Taco Pasta
Taco pasta is the ultimate mash-up of two favorites: pasta and tacos. The noodles absorb the seasoning and create a meal for the whole family.
Servings 6 Servings
Calories 613kcal
Ingredients
- 1 pound ground beef
- 16 ounces dried elbow pasta
- 1 medium yellow onion, chopped
- 4 large garlic cloves, minced
- 1 (14 ounces) can petite diced tomatoes, including juice
- 1 (7 ounces) can mild diced green chilies including juice
- 1 (10 ounce) can enchilada sauce
- 1 (14.75 ounce) can creamed corn
- 1 packet taco seasoning
- 2 teaspoons dried oregano
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1 (8 ounce) package Mexican cheese blend
- 8 ounces cream cheese, cute into cubes and at room temperature
- 1/2 cup sour cream
Toppings:
- 2 tablespoons fresh cilantro, chopped
- Mexican cheese
Instructions
- Bring a large pot of water to boil. Cook pasta according to the package directions and drain; Add drained pasta back to pasta pot; set aside.
- Meanwhile, in a large skillet, cook the ground beef and onion, over medium-high heat until the meat is no longer pink. Add the garlic and continue to cook until fragrant, about 30 seconds.
- Add in the diced tomatoes, diced chilies, enchilada sauce, creamed corn, taco seasoning, salt, pepper, and dried oregano. Simmer for about 10 minutes.
- Stir in Mexican cheese, cream cheese, and sour cream, and gently simmer until cheese and cream cheese is melted and the sauce is well blended.
- Pour the sauce over pasta and toss until well coated. Spoon onto individual plates and top with cilantro and cheese as desired.
Nutrition
Serving: 1/6 of the recipe | Calories: 613kcal | Carbohydrates: 65g | Protein: 25g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 320mg | Potassium: 487mg | Fiber: 4g | Sugar: 6g | Vitamin A: 465IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 2.6mg