Baked Spaghetti

This is my mother-in-law's go-to recipe and I can devour it! It's super easy and my picky 23 month old even eats it! With 2 kids under the age of 2...I need recipes like this in my rotation...simple, quick and delicious!

1 lb ground beef
8 oz spaghetti noodles
1 can cream of mushroom soup
1 jar spaghetti sauce
shredded mozzarella and monterrey jack cheeses

Brown beef and cook spaghetti. In a large bowl, mix cooked beef, pasta, soup and sauce. Spray 9 x 13 dish with cooking spray and layer half of pasta mixture in dish. Put a layer of mozzarella and monterrey jack cheese. Repeat. Cook on 350 for 30 mins.

Taco Soup

I loooove Mexican Food and now that I live in NC I have learned how to make my own (although it still doesn't compare to The Mexican Inn). Anyway, a few years back, I came across this recipe for Taco Soup. I must say, that even in the Summer months I will sometimes make this because I love it so much! Also, it can be easily altered for every familys tastes...if your kids love corn...double the corn! If you like black beans instead of pinto...change it up! If you prefer Mild Rotel over Original (like me!), then switch it!

1 lb ground beef
1 chopped onion
2 cans Rotel
2 cans Pinto Beans
1 can kernal corn, drained
1 package taco seasoning
1 package ranch dressing mix
tortilla chips
sour cream
shredded cheese

Cook ground beef and chopped onion in a large skillet. Drain. Add beef, onion, Rotel, beans, corn, taco seasoning and ranch dressing packet into a large crockpot. Cook on low for 3 hours or high for 1 hour. Serve with tortilla chips, sour cream and shredded cheese.