Taco Pasta
This recipe is quick and easy to throw together, but it is loaded with taco flavor.
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.