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
Instructions
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.