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Effortless Cheesy Taco Pasta
I gotta tell you about this delicious dinner that'll be done before you know it. These creamy cheesy shells with a hint of taco flavor hit all the comfort food buttons. The beef, sauce, and noodles just work together so well. This is that dinner that bails me out all the time.
Why You'll Love This Pasta
This is like tossing tacos into a bowl of cheesy mac but even easier. Grab what's probably in your kitchen and whip it up your own way. It’s clutch for those hectic evenings when you want something tasty fast.
Needed Ingredients
- Grab Shells: Medium or small pasta shells do great at scooping up sauce.
- Say Cheese: Shredded cheese—any type you love will be awesome.
- Get Creamy: Cream cheese makes everything smooth and rich.
- Add Beef: Ground beef brings the meaty yumminess.
- Spicy Touch: Pick your favorite taco seasoning packet.
- Just Enough Liquid: Toss in a bit of water for sauciness.
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How To Throw Together Your Taco Pasta
- Combine Everything
- Toss in the cooked pasta with your beefy sauce, pour it into your baking dish, sprinkle on extra cheese, and slide it into the oven until it’s all toasty.
- Creamy Upgrade
- Stir cream cheese into the beef while it’s still hot so it melts right in and makes everything super silky.
- Get Things Started
- First get that pot of pasta boiling, then cook your beef, drain it, spice it up, and let it simmer with a little water.
Do It Your Style
Swap elbow macaroni or penne instead of shells if that's what you've got. Use ground turkey or make things spicy with a kicked-up taco seasoning. Toss in some black beans, tomatoes, or peppers for extras. Top it with sour cream, green onions, or a handful of tortilla chips if you like crunch.
Leftover Game Plan
Stash any extras in the fridge up to three days—just zap to reheat. Freeze it for about three months, then let it thaw in the fridge overnight when you're ready to dig in again.
Helpful Fast Tips
Light cream cheese works or go with the full stuff if you want it richer. Extra taco meat from last night? Skip a step and use it. You can have the whole thing ready to bake ahead of time then pop it in when you want to eat.
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Frequently Asked Questions
- → Can I use any pasta shape?
Yep, penne, rotini, or the typical shells all soak up the sauce. Use what you've got at home.
- → Is lean beef okay here?
Absolutely. Lean or regular beef both get the job done. The richer the beef, the creamier your sauce. But both taste great.
- → How do I keep cream cheese from being lumpy?
Let it warm up on your counter and chop it into small pieces first. Add gradually and keep stirring so it melts smooth.
- → Can I prep this ahead of time?
Sure, it stays tasty for up to 3 days. If it gets thick in the fridge, pour in a little milk and warm it through.
- → How can I jazz this up?
Try tossing in black beans, corn, or chopped tomatoes. A sprinkle of cilantro, jalapeños, or even tossing some crushed chips on top bumps the flavor too.