Cheesy Taco Pasta (Print Version)
# Ingredients:
01 -
8 oz (half a box) of shell pasta.
02 -
1 lb ground beef (aim for 80/20 ratio).
03 -
One packet of taco seasoning mix.
04 -
1 cup of water.
05 -
A half block of cream cheese (about 4 oz).
06 -
1 1/2 cups of shredded cheese (use cheddar or a Mexican-style blend).
07 -
Optional add-ons: Salsa, fresh herbs, sour cream.
# Instructions:
01 -
Follow the directions on the pasta box to cook it.
02 -
While pasta cooks, brown ground beef in a pan. Drain grease, add water and taco mix, and cook until the liquid thickens—about 5 minutes.
03 -
Cut cream cheese into chunks. Stir them in over medium heat until smooth and melted.
04 -
Toss the drained shells into the pan with the beef. Add 1 cup of shredded cheese and mix it all up.
05 -
Sprinkle the rest of the cheese on top and bake at 350°F for around 5-10 minutes. Finish off with your choice of optional toppings.
# Notes:
01 -
Good in fridge up to 3 days. Freeze for 3 months. Add a splash of milk when reheating if it seems dry. Let cream cheese soften first for easier blending.