Easy Taco Salad

Every week I ask my husband what he wants for dinner, and every week he says "taco salad". It's kind of become a joke because I feel like it's such a random thing to crave all the time. I don't make it every week, but I try to fit it in as much as my taste allows. It's a super easy and fast dinner, and it's completely customizable which is good for us because we like a lot of different toppings!

Here's some things you need for 2 servings:
1 head Romaine, chopped small (or any leafy green. Spinach works too)
1/2 pound of Ground beef, cooked and drained (we eat everything cool on the salad, not hot)
1/2 can each Kidney and pinto beans, drained and rinsed (I freeze what we don't use for the next time)
1/2 cup shredded cheddar cheese
Handful of crunched up tortilla chips on top
We top our salads with either a dollop of sour cream or homemade ranch dressing
I've also added olives, chopped tomatoes or salsa, cilantro, limes, diced onion or green onion and avocado!

The meat and beans are hidden underneath!

We pile everything up in a big bowl and top each salad with our favorite things. It's a fun dinner especially for guests, I think, because you get to pick and choose your toppings. Hope you enjoy!

Pasta Fagioli

It's about time for another post! I feel like we've been eating the same things for the past few weeks, but I realized last night that my favorite soup recipe isn't on my blog. Here it is!

Pasta Fagioli Soup

This is a hearty vegetable, ground beef, pasta and bean soup. It's easy and really good.


2 tablespoons olive oil
1/2 onion, chopped (any color. I like yellow because I think it's sweeter)
3 cloves garlic, chopped
1/2 cup celery, chopped
1 pound ground beef or turkey or italian sausage
1 small zuchinni, grated
1 carrot, grated
1 can white beans, drained and rinsed (cannelini or white northern)
1 can red kidney beans, drained and rinsed
1/2 cup small pasta (ditalini, macaroni)
1 can stewed tomatoes
6 cups chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons salt (salt as you go, and taste at the end)
1 teaspoon pepper


In a large soup pot, heat the olive oil over medium heat. Add in onions + celery and a little bit of salt (this helps the onions sweat and release their juice). Cook 3 minutes. Add chopped garlic. Cook 2 minutes. Add in ground meat. Break it up and brown. Once there is no more pink in the meat, add the grated veggies.

Stir in the chicken broth (I like to use bullion cubes or canned broth. either one is fine) canned tomatoes, herbs, salt + pepper, + beans. Simmer for 15 minutes. Add in the pasta and cook for 15 more minutes, or until the pasta is soft.

Serve in bowls with some parmesan over the top, or more pepper- thats how I prefer it :)