and cheese, taco
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Chuletas Fritas-Puerto Rican Fried Pork Chops – The Noshery

My friend Eileen and I are half Puerto Rican and half Irish. We’ve always joked with our kids that this makes a deadly combination at times! Growing up, I never had any kind of Spanish food whatsoever. That changed when I was eighteen, and I visited family over in Puerto Rico for the first time. That was when I absolutely fell in love with chuletas, that is, Puerto Rican fried pork chops.

Anytime I had previously had pork chops, they were so incredibly dry and an edible. I was curious about the difference and how they were cooked, and I believe that it’s the result of the marinade, plus just giving the chops a quick sear and then finishing them in the oven.

I found this recipe on www.thenoshery.com. The blog was created by Meseidy, and I absolutely LOVE that she says she must be within a 5-mile radius of a plantain, at all times. I feel that! This was the first recipe I have tried from there, and I am definitely going back for more. The photos of her recipes make me hungry just looking at them, and I hope you will check it out!

When you make these pork chops, you’ll notice right away how delicious they are,  how beautifully browned on the outside, while still retaining their incredible juiciness and flavor throughout. This is such an easy recipe to throw together, once you try it I bet you’ll want to add this to your weekly rotation.  Let’s jump Right in!

What you’ll need:

  • 4 porterhouse pork chops
  • 4 tablespoons olive oil
  • 1 tablespoon white vinegar
  • 4 garlic cloves
  • 1 teaspoon Adobo Seasoning
  • 2 teaspoons oregano

Instructions

Pre-heat oven to 350°F.

Use the Garlic Press to press garlic.

Combine the garlic with 2 tablespoons of the olive oil, vinegar, Adobo Seasoning and oregano. Whisk together well.

Brush garlic mixture over both sides of the pork chops. Cover coating trays with plastic wrap and let marinate for at least 30 minutes.

Heat 2 tablespoons of oil over medium-high heat in Double Burner Grill Pan. Add pork chops, searing for 2 minutes per side.

Insert instant-read thermometer probe into thickest part of one of the pork chops.

Place pan in oven and cook pork chops for 10 minutes, or until instant read thermometer reads 145°F. Once done, remove from oven and let pork rest for 3 minutes before serving.

All done! Please go great with Tostones, which is a recipe I am going to be writing up shortly.

Please let me know if you make this, and what you think of this recipe. I hope that you’ll enjoy it, and that it becomes a regular dish in your household. 

My recipe video is below, along with the original link to this delicious recipe! 

Link to recipe: www.thenoshery.com/chuleta-frita

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for November! For the month of November, 2021, anyone who hosts a party with me on TABLE will be entered to WIN a collection of NEW Holiday Products! Let’s make great food together!

Butternut Squash Risotto with Thyme & Onion

Tastebuds does it again! After receiving this month’s Tastebuds Subscription, I wanted to give this recipe a try, as I have not really eaten butternut squash on a regular basis. I tried it once, but I did not really care for that recipe so I wanted to give this one a try as it was definitely up my alley. I mean, risotto! When cooked properly, there is a nice bite to the rice with a creaminess that is spectacular. 

I got to try out a new seasoning, Thyme & Onion, one of the reasons I love the Tastebuds Subscription. You receive several seasonings with recipes, plus ideas on how to use the seasonings left over on a whole bunch of other items. The recipes this month are great, and every single one of them were recipes I had not thought to try before. Even though I am always making videos, I have a tendency to fall into a recipe rut, just like anyone else. I love receiving the seasonings and recipe ideas each month, and I would encourage you to give them a try.  We also have a Holiday Dinner Box Each box contains four seasonings, a holiday scraper, and six recipes. The seasonings and recipes can be used all at once as a fabulous dinner for twelve or you can use them just for your family or enjoy them as individual recipes. It’s a great gift for anyone in your life who likes to cook or wants instant holiday meal inspiration! Recipes include variations and alternatives for vegetarians, people with special dietary needs, or picky eaters.

Let’s jump right in and make our risotto!

What you’ll need:

  • One medium butternut squash, peeled, seeded, and cut into 1/2 in pieces (about to- 2 1/2 lb)
  • 2 tbsp olive oil, divided
  • 2 tbsp Thyme & Onion seasoning, divided
  • 4 cups chicken broth
  • 1 tbsp butter
  • 1 medium onion, finely chopped
  • 3 garlic cloves, pressed
  • 1 cup uncooked arborio rice
  • 1/4 cup dry white wine
  • 2 oz fresh Parmesan cheese finely grated (1/2 cup)
  • 1 pkg (5 oz) baby spinach leaves

Pre-heat your oven to 450 degrees. Combine squash with 1 tablespoon oil and 1 tbsp of thyme and onion seasoning, spread on two large baking sheet. Roast until the squash is very tender, about 25-30 minutes.

Meanwhile, at the broth to a saucepan. Bring to a boil and reduce the heat, keeping warm over low heat.

Chop your onion and press the garlic.

Heat the remaining oil and butter in a 12-inch skillet. Add the onion, garlic, rice and remaining seasoning. Cook, uncovered, for three-four minutes, or until the rice is lightly toasted, stirring frequently.

Add the wine and stir until it is absorbed.

Add about 1/2 cup of the broth from the saucepan to the rice mixture and stir occasionally until the broth is absorbed. Repeat until you have about 1/2 cup broth left, about 20-25 minutes.

Remember to grate your Parmesan cheese!

When the squash is done, set aside half for garnish. Add the remaining squash and remaining 1/2 cup broth to a bowl and mash.

Stir the cheese and mashed squash into the rice mixture.

