Creamy Taco Mac
I really do make foods that aren’t mexican I swear…. but for some reason as I update my blog today nearly all the recipes I have been finding were Mexican. So, for those of you who are not mexican lovers, I apologize. For those of you that are, today is your lucky day. This recipe is yet another winner from Annie’s Eats. To be completely honest, I don’t think I have tried a single recipe from her that wasn’t amazing! This was definitely was a winner in my book. Quick and easy, and delicious too 🙂
1¼ lbs. ground turkey (we used ground beef)
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained (omitted, personal preference)
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional) (OPTIONAL? Cheese is never optional in my opinion!!!)
- Bring a large pot of water to boil. Cook pasta according to the package directions.
- Drain, reserving ½ cup of pasta water. Set aside.
- Meanwhile, in a large skillet or sauté pan, cook the ground turkey/beef over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet.
- Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.
- Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.
- Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.
- Season with salt and pepper to taste.
- Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.
- Remove from the heat and top with shredded cheddar cheese, if desired.
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