Creamy Taco Mac

Another yummy dish to add to Ron's favorite dinners.  As i said before Ron has a soft spot for hamburger helper. I do not share this soft spot. However, I try to throw in a few old school skillet recipes to keep the guy happy. I actually really liked this recipe, and love a different twist on a familiar taco flavor. This is really quick to put together on a busy night, and it makes great leftovers! i have wedding planning on the brain, and am just about done with all the major details! Yay! Enjoy the pasta!
Creamy Taco Mac
recipe from Annie's Eats; adapted from Delish
1¼ lbs. lean ground beef
8 oz. dry shaped pasta ( we use gluten free)
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning (made with gluten free flour)
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese, sliced black olives, sour cream- for garnish

Bring a large pot of water to boil.  Cook pasta according to the package directions.  Drain, reserving ½ cup of pasta water.  Set aside.
Meanwhile, in a large skillet or saute pan, cook the ground beef over medium-high heat until no longer pink.  A few minutes before the beef is cooked through, add the chopped onion to the skillet.  Once the beef is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.  Mix in the diced tomatoes 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.  Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.  Remove from the heat and top with shredded cheddar cheese, if desired.

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