Tuesday, May 4, 2010

Creamy Taco Mac

Since we'll each pretty much any pasta and I have a love for Tex-Mex flavors, but have a hard time getting Hubby to eat actually Tex-Mex foods this recipe on Annie's Eats. seemed like it would be a winner. It was similar to a baked ziti I tried earlier in the year, but definitely boosted the cheese-factor. In the end it reminded up both of Hamburger Helper, but less nasty...if that makes any sense. Not sure if this will make the regular rotation or not, but it was definitely a tasty leftover for lunches the next few days.

Creamy Taco Mac
Adapted from annies-eats.com

  • 1 lb ground beef
  • 8 oz. dry rotini pasta
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 (14 oz.) can diced tomatoes, drained
  • 1 packet of taco seasoning
  • 3 oz. cream cheese
  • ½ cup sour cream
  • Salt and pepper
  • Shredded cheddar cheese
  1. Cook pasta using the package instructions (reserve about a cup of the cooking liquid before draining the pasta).
  2. Brown beef and onion in a large skillet.
  3. Add in garlic, taco seasoning, and diced tomatoes -- simmer until heated through.
  4. Transfer sauce into the large pot used to cook the pasta (unless you're using a LARGE skillet...which I do not own).
  5. Add in cream cheese, sour cream, and drained pasta. Mix together until cream cheese is melted (add in reserved cooking liquid a little at a time until you reach your desired consistency). Season with salt and pepper.
  6. Serve with shredded cheddar cheese on the table to sprinkle on top.

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