Taco Pasta Salad {{with news}}

standard March 31, 2015 Leave a response

Sorry, folks, no recipe today.* Wait, I lied.

My mind feels like a Rubik’s cube, turning and twisting every which way, but never forming perfect colors.

I had another manic episode this morning, the worst one I’ve had in months. This morning started off fine, then quickly turned into crying-at-my-desk depression, followed by hulk-smash-computer, then omg-is-this-what-speed-is jitteryness. According to my doctor, my Prozac is like a cheap Chinese watch – works great for a while, then pops a spring when you need it the most.

Normally Prozac isn’t prescribed for people suffering from bipolar disorder, but since I was responding well to it, they kept me on it for the past year. Well, it stopped being helpful and turned me into an emotional merry-go-round of demented carousel horses. I’ll eventually be taken off the Prozac (yay), but right now, we just want to stabilize me so I can function in polite society.

Oh, and the best part of my day? The manic episode started when I was at work, and I had to explain to my boss what was going on when I was in the midst of the omg-motherfucking-squirrel-wee cycle. Yeah, bet there will be a drug test waiting for me tomorrow!

It’s beyond frustrating, never knowing when your mind is going to betray you, never knowing when the Powerpuff Girls from Hell are going to race around your brain, wreaking havoc everywhere. It affects my work, my relationship with Colby, my friendships, my PTO accrual, and so on.

Other than that, life has been good to me! Colby & I ran another 5K this past weekend, my time went from 43 minutes to 38 minutes!

*Unless you want a quick taco pasta salad recipe.

Some random reading material for you:

Taco Pasta Salad

5 minutes

25 minutes

30 minutes


  • 1.3 lb. ground beef or turkey
  • 1 16 oz. box of pasta (macaroni, rotelle, etc.)
  • 1 can black beans, drained
  • 2 cups corn
  • 1 cup shredded cheese (Mexican, cheddar, etc.)
  • 1 16 oz. jar of salsa
  • 1 tbsp. taco seasoning
  • salt & pepper to taste


  1. Brown beef or turkey in skillet, adding taco seasoning and simmering once cooked.
  2. Cook pasta according to box instructions, drain and rinse with cold water.
  3. Heat up black beans and corn with salt & pepper.
  4. Mix the meat, pasta, black beans and corn together. Add salsa and stir until combined.
  5. Top with shredded cheese (or mix in if you prefer).

Header image // Toni Blay


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