Possibly world’s fastest taco pasta

I’ve been failing miserably in writing new columns lately. It’s not that I haven’t been cooking – I’m actually backed up on recipes – but time has been at a premium as of late.

September and October are among the busiest times of year for statewide conferences; I feel like I’ve been on the road more than I’ve been home the past month or so, and I know I’m not alone. (I spoke with one conference-goer in Bismarck who had been at two back-to-back conferences, was rushing home to Fargo to repack, and then would be back in Bismarck for two more.)

The hubby has been dashing around to all manner of meetings, as well as cross-country meets and football and volleyball games, and we’ve been busy with a few special projects at the Banner in addition to already working on some holiday prep. (Yes, it’s November now.)

And the kiddo, now a seventh-grader, is involved in activities this year, meaning he’s coming and going from practices and sending me messages – while I’m out of town for work – like, “Need black dress pants, a white button-down and black loafers. By tomorrow, please. Thank you.”

In short, any task that has some potential workaround in my life – writing columns, cleaning, sleeping – has been bumped down to the lower-priority list.

Of course, eating is still on my top-tier list, and in the interests of my long-term health, I can’t do takeout and frozen pizza as a frequent replacement for home cooking. We’ve been relying on a lot of family favorites (the recipes we can make in our sleep), meals that result in a lot of leftovers and anything lightning fast, like this recipe.

I was in such a hurry the first time I made this that I actually crumbled up leftover burgers from our fridge. But even if you’re not taking that shortcut, you’ll have supper on the table in about 20 minutes, tops.

For the recipe, see this week's e-edition or pick up a copy of the Banner. To subscribe, call or email.