Easy Cheesy Taco Pasta (Print Version)
# Ingredients:
01 -
Half a box (8 oz) of pasta shells.
02 -
One pound of ground beef (go for 80/20 if you can).
03 -
A packet of taco seasoning mix.
04 -
One cup of water.
05 -
Half a block (4 oz) of cream cheese.
06 -
One and a half cups of shredded cheese—cheddar or a Mexican blend works great.
07 -
Extras you can use: Salsa, sour cream, fresh herbs.
# Instructions:
01 -
Boil the pasta following the directions on the box.
02 -
At the same time, cook the ground beef in a skillet until browned. Drain any grease, sprinkle in the taco mix with water, and let it simmer for about 5 minutes to thicken.
03 -
Dice the cream cheese into small chunks. Stir them into the skillet over medium heat until you get a smooth, creamy mix.
04 -
Toss the drained pasta into the skillet. Stir in one cup of the shredded cheese until everything's well combined.
05 -
Sprinkle the rest of the cheese on top, then bake at 350°F for about 5-10 minutes. Throw on any extras like herbs or salsa before serving.
# Notes:
01 -
Good in the fridge for 3 days. Freezes great for up to 3 months. Reheat with a little milk if the sauce gets too thick. Let cream cheese sit out to soften before cooking for a smoother finish.