This Taco Pasta is creamy, spicy and an easy meal when you’re scrambling. It’s Italian meets Mexican and everyone is going to love it!
If you happen to love Italian food and Mexican food, then I’ve got a great recipe for you today.
This Taco Pasta is kind of the best of both worlds — Italian meets Mexican and it’s absolutely delicious.
My boys love pasta and they love tacos so I figured this was a safe bet for dinner. Turns out, I was right, it was a smashing success. This is simple, quick and delicious. Tastes just like you’re eating a taco, only in pasta form . . . . mmmm, I can’t wait to make this again.Print
- 1 pound ground beef or turkey
- 8–12 ounces medium pasta shells
- 1 small onion, chopped (about 1 cup)
- 1 clove garlic, minced
- 1 can (14 oz.)diced tomatoes with mild green chilies, drained
- 1 pkg. taco seasoning (4 tablespoons)
- 3 ounces cream cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- Salt and pepper
- 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 or sauté pan, cook the ground meat 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. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 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 if it is still too thin.
- Toss in the cilantro right before serving for some fresh color and flavor.
Recipe Source: The Girl Who Ate Everything