Description
This Taco Pasta is a quick and easy one-pan weeknight meal that combines the bold flavors of taco seasoning with creamy cheese and tender pasta shells. Perfect for a comforting dinner in just 20 minutes, it’s a crowd-pleaser that blends ground beef, tomatoes, and creamy sauce for a delicious twist on traditional tacos.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 small onion, chopped
- 1 clove garlic, minced
Pasta and Sauce
- 8-12 ounces small pasta shells (such as elbow pasta shells)
- 1 (14 oz) can diced tomatoes, drained
- 4 tablespoons taco seasoning
- 3 ounces cream cheese
- ½ cup sour cream
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Cook the pasta shells according to the package directions until al dente. Drain the pasta, reserving ½ cup of the pasta cooking water, then set both aside.
- Cook the Beef and Vegetables: While the pasta cooks, heat a large skillet over medium-high heat. Add the lean ground beef and chopped onion, cooking until the beef is no longer pink and the onion is softened, about 5-7 minutes. Drain any excess grease from the pan.
- Add Garlic and Seasonings: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the drained diced tomatoes and taco seasoning to the skillet. Reduce the heat to medium and let the mixture simmer for about 5 minutes to allow the flavors to meld.
- Combine Pasta and Sauce: Add the cooked pasta, cream cheese, sour cream, and the reserved ½ cup of pasta water to the skillet. Stir continuously over medium-low heat until the cream cheese has fully melted and the sauce is smooth and well blended.
- Simmer and Season: Season with salt and pepper to taste. Continue to simmer the mixture over low heat for another 5 minutes, allowing the sauce to thicken slightly and coat the pasta well.
- Serve: Once the sauce has reduced to your liking, remove from heat and serve the taco pasta hot for a comforting meal.
Notes
- For a spicier kick, add a pinch of crushed red pepper flakes or chopped jalapeños when cooking the onions.
- You can substitute ground turkey or chicken for a leaner option.
- Shredded cheddar or Mexican blend cheese can be added on top before serving for extra cheesiness.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
