Thursday, May 6, 2010

Creamy Taco Mac

As soon as I saw this pasta dish, I immediately made it—and it didn't disappoint. It's so versatile. You can use any pasta you want and add anything you like to it. I added a can of black beans and red pepper flakes to pump up the spiciness factor. I think it would also be great with a red bell pepper, corn, and green chilies. This was so easy to make and took under 30 minutes. This is a perfect weeknight meal. Simple and tasty.

Creamy Taco Mac
Source: adapted from Delish as seen on Annie's Eats

1 and 1/2 pounds ground beef
12 oz. pasta (I used rotini.)
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes (I added this.)
1 (14 oz.) can diced tomatoes, drained
1 (14 oz.) can black beans, drained (I added this.)
5 tablespoons taco seasoning
4 oz. cream cheese (I used Neufchatel.)
1/2 cup sour cream (I used low-fat.)
Salt & pepper, to taste
Shredded cheddar cheese

Cook pasta according to the package directions. Drain and reserve 1/2 - 3/4 cup of pasta water. Set aside.

Brown the ground beef in a skillet over high heat. When the beef is almost done, add garlic and red pepper flakes. Drain and transfer to pot used to boil pasta. 

Mix in the diced tomatoes, black beans, and taco seasoning and let simmer over medium heat for about 5 - 10 minutes. Stir in the cooked pasta, cream cheese, sour cream, and reserved pasta water. Season with salt and pepper to taste. Simmer over medium heat for 5 minutes. Top each serving with shredded cheese, if desired.