Creamy Taco Pasta
A creamy, cheesy pasta dish is infused with Tex Mex taco flavor. Featuring ground beef in the dish, it's like homemade hamburger helper, but better!
- 1 lb ground beef
- 8-12 ounces medium pasta shells or other small dry pasta shapes
- 1 small onion chopped (about 1 cup)
- 1-2 tsp minced garlic
- 1 14 oz. can diced tomatoes with mild green chilies, drained, or 1 cup salsa
- 1 packet 4 tablespoons taco seasoning
- 3 ounces cream cheese
- 1/2 cup sour cream
- 1 tsp dried cilantro leaves
- salt and pepper to taste
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.
Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.
Toss in the dried cilantro right before serving for some added color and flavor. Serve with a green salad.