Thursday, December 16, 2010

Creamy Taco Mac

As is evident by browsing through my blog, Russell and I are pasta people. I find myself having to limit how many pasta dishes I include every week while menu planning since pasta dishes are not always on the healthy side. However, this recipe tastes great when prepared with low or reduced fat ingredients, which allows us to enjoy a pasta dish somewhat guilt-free :). This is one of my staple meals when I don’t want to do a lot of cooking, but still want to have a great dinner. For some reason when I first came across this recipe I was resistant to try it, but as this recipe continues to appear on several of my favorite cooking blogs I finally gave in. I am so glad I did--this is a quick, easy, and tasty dish!

  • 1 lb. ground beef (or ground turkey)
  • 1 lb. medium pasta shells
  • 1 can (14.5 oz) petite diced tomatoes
  • 1 packet mild taco seasoning or 4 tablespoons homemade mild taco seasoning
  • 3 oz cream cheese (can use reduced fat/low fat)
  • 1/2 cup sour cream (can use reduced fat/ low fat)
  • Salt and Pepper
  • 1/4 cup Cheddar Cheese plus more for topping

Bring a large pot of salted water to a boil and cook pasta according to directions on the box. Reserve 1 cup of pasta water.

Over medium heat, brown ground beef until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes.

Add cooked pasta, reserved water, cream cheese, cheddar cheese, and sour cream. Give it a good stir until cheeses are melty and incorporated. Allow to simmer for 2-3 minutes. Season with salt and pepper to taste. Top with additional cheddar cheese.

Back to Top