Creamy Taco Mac

18Oct10

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!!!)

Directions:

1. Bring a large pot of water to boil.  Cook pasta according to the package directions.
2. Drain, reserving ½ cup of pasta water.  Set aside.
3. 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.
4. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.
5. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.
6. 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.
7. Season with salt and pepper to taste.
8. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.
9. Remove from the heat and top with shredded cheddar cheese, if desired.

 

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