Taco Pasta

Taco Pasta

Taco Pasta

Taco Pasta


1 pound ground beef

8-12 ounces medium pasta shells (I used whole wheat—yum!)

1 small onion, chopped (about 1 cup)

1 clove garlic, minced

1 (14 oz.) can diced tomatoes, drained

1 packet (4 tablespoons) taco seasoning

3 ounces cream cheese

1/2 cup sour cream

1/4 cup chopped cilantro (optional)

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 and onions over medium-high heat. Add in the diced tomatoes, garlic and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and remaining pasta water. Continue stirring until the cream cheese is melted and the sauce is well blended. Simmer for a few minutes over medium heat to reduce the sauce, if needed.

Toss in the cilantro right before serving for some fresh color and flavor, if desired.


Leave a comment