Taco Pasta is what I call a leftover meal because it is a great way to use up leftover taco meat. I know, I know. Whoever has any taco meat left over? Maybe I should say it is a planned leftover meal instead. Make some extra taco meat so that you can make this pasta dish the day after. Once you try it, you will make extra taco meat on purpose every time.
Ingredients
1 lb. ground beef
1 package pasta shells or elbows
1 small onion, chopped
1 tsp. garlic, minced
1 can Rotel tomatoes, drained (you can use any brand of tomatoes with green chiles)
1 packet taco seasoning
(Optional) 1 can kidney beans, rinsed and drained
3 oz. cream cheese softened
1/2 cup sour cream
1/4 cup cilantro, chopped
Salt and pepper to taste
Instructions
Prepare the pasta 24 hours before you use it in order to make it resistant to starch. Store in the refrigerator overnight. If you are not preparing the pasta as resistant starch, prepare the pasta the day you will use it. Before draining the pasta, reserve 1 cup of the pasta water.
In a large skillet, brown the ground beef. Drain. Add the onion and garlic. Cook until the onion is translucent. Add the tomatoes, beans (if using) and taco seasoning. Simmer for 3-5 minutes.
Remove the pasta from the refrigerator. Stir in the pasta and give it a mix until heated through.
Add the cream cheese, sour cream and reserved pasta water. Continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper. Simmer for 3-5 minutes to reduce the sauce. Serve with a sprinkling of chopped cilantro over the top. Serve immediately with a side salad. Dinner is ready!
If you like this recipe, you might like to try one of the following recipes:
Taco Pasta
Equipment
- 1 knife
- 1 colander
- 1 pot for boiling pasta
- 1 container or resealable bag for storing pasta in the refrigerator
- 1 skillet
- 1 Large spoon
Ingredients
- lb. ground beef
- 1 package pasta shells or elbows
- 1 small onion, chopped
- 1 tsp. garlic, minced
- 1 can Rotel tomatoes, drained (you can use any brand of tomatoes with green chiles)
- 1 packet taco seasoning (Optional)
- 1 can kidney beans, rinsed and drained
- 3 oz. cream cheese softened
- 1/2 cup sour cream
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- Prepare the pasta 24 hours before you use it to make it resistant to starch.
- Before draining the pasta, reserve 1 cup of the pasta water.
- Store in the refrigerator overnight. If you are not preparing the pasta as resistant starch, prepare the pasta the day you need it.
- In a large skillet, brown the ground beef. Drain.
- Add the onion and garlic. Cook until the onion is translucent.
- Add the tomatoes, beans (if using) and taco seasoning.Simmer for 3-5 minutes.
- Remove the pasta from the refrigerator. Stir in the pasta and give it a mix until heated through.
- Add the cream cheese, sour cream and reserved pasta water.
- Continue stirring until the cream cheese is melted and the sauce is well blended.
- Season with salt and pepper.
- Simmer for 3-5 minutes to reduce the sauce.
- Serve with a sprinkling of chopped cilantro over the top. Serve immediately with a side salad.
I would have never thought to add kidney beans. Very inventive! Thanks!