Tuesday, January 3, 2012

Taco Pasta

Today was the first day back to school since Christmas break...sigh...

Not that it was a bad day, or that I dislike going, it's just the thought that break is over - it kinda gets a gal down.  I really enjoyed getting to sleep in, play with Katie all day, hang out with my parents when they visited, and curl up with my hubby, my blanket, and a cup of apple cider on the couch watching Grey's Anatomy and the Food Network.  Christmas break, come baaaack, waaaahhhh!

Well, the whining will never bring it back, so how about some good news?  Yes, I have a weeknight meal to share with you that's yummy and quick!  A fast meal on a weeknight is always a good thing!  : )

Taco Pasta
Source: The Girl Who Ate Everything

1 lb. ground beef
8-12 oz. medium pasta shells or other small pasta shapes (I used whole wheat pasta, but regular is fine)
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz) can diced tomatoes with mild green chilies, drained*
1 packet taco seasoning*
3 oz. cream cheese
1/2 cup sour cream
Salt & 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.

*If you are not a fan of spicy foods, I'd suggest buying the mild Rotel tomatoes with green chilis, and the mild taco seasoning packet.  I used the "regular" version of both, and this pasta is not too spicy, but it does have a kick to it.

No comments:

Post a Comment