One Pot Tex Mex Pasta
1 tbsp olive oil
1 small onion, diced
1 jalapeno, diced
1 1/2 tsp taco seasoning
2 cups dry pasta
1 (16 ounce) jar salsa
1 (14.5 ounce) can low sodium chicken broth
1 (14.5 ounce) can diced tomatoes
2 tbsp tomato paste
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
optional toppings avocado, diced tomatoes,cheese, cilantro
1 pound ground beef
HEAT oil in a large soup pot over medium heat. ADD onion, jalapeno, and ground
beef and SAUTE until ground beef is well browned and onion is translucent.
DRAIN excess fat, if necessary. ADD taco seasoning and SAUTE until ground beef
is coated. ADD pasta, salsa, chicken broth, diced tomato paste, corn and black
beans. BRING to a boil then SIMMER for 15-20 minutes, or until pasta is tender
and most of the liquid is absorbed. TOP with avocado, diced tomato, cheese or
cilantro, if desired.

SLOW COOKER MEATLOAF
1 1/2 lb. ground beef
2 eggs
3/4 c. milk
2/3. bread crumbs
2 tsp. dried minced onion
1 tsp. salt
1/4 c. ketchup
2 tsp. brown sugar
1 tsp. dry mustard
1/2 tsp. Worcestershire sauce
Combine first six ingredients in large bowl; shape into loaf. If you have a large slow cooker, put loaf in loaf pan and then place in slow cooker. You can cook this directly in a small slow cooker. Cover and cook on low 5-6 hours. Mix together ketchup, brown sugar, mustard and Worcestershire, spoon over meatloaf after it cooked. Cover and cook an additional 15 minutes, or until heated. Let stand 10-15 minutes before slicing and serving. (Be sure to let it stand, otherwise it will fall apart very easily)