• Taco Pasta

     

    A big thank you to Carolyn, Sara and Kathryn for contributing to this great weeknight recipe!

    Carolyn’s favorite from Lynn’s Kitchen Adventures

    Ingredients:

    •  pound ground beef
    • 1 package (1-1/4 ounces) taco seasoning
    • 1 can (15 ounces) tomato sauce
    • 1 package (8 ounce) shell macaroni, cooked and drained ( I used a gf brown rice pasta)
    • 1 can (4 ounces) chopped green chilies
    • 1 1/2 cups shredded cheddar cheese

    Directions:

    In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce, and green chilies. Stir in cooked macaroni. Place in a 9×13 pan. Top with cheese. Bake at 350° for 30 minutes or until heated through.

     

    Here is Kathryn’s husband’s version of the same dish:

    Replace green chilies with 1 can of Rotel tomatoes and chilies {whatever strength you’d like}, add 1 can of ranch style beans, add 1 tsp cumin {more or less to your liking}, and/or 1/2 tsp chili powder {same}, bump cheese up to 2 cups and possibly do a taco or mexican blend of cheeses…after cooking, enjoy served in a crunchy taco shell or spoon feed w/Tostitos.

    A similar recipe provided by Sara from Plain Chicken:

    Ingredients:

    • 1 pound ground beef
    • 8 ounce small dry pasta shapes
    • 1 small onion, chopped (or 1 Tbsp minced onion flakes)
    • 1 clove garlic, minced
    • 1 cup salsa
    • 1 packet taco seasoning 
    • 3 ounce cream cheese
    • 1/2 cup sour cream
    • Salt and pepper
    • Shredded Cheese for topping

    Directions:

    Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

    Meanwhile, in a large skillet, cook the ground meat and onion over medium-high heat until no longer pink. Once the meat is cooked through, drain off the excess fat and mix in the garlic. Cook until fragrant, about 30 seconds.  Mix in the salsa 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.  Top with shredded cheese and more sour cream and salsa if desired.

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