Top with the spinach and cover. Cook 1-2 minutes, or until the spinach is wilted. Stir to combine.

Serve with the reserved roasted squash.

All done! Please let me know if you try this recipe, and how it turns out. The flavor was amazing and the butternut squash not only gave a nice flavor but a really beautiful color to the risotto. We will definitely make this again!

My recipe video is at the bottom of this post. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for November! For the month of November, 2021, anyone who hosts a party with me on TABLE will be entered to WIN a collection of NEW Holiday Products! Let’s make great food together!

Chicken and Dumplings – Truly Tasty!

This was definitely a comfort food week for me. I discovered this recipe on Tasty at the beginning of this year, and now that Fall is in full swing, I decided to give it a try.

Easy, satisfying and delicious, this is comfort food at its best. There are many different versions of chicken and dumplings out there. However, I like this one because it’s very simple to put together, and the dumplings are really delicious without a lot of extra herbs in them. Let’s jump right in!

What you’ll need:

Soup

  • 2 tablespoons olive oil
  • 2 lb boneless, skinless chicken breast
  • 1 cup diced sweet onion
  • 1 cup sliced carrots
  • 3 cloves garlic cloves, chopped/minced
  • 1 teaspoon salt
  • 5 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 6 cups chicken broth
  • ½ cup heavy cream
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 ½ cups frozen peas
  • 4 tablespoons fresh parsley, minced

Dumplings

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ⅓ cups heavy cream

Instructions

First, let’s prep our ingredients. Slice enough carrots to make one cup, this is usually about two carrots. 

Dice enough onion to make one cup, depending on the size of the onion, this could be 1/2 to 1 whole onion. I like to use sweet onions, but you could use yellow if you prefer. ·  I used the Rapid-Prep Mandoline to slice the carrots AND dice the onions – makes the prep work easier!

I used the Manual Food Processor to chop about five garlic cloves. The recipe calls for three, but we like garlic so I added more.

Next, slice your boneless skinless chicken breast into cubes.

Now we’re ready to cook!

Heat two tablespoons olive oil in 6-Qt Dutch Oven over medium-high heat. Add the chicken and cook until lightly browned on both sides. Remove from Dutch oven and set aside for now.

Add carrots and onions to the pot, cook for about 3 minutes.

Add in your garlic, cooking only one minute just until fragrant.

Reduce heat to medium-low, and add 5 tablespoons unsalted butter and six tablespoons all-purpose flour. Stir continuously for 3 minutes to avoid any lumps.

Add back chicken and any juices that have accumulated while resting into the pot and stir to coat.

Next, add the chicken broth, cream, thyme, and bay leaves and bring to a simmer.

Once the soup is simmering, add in the frozen peas. Cover and cook for 15 minutes.

While the soup is cooking, chop enough flat parsley to make four tablespoons.

Now we can move on to the dumplings! Mix together the flour, baking powder, salt, pepper and Enrichables Pea Protein in a large bowl.

Stir in the heavy cream until the dough is formed.

Use the large scoop to make each dumpling.

Place the dumplings into the simmering soup.

Add in the parsley, cover and let the soup cook for 15 minutes, until the dumplings are cooked through.

All done! Ladle into your bowls, I used my stoneware bowls as they kept the soup nice and warm. 

Please let me know if you try this recipe, it is so good and it also freezes very well. That is, if you have any left over! 

My recipe video is at the bottom of this post, along with link to this wonderful recipe. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for October! For the month of October, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Family Pizza Set! Let’s make great food together!

Link to original recipe: https://tasty.co/recipe/cozy-chicken-and-dumplings

Best Air Fryer Pork Tenderloin – It Really Is! From Recipeteacher.com

This was a recipe that I had stored February 23rd, 2020. I don’t know what happened, but I never got around to trying it. In fact, I forgot all about it until the other day when I went to the store and bought four pork tenderloins for $12.80. Yes,  the price of pork tenderloin is exciting to me! Here we are, @ 21 months later, and all I have to say is that I am sorry I did not try this sooner!!

This was one of the easiest dinners I’ve made. Definitely something we will come back to on our rotation, So I went over to check out the blog Recipeteacher.com, and it looks like there are several folks who share this blog, but the first one I read about was Jason. I really enjoyed what he had to say, about being a cook who likes to find the most basic ways to cook something, but still getting the “wow” factor. I can get behind that!

The one thing that I changed for this recipe has to do with our Air Fryer. Since ours comes with a spit, I chose not to preheat the air fryer for 5 minutes. As the meat was constantly rotating, there was no need to preheat and it came out perfectly.

Now that I’ve tried this recipe, I will definitely go back there to check out what else they have available. Again, this was so easy, and they results were delicious! Let’s jump right in!

What you’ll need:

  • 1.25-1.75 lbs pork tenderloin
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 1/2 tsp salt
  • 1 tsp ground mustard
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tbsp olive oil

Instructions

Whisk all dry ingredients together.

Remove any silver skin from pork.

Brush pork with oil on all sides.

Press rub into pork.

Skewer the tenderloin onto the spit. I then rolled the tenderloin around the cutting board just to pick up any little bits of seasoning still lying around.

Place the spit into the air fryer, set it to Air Fry for 20-22 minutes, or until the temperature reaches 145°.

Be sure to rest the tenderloin for 5 minutes before slicing.

All done! Please let me know if you try this recipe, and what you think of it. Would you change anything, add anything? Be sure to head over to Recipeteacher.com and check out their recipes.

My recipe video is at the bottom of this post, along with link to this wonderful recipe. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for October! For the month of October, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Family Pizza Set! Let’s make great food together!

Link to original: https://recipeteacher.com/best-damn-air-fryer-pork-tenderloin