It’s been a while since I’ve uploaded a recipe (been quite a while since I’ve uploaded anything for that matter, I’m trying to be more consistent, I promise!)

The Hubs and I are attempting to intermittent fast during the week. Basically, we’re skipping dinner. Which is easy for us, but probably not smart for our 6’5”, 160 lb. 17-year-old kid. I might need to provide something for him the evenings he’s not working.

I whipped this up tonight…

Here’s what you need…

1 lb. lean ground beef
1 green bell pepper, chopped
½ onion, diced
Small can diced green chilies
14.5 oz. can diced tomatoes
1 cup chunky salsa
15 oz. can whole corn, drained
1 envelope taco seasoning
14.5 oz. can chicken broth
¼ cup water
Uncooked Pasta of your choice, I’m using Rigatoni
1 cup shredded cheddar
Couple handfuls fresh baby spinach, roughly chopped with stems removed

1. In a stock pot, brown ground beef with the onion and peppers
2. Add in all ingredients BUT pasta, spinach and cheese
3. Stir until well combined
4. Heat until boiling, stirring occasionally

5. Stir in uncooked pasta and cook according to package directions or until pasta is tender
6. Add in cheese and spinach, stir until cheese is melted and spinach is limp

7. Serve and enjoy!

It took quite a bit of self-control for me not to taste this, but The Kid assures me it is delicious! I’ll get my taste tomorrow for lunch!

Until next time,
Happy Blogging